When summer hits, whether you enjoy camping or not, most people love to indulge in s’mores. It might not be the healthiest treat there is to offer, but with this easy vegan s’mores parfait, it becomes a nutrient-dense dessert recipe! It doesn’t fall short on flavor either, with dense chocolate mousse and layers of graham crackers all topped with a light and airy “whipped cream” made out of aquafaba. While you may not be familiar with aquafaba recipes, aquafaba is actually chickpea water left over from the can. When beaten with sugar, it becomes an excellent substitute for egg whites in vegan desserts. Whoever discovered this is some kind of mad-scientist-foodie-genius in my book. Now go stock up on some cans of chickpeas and learn how to make this yummy treat!


 makes two

For the crust:

— 4 full graham crackers (reserve 1 for topping)

— 1 Tablespoon melted coconut oil

For the chocolate mousse:

— 1 large Hass avocado

— 3 Tablespoons cocoa powder

— 3 Tablespoons maple syrup or agave

— 1 teaspoon vanilla extract

— 2-3 Tablespoons unsweetened almond milk (this will depend on the consistency of mousse after blended — use your discretion)

For the whipped cream:

— 4 Tablespoons aquafaba (liquid from can of chickpeas — amount of liquid from 1 can)

— 4 Tablespoons powdered sugar

— pinch of cream of tartar (this helps give volume when beating the aquafaba)

— melted chocolate for topping

 — blender

— hand mixer or stand mixer. I mixed by hand and it worked perfectly fine.

 1. Start by making the chocolate mousse. Place all ingredients in the blender (except the almond milk) and blend until completely smooth.

2. See how dense the mousse is and blend in almond milk one tablespoon at a time. It took me three tablespoons to get it to the consistency I wanted.

3. Pour in a bowl and place in the refrigerator while making other layers.

4. Rinse the blender and put graham crackers in. Pulse until they are finely ground.

5. Add melted coconut oil and pulse a few more times until fully incorporated.

6. Drain a can of chickpeas into a large mixing bowl and set them aside for another recipe.

7. Add powdered sugar and cream of tartar to mixing bowl.

8. Blend, blend, blend (and practice patience!). To get the aquafaba to a light and fluffy consistency, it takes quite some time. I mixed mine for roughly 10-15 minutes on medium to high speed.

9. Construct parfaits by layering graham cracker crumbles and chocolate mousse, then topping with whipped aquafaba.

10. Garnish with graham cracker pieces and melted chocolate.

11. Consume immediately. Aquafaba loses its volume fairly quickly so it’s best eaten right away.


Start by adding the ingredients for the chocolate mousse (minus the almond milk) into the blender.


Slice avocado lengthwise and, using a spoon, scoop contents into blender.


Blend until completely smooth, adjusting amount of almond milk to obtain the desired consistency. Pour in a bowl and refrigerate while making other layers.


Rinse out the blender, add graham crackers and pulse until finely ground. Add melted coconut oil and pulse until fully incorporated. Set aside.


Drain chickpeas and save for another recipe. I added mine to salads for work!


Add powdered sugar and cream of tartar.


Mix on medium to high speed for at least 10 minutes. This part can take a while, but with patience, this will result in a super fluffy whipped cream.


This is the desired consistency!


Start layering by adding ground graham crackers and covering the bottom of the container. I used wide mason jars, which gives them a cute rustic vibe.


Remove chocolate mousse from fridge and spoon in on top of graham cracker layer.


Scoop in aquafaba whipped cream and eat right away! The aquafaba can lose volume relatively quickly, so it is best to eat within an hour or so. That’s not to say it still won’t taste amazing ;)


Garnish with leftover graham cracker and melted chocolate. Look at that s’more trifecta!


Mix up layers to get every flavor in one bite.


Such an easy and delicious way to make dessert a little more healthy!

What are some other ways you can use aquafaba instead of egg whites? Test it out and send us your photos on Instagram using the hashtag #iamcreative.