Bring this summertime s’mores treat inside to enjoy a favorite campfire classic flavor! This simple Vegan Cast Iron S’mores Dip is made with a layer of melted dark chocolate swirled with sunflower seed butter and homemade vegan marshmallow fluff served with gluten-free graham crackers or fresh fruit! This dessert dip is such a crowd pleaser and perfect to share with your loved ones all year round!
This is a sponsored post written by me on behalf of the Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!
This Father’s Day, bring the campfire s’mores flavor inside! This easy, insanely delicious Vegan Cast Iron S’mores Dip is a great way to celebrate with Dad and create lasting memories by sharing one of America’s favorite summer sweet treats!
Today, we’re keeping things simple, but sure aren’t sacrificing the wow factor! I’ve teamed up with Calphalon to bring you a super fun, simple, healthier-option dessert recipe for Father’s Day using the Calphalon Pre-Seasoned Cast Iron 12-Inch Skillet! Making this delectable dessert recipe as a dip allows it to be a shareable, fuss-free, and a less messy way to enjoy s’mores!
Why Use a Cast Iron Skillet?
Constructed entirely of cast iron, this durable pan is designed to heat evenly and steadily and allows you to be able to use the broiler for quicker prep time and add just a touch of that charred campfire flavor for a real s’mores experience 😉 pre-seasoned cooking surface to help prevent sticking, and with oversized handles, lifting the pan to transfer to the oven or table is easy.
The Simple Ingredients
You’re not going to believe how easy this s’mores dip is to make. Seriously… You only need 6 ingredients to make the dip and for the dippers I suggest gluten-free graham crackers and/or fresh fruit.
The Chocolate Layer
☆ Semi-sweet dark chocolate chips. Make sure they are dairy-free to keep it vegan.
☆ Sunflower seed butter. Or you may alternatively use peanut butter/another nut/seed butter.
Vegan Marshmallow Fluff
☆ Aquafaba. Otherwise known as the liquid/brine from a can of UNSALTED chickpeas (garbanzo beans). It’s really important to make sure they are unsalted, otherwise it won’t fluff up. Not sure why that is, but I’ve run into that issue myself, so check the ingredients and make sure there’s no added salt.
☆ Tapioca syrup. This may be a bit challenging to find. I buy it on Amazon. I like it because it has a lower glycemic index (lower in sugar) than corn syrup, but if you can’t find it you can use brown rice syrup or corn syrup. I haven’t tried either of those so I can’t guarantee the same exact results, but it should work.
☆ Agar Agar. Agar agar if a powder derived from seaweed or algae and is commonly used as a gelatin replacement in vegan dishes. It works great in the marshmallow fluff to thicken it and allow it to set up as marshmallows would. Agar agar is also flavorless so you don’t taste it. You can buy it on Amazon or may be able to find it in your local health food store.
☆ Pure Vanilla Extract. Make sure it’s pure and not imitation vanilla as imitation vanilla contains gluten.
☆ Gluten-free graham crackers or fresh fruit.
How to Make This Vegan Cast Iron S’mores Dip
First, you’ll add the semi-sweet dark chocolate chips to the cast iron skillet.
Next, dollop sunflower seed butter (alternatively you could use peanut butter or another nut/seed butter) over the chocolate chips.
Broil the chocolate chips for about 5 minutes to get them all melty and even a little toasty for a slightly “charred” flavor like real s’mores! Remove the skillet from the oven, slightly swirl the melted chocolate chips and sunflower seed butter together and set it aside while you prepare the vegan marshmallow fluff.
You may recognize the marshmallow fluff from my S’mores Cookies Cups recipe or my Grain-Free S’mores Brownies. It’s very simple to make and quite magical, actually. You’ll take the brine (liquid) from a can of unsalted chickpeas (garbanzo beans) and whip it in a stand mixer or by using a hand mixer until it fluffs up and forms stiff peaks, as if you were whipping egg whites. I find it works best and a lot quicker in a stand mixer, but if you don’t have one you can use a hand beater on high speed to achieve the same results.
