Looking for s’mores dessert recipes? These decadent S’mores Parfaits taste downright sinful, but are made with dairy-free chocolate pudding and refined sugar swaps like coconut sugar and honey.

Dairy-free S’mores Parfaits – the s’mores dessert you will dream about all summer long! 

I’m feeling myself today because I created and shot the recipe for these S’mores Parfaits a couple of weeks ahead of time so that I could get it up in time for NATIONAL S’MORES DAY!

I usually shoot the recipes for this blog the week before I plan on posting them, and while I wish I was able to plan ahead a bit more than that, being a gainfully employed private chef and caterer usually doesn’t allow it.

Sometimes when things get really busy on the business front the blog goes radio silent until I get a couple of days off.

But this time I prevailed, and knowing that I had a full time cooking job in the Hamptons on the horizon that put me back home only one day before National S’mores Day meant I had no choice but to get my shizz together and get this s’mores dessert recipe in the bag before I left.

I’m actually writing this one the plane home now so that I can hit publish first thing tomorrow!

Guys,  these easy dairy free S’mores Parfaits are probably my favorite campfire treat-inspired dessert of all time. 

Why these parfaits are the best s’mores dessert ever: 

It’s no secret that I like to modify desserts to make them a bit lighter, and also to accommodate those with various dietary restrictions. So, the chocolate pudding layer is prepared with coconut milk rather than dairy milk, and the graham cracker crust layer is made with melted coconut butter (coconut oil works just fine too), making these easy S’mores Parfaits dairy free.

Honey is used to sweeten the marshmallow fluff and coconut sugar sweetens the graham cracker layer. Although there is a bit of refined sugar in the graham crackers themselves, I like to limit the amount of refined sugar being used here.

However, you can absolutely substitute regular sugar if you’d like, with great results.

HOW TO MAKE DAIRY FREE S’MORES PARFAIT

Make the chocolate pudding & marshmallow fluff. 

The process is simple: whisk the pudding ingredients together on the stovetop and put it into the fridge to chill. While the pudding is chilling, whip up the marshmallow fluff with an electric mixer until light and fluffy. Scroll down for tips how to make the best marshmallow fluff at home.

Then, make the graham cracker crumb mixture.

Assemble your parfaits: 

Once the homemade chocolate pudding is cold you can assemble your s’mores parfaits. First a layer of graham cracker crumbs on the bottom, followed by the pudding and topped off with piped marshmallow fluff. To get it nice and toasty, you’ll need a blow torch.

I don’t think I need to tell you how insanely delicious these S’mores Parfaits are. I feel like you can practically taste them through the screen. But you should still make them anyway and see for yourself.

FAQ:

Can I make this s’mores dessert recipe gluten-free? 

Yes, you can. Simply use gluten-free Graham Crackers. While I can usually find them at most grocery stores, you can find them on Amazon as well. Kinnickinnick makes good ones.

Should you not find any, you can use any crunchy gluten-free cookie! Maybe you won’t have that s’mores graham cracker vibe going on, but you will still have a delicious dessert parfait. 

Tips for making homemade marshmallow fluff: 

Before starting, make sure all fo your equipment is grease free. Even a speck of grease or egg yolk can mess up the whole meringue. I like to play it safe and wipe everything down with lemon juice before adding the egg white.

To ensure your eggs are whipped to perfection I include a small amount of cream of tartar in this marshmallow fluff recipe. The cream of tartar acts as a stabilizer as it keeps the air locked in the egg whites.

Once you’ve made your sugar syrup, you’ll want to pour it  carefully, and very slowly into your partly whipped egg whites. Try to get the stream right between the whisk and the sides of the bowl, so that the hot syrup doesn’t get splashed around by the whisk.

Homemade marshmallow fluff can be rewhipped by hand if it becomes flat. Leftover fluff can be frozen in an airtight container to use later. Why not make a batch of Rice Krispie treats?

To get the marshmallow fluff topping nice and toasty, you’ll need a blow torch. I do not recommend toasting the assembled parfaits  in the oven as the pudding layer might get too hot.

More delicious s’mores desserts: 

Love s’mores? From S’mores Lattes to S’mores Brownie Pie to Chocolate S’mores Layer Cake, there is certainly no shortage of delicious s’mores desserts around here.

