We may be in quarantine, but I’m still excited for summer. So what if I won’t be making any beach trips or attending any concerts? There’s plenty of summer activities I can participate in alone. Soaking up the sun, backyard campfires… don’t forget about s’mores! Nothing screams summer more than the combination of toasted marshmallows, sweet chocolate, and graham crackers. In fact, I’m looking forward to s’more season so much that I decided to start a little early this year – via these s’mores tartlets!

Even though summer is a few months away, I was just craving those classic campfire treats a little too much. So I decided to make a “stay inside” version instead! These miniature tarts have all the flavors of a s’more, with no campfire required. They’ll certainly have you saying “gimme s’more!”

There’s just a few key ingredients you’ll need if you want to make s’mores tartlets at home.

1. Nabisco Original Grahams (the only vegan graham crackers I know of) OR Lotus Biscoff Cookies – for the graham cracker crust of course!
2. FULL FAT Canned Coconut Milk and vegan chocolate chips – to make the chocolate filling
3. Vegan mini marshmallows and a blowtorch – to recreate those toasty campfire mallows!

I’ve linked all the items above on Amazon in case you don’t have them in your pantry. Please order online rather than going out to the grocery store! Stay inside, stay healthy, and enjoy your tartlets!

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Vegan S’mores Tartlets

No need to wait until summer for s'mores! These vegan tartlets are the perfect combination of graham cracker crust, chocolate filling, and toasted marshmallows.

Course Dessert

Cuisine American, Dairy Free, Vegan

Keyword allergy friendly desserts, best vegan desserts, best vegan recipes, blowtorch recipes, chocolate pie, chocolate tart, graham cracker crust, marshmallow dessert recipes, marshmallow desserts, marshmallow recipes, mini pies, mini tart recipe, mini tarts, s’mores desserts, s’mores pie, s’mores recipes, s’mores tart, summer desserts, tart, tart recipe, tartlet recipe, tartlet s’mores, vegan chocolate, vegan graham crackers, vegan marshmallows, vegan mini tarts, vegan s’mores, vegan summer desserts, vegan tart

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4 servings

Calories 412.2 kcal

Author Ayaka

Ingredients

For the Graham Cracker Crust

• 5 sheets Nabisco Grahams or other vegan graham crackers
• 3 tbsp vegan butter melted
• 2 1/2 tbsp granulated sugar

For the Chocolate Filling

• 1/2 cup canned coconut milk full fat
• 2/3 cup semi-sweet chocolate chips 116g

For the Marshmallow Topping

• 1/2 cup vegan mini marshmallows such as Dandies

Instructions

For the Graham Cracker Crust

1. Preheat the oven to 350°F. Place the graham crackers in a small food processor and crush into a fine crumb. Combine the crushed graham crackers, melted vegan butter, and sugar in a bowl. Mix with a rubber spatula.
2. Press 1/4 of the graham cracker mixture firmly into the bottom of each tartlet pan. Bake in preheated oven for 8 minutes, then set aside to cool.

For the Chocolate Filling

1. Pour the coconut milk into a saucepan and bring to a boil over medium heat. Remove from heat and add chocolate chips. Allow to sit for a minute, then stir until chocolate is completely melted and fully combined with the coconut milk.
2. Pour 1/4 of the chocolate filling onto each pre-baked graham cracker crust and place in the fridge to set.

For the Marshmallow Topping

1. Once chocolate filling has set, place 2 tbsp mini marshmallows on top of each tartlet. Use a kitchen blowtorch to lightly toast the top of the marshmallows. Return to the fridge to set the chocolate prior to serving.

At the end of the summer, you can use your leftover graham crackers to make this pumpkin graham bread!