A delicious homemade creamy vegan chocolate ganache, with homemade vanilla marshmallow fluff, topped with cookie crumbs in a vegan friendly stoopwafel dunked in dark chocolate with toasted marshmallow on top. These Vegan Stroopwafel S’mores Tacos are easy to make, vegan friendly and perfect for Autumn / Fall!
Vegan Stroopwafel S’mores Tacos
Just when you thought s’mores couldn’t get any better, let me introduce you to the vegan s’mores taco! I recently made a Biscoff and Tiramisu version and honestly… I am OBSESSED. Imagine all the classic s’mores flavours, but packed into a crispy, chewy taco shell and taken to a whole new level! These indulgent tacos are loaded with everything you love about s’mores – gooey melted chocolate, fluffy toasted marshmallow, crunchy biscuit crumbs and a generous drizzle of chocolate, all tucked inside a delicious caramelised taco shell. Every bite is crispy, gooey, creamy and indulgent… basically everything a dessert should be! They’re super easy to make, delicious and the ultimate way to level up your next s’mores night. You’ll love them!
Looking for more S’mores recipes? Check out my: Vegan S’mores Sheet Cake, Vegan S’mores Brownies and Vegan S’mores Cookies.
Why you’ll love this recipe
- Homemade vegan marshmallow fluff, speckled with vanilla beans.
- Marshmallow fluff is easy to make, and adds the perfect creaminess.
- Made with homemade chocolate ganache for an irresistibly rich and creamy texture.
- Topped with swirl of homemade toasted vegan marshmallow fluff.
- 100% vegan and completely free from eggs and dairy.
- Classic s’mores taste, texture and flavour!
- A delicious combination of creamy, soft, creamy vanilla, and rich chocolatey textures.
- Made with simple ingredients!
- A fun and unique twist on the much loved classic s’mores dessert.
- Perfect for vegans and non-vegans alike.
- Perfect sweet treat for s’mores lovers!
Layers of s’mores taco
These s’mores tacos are super easy to make, made with minimal ingredients and take less than 20 minutes to put together! Below is a quick overview of the layers of this recipe. You can find the full written recipe and method in the recipe card at the bottom of the page.
- Taco shell and chocolate ganache
Firstly we start with a stroopwafel taco which is warmed and bent into a taco shape. Chocolate ganache is spread at the base of the taco for an irresistible rich chocolate filling.
- Marshmallow fluff
A cloud of homemade vanilla marshmallow fluff is spread ontop of the chocolate ganache and then lightly toasted, replicating the toasted marshmallows in a classic s’mores treat. It’s the perfect taste, and texture for the filling of these fun tacos.
- Toppings
The finishing touches of these s’mores tacos is graham cracker / cookie crumbles and a delicious dark chocolate dip. As if they weren’t already indulgent, they’re are also topped with even more toasted marshmallow fluff. The perfect s’mores treat!
If you make and love this recipe, please leave a ⭐⭐⭐⭐⭐ rating below. Additionally, thank you for your support. Furthermore, don’t forget to tag me in your photos on Instagram, TikTok, and Facebook. If you’d like to save it for later, be sure to pin this recipe using the button on the recipe card, above or below this post, or on any of the photos. Finally, happy baking!
Print
Vegan Stroopwafel S’mores Tacos
- Total Time: 30 minutes
- Yield: 8–10 1x
- Diet: Vegan
Description
Try these Vegan Stroopwafel S’mores Tacos for an easy, vegan-friendly dessert that combines indulgent chocolate and toasted marshmallow.
Ingredients
Ingredients for the chocolate ganache
- 150g of dairy-free dark chocolate
- 100g of dairy-free cream
Ingredients for the marshmallow fluff
- 125g of aquafaba (liquid from a can of unsalted chickpeas)
- 1/2 teapoon of vanilla bean paste
- 1/2 teaspoon of cream of tartar
- 150g of caster sugar (fine white sugar, NOT powdered)
+
- Dairy-free dark chocolate
- Vegan graham crackers / digestive biscuits
- Vegan Stroopwafels (for the shells)
Instructions
Method (chocolate ganache)
- Place the chopped dark chocolate in a heatproof bowl.
- Gently heat the coconut cream in a saucepan on the hob until hot but not boiling.
- Pour the warm coconut cream over the chocolate. Leave for around 5 minutes then stir slowly until the chocolate has completely melted and the ganache is smooth and glossy.
- Allow to cool slightly before using. It will thicken as it cools.
Method (marshmallow fluff)
- Ensure your mixing bowl and whisk is clean and free from any grease / moisture.
- Add the aquafaba, vanilla bean paste, and cream of tartar into a large bowl or the bowl of a stand mixer. Use a balloon whisk attachment on your stand mixer or a hand mixer with whisks to beat the liquid for around 1 minute until it starts to get fluffy.
- Slowly sprinkle in the sugar into the mixture, a tablespoon at a time while the mixer is on. This will prevent deflating the meringue. Continue to beat for about 10-15 minutes until stiff peaks form. The meringue will be thick, glossy and when you lift the whisk up.. it should stay as it is. Depending on your mixer, the speeds and temperature in your kitchen, it may take longer to get to the right consistency.
Assemble
- Heat a medium sized pan on the hob. Place 1 Stroopwafel in the pan and cook until the caramel filling is just soft and the Stroopwafel can bend easily, appropriately 15 to 20 seconds per side. Warning – do not to overheat / over cook the Stroopwafel. Working quickly, lay the warmed waffle over a rolling pin or between two cups / glasses and gently push the cups towards each other to bend the Stroopwafle into the shape of a taco shell. Don’t press them too far together as you’ll want room for adding in the fillings.
- Transfer the waffles onto a lined baking tray and place in the fridge to chill and set in shape.
- Working with 1 taco waffle at a time, pipe or spread some of the chocolate ganache into the waffle, topping it with some crushed / crumbled graham crackers or digestive biscuits. Pipe in some of the marshmallow fluff (refer to video for example). Use an off-set spatula to spread them flush to the waffle, then torch with a kitchen blow torch to toast it.
- You could stop here or go all out with some additional extra toppings.
- Melt some dairy-free dark chocolate until melted and glossy, allow to cool for a few minutes, then pour into a bowl or dish.
- Dip the tops of the tacos into the melted chocolate, and while the chocolate is wet, sprinkle over more graham cracker / biscuit crumbs.
- Transfer any leftover marshmallow fluff into a piping bag fitted with a star tip nozzle, and pipe a swirl on top of the tacos, toasting it with a blow torch.
- Serve and enjoy.
Notes
Store the tacos in an air-tight / sealed container in the fridge and enjoy direct from the fridge.
The marshmallow fluff will deflate if left too long due to it containing aquafaba, so best enjoyed within 1-2 days of making.
Any questions about storage, leave in the comments and ill get back to you.
- Prep Time: 5 minutes
- Category: smores
- Method: No-Bake
- Cuisine: American