Thanks for reading Le Petit Eats! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter and Pinterest. If you make this easy s’mores dessert recipe, please share it using the hashtag #LePetitEats!

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S'mores Parfaits

These decadent S'mores Parfaits taste downright sinful, but are made with dairy free chocolate pudding and refined sugar swaps like coconut sugar and honey.

Course Dessert

Cuisine American

Keyword easy smore's dessert, marshmallow fluff recipe, s'mores dessert

Prep Time 30 minutes

Cook Time 5 minutes

Total Time 35 minutes

Servings 4

Calories 450 kcal

Author Denisse

Ingredients

For the chocolate pudding layer:

• 1 14 ounce can full-fat coconut milk
• 1 tablespoon arrowroot starch or cornstarch
• 1/2 cup Dutch-process cocoa powder
• 1/2 cup packed coconut sugar
• 2 teaspoons vanilla extract
• Pinch sea salt

For the marshmallow fluff layer:

• 1/3 cup water
• 3/4 cup granulated sugar
• 3/4 cup honey or corn syrup
• 3 large egg whites room temperature
• 1/2 tsp cream of tartar
• 1 tsp vanilla extract

For the graham cracker layer:

• 1 cup crumbs graham crackers from about 4-5 graham crackers
• 2 tablespoons coconut sugar or regular sugar
• 3 tablespoons coconut butter or coconut oil, melted and slightly cooled

Instructions

1. Make the chocolate pudding layer first so that the other layers can be prepared as the pudding chills. Add all except about 1/2 cup of coconut milk to a small saucepan over medium heat. Add cocoa powder, coconut sugar, vanilla and salt, whisking to combine.
2. Meanwhile, mix the remaining 1/2 cup coconut milk with the arrowroot starch in a small bowl until well combined. As the mixture on the stove begins to simmer, continue to whisk often to prevent clumping on the bottom. Once it starts to bubble, whisk in the arrowroot and coconut mixture and cook, whisking often, until thickened. Remove from heat immediately after mixture thickens. Mixture will continue to thicken as it chills.
3. Let cool until room temperature, then refrigerate in an airtight container.
4. Make the marshmallow fluff by placing water, sugar and honey in a medium saucepan. Stir to combine. Insert a candy thermometer into the pot and heat over medium-high.
5. Place egg whites and cream of tartar in the bowl of a stand mixer. When the sugar syrup reaches about 225°, begin whipping the egg whites until soft peaks form, about 3-4 minutes. When the sugar syrup reaches 240°F, remove from heat. Turn mixer to medium and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream.
6. Set mixer to medium-high and continue whipping until thick, fluffy and glossy, about 6-7 minutes. Add in vanilla and whip gently until incorporated. Spoon about 1/3 of mixture into a piping bag fitted with a star tip and set aside.
7. Pulse the graham crackers in a food processor until fine. Transfer to a bowl and add coconut butter and sugar. Mix to combine.
8. To assemble parfaits, divide graham cracker crumbs evenly among 4 clear jars or cups. Top with chocolate pudding. Pipe the marshmallow fluff on top of the pudding layer. Toast marshmallow fluff lightly with a blow torch just before serving.

Recipe Notes

Special equipment: blow torch

Tips for making homemade marshmallow fluff: 

Before starting, make sure all fo your equipment is grease free. Even a speck of grease or egg yolk can mess up the whole meringue. I like to play it safe and wipe everything down with lemon juice before adding the egg white.

To ensure your eggs are whipped to perfection I include a small amount of cream of tartar in this marshmallow fluff recipe. The cream of tartar acts as a stabilizer as it keeps the air locked in the egg whites.

Once you've made your sugar syrup, you’ll want to pour it  carefully, and very slowly into your partly whipped egg whites. Try to get the stream right between the whisk and the sides of the bowl, so that the hot syrup doesn’t get splashed around by the whisk.

Homemade marshmallow fluff can be rewhipped by hand if it becomes flat. Leftover fluff can be frozen in an airtight container to use later. Why not make a batch of Rice Krispie treats?

To get the marshmallow fluff topping nice and toasty, you’ll need a blow torch. I do not recommend toasting the assembled parfaits  in the oven as the pudding layer might get too hot.