In a small saucepan over high heat, bring tapioca syrup to a boil. If you can’t find tapioca syrup you may use brown rice syrup or corn syrup, though I would suggest trying the tapioca syrup as a healthier, lower-sugar option. Then combine 2 tablespoons of agar agar powder, a vegan gelatin substitute, with 6 tablespoons of water and add it to the tapioca syrup with a pinch of salt and 3 teaspoons of pure vanilla extract. Whisk it until it thickens and comes to a boil.
Immediately, pour the tapioca syrup mixture into the whipped aquafaba while you are beating the aquafaba on low speed to make a marshmallow fluff.
Immediately pour the marshmallow fluff over the melted chocolate chips and sunflower seed butter in the cast iron skillet and using a spatula, swirl the marshmallow fluff with the chocolate.
You have to work quickly as the marshmallow fluff starts to set almost immediately- that’s actually how you make my very popular Vegan Marshmallows. This dip is best served warm. If you’re going for the real authentic toasty s’mores, you can put the pan back under the boiler for a few minutes and the fluff will toast just like marshmallows over a campfire! And if you need to reheat the s’mores dip at any point, place it back under the broiler for just a few minutes, preferably on the lower shelf so that it doesn’t burn. However, by using the Calphalon Pre-Seasoned Cast Iron 12-Inch Skillet the dip should retain its heat for a while to keep it warm while serving.
Serve this Vegan Cast Iron S’mores Dip warm with gluten-free graham crackers or even fresh fruit! Soooo good 😋
Head over to Calphalon.com to purchase the Calphalon Pre-Seasoned Cast Iron 12-Inch Skillet for you or as a gift for Dad and don’t forget to use code GINA25 for 25% off! 🙂
I think you’re going to absolutely adore this Vegan Cast Iron S’mores Dip! Let me know what you think down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐️ rating so that others can discover this healthier, fuss-free (less messy!) s’mores dip recipe! Tag me on Instagram, Facebook, or Pinterest!
- 20 ounces (~3 cups) semi-sweet dark chocolate chips (dairy-free)
- 1/4 cup sunflower seed butter (may sub with peanut butter or other nut/seed butter)
Vegan Marshmallow Fluff
- 1/2 cup aquafaba (brine/liquid from 1 can of UNSALTED chickpeas)
- 2 tablespoons agar agar powder
- 6 tablespoons water
- 1 cup tapioca syrup (may sub with brown rice/corn syrup but tapioca syrup is lower in sugar and a healthier option)
- 3 teaspoons pure vanilla extract
- pinch salt
- gluten-free graham crackers
- fresh fruit
- Preheat the oven to broil. Measure out all of the ingredients before you make this dip, you will need to move relatively quickly as the marshmallow fluff sets up quickly.
- Add the chocolate chips to your Calphalon Cast Iron skillet. Dollop the sunflower seed butter over top (spread out) and broil for 3-5 minutes watching carefully that it doesn't burn, however, I actually like when the chocolate chips get a little "charred" as it gives a more authentic s'mores flavor. Remove from the oven, gently swirl the chocolate chips and the sunflower seed butter together and set aside.
- In your stand mixer, beat the aquafaba on high for 5-10 minutes until it is very fluffy and stiff peaks form, just as you would whipping egg whites. You can use a hand mixer, it just takes a lot longer and I find it doesn't fluff up quite as much.
- Mix the agar agar powder with the water in a small bowl. Set aside.
- In a small saucepan, add the tapioca syrup and pure vanilla extract and bring to a boil. Add the agar mixture and whisk until the the syrup is thick and bubbling.
- Turn the mixer speed down to medium and immediately pour the tapioca syrup mixture into the fluffed aquafaba and continue to beat until it deflates and looks like a sticky marshmallow fluff. This will only take a couple of minutes.
- Immediately spoon the marshmallow fluff over the melted chocolate chips and swirl the fluff in with the chocolate. Not to much to incorporate it fully, leave some of the fluff white. Place the skillet back under the broiler for about 3-5 minutes to toast the marshmallow fluff if desired.
- Serve right away with gluten-free graham crackers and/or fresh fruit.*
* If you need to re-heat the dip, place it back under the broiler for a few minutes on the lower shelf to avoid burning the top, but using a cast iron skillet should allow the dip to retain it's heat while enjoying.
**This is a sponsored post written for Calphalon using their Cast Iron 12-Inch Round Skillet