Vegan S’mores
125g cold coconut oil
175g coconut sugar
125ml coconut milk
1 tsp vanilla extract
275g plain flour
1 tsp baking powder
¼ tsp bicarb
200g vegan chocolate chips
10 vegan marshmallows
10 tsp Bonsan Choco Spread
Serves: 10
Prep time: 20 minutes
Cook time: 15 minutes
1. Tip the coconut oil and sugar into a bowl and whisk until completely combined, then whisk in the coconut milk and vanilla. Tip the flour, baking powder, bicarb and a good pinch of flaky sea salt into the mix to make a thick batter, then fold through the chocolate chips. Chill the batter for at least 1hr. Can be made 2 days ahead.
2. Heat the oven to 180C/160C fan/gas. Line a couple of baking sheets with baking parchment, then scoop or roll plum-sized balls of the dough and place them on the baking sheets about 2cm apart. Flatten ever so slightly and sprinkle with a bit more flaky salt if you want. Cook on the middle shelf for 12-15 mins, turning the tray once, until the cookies have spread and are golden but still soft in the middle. Leave to cool slightly, then lift the cookies onto a cooling rack while you bake another batch.
3. Preheat the grill to high and line a baking sheet with parchment. Put 10 cookies on the tray and top with a vegan marshmallow. Grill until the marshmallow begins to brown and melt.
4. Put a tsp of choco spread on the other 10 cookies and sandwich on top of the melty marshmallow layer.
