Who says you need a fire to make s’mores? Enjoy these gluten-free S’mores Pudding Cups, introducing layer after layer of creamy, dairy-free pudding and our brand new Mini Cookies. How’s that for an after-school snack?
1 box Enjoy Life Foods Crunchy Vanilla Honey Graham Mini Cookies
1 box Enjoy Life Foods boomCHOCOboom Ricemilk Chocolate Bar
2 C. dairy-free milk + an additional 1/2 C. dairy-free milk
1/4 C. sugar
1/3 C. chickpea flower
1/4 C. tapioca starch
1 T. vanilla
1 C. Enjoy Life Foods Mini Chips
Pour 2 C. dairy-free milk into a medium saucepan and whisk in the sugar. Bring to a simmer and stir until sugar is melted.
In a small bowl whisk together the chickpea flour, additional ½ C. dairy-free milk and tapioca starch until thoroughly blended. Drizzle into the warmed milk and stir until thickened, keeping on 1. low-medium heat. This mixture will continue to thicken as it cools, so don’t worry if it doesn't look too thick.
Remove from heat and pour into a glass bowl, then stir in the vanilla. Top with plastic wrap to prevent skin from forming. Put aside to chill.
Stir the Mini Chips into the cooled pudding.
To assemble the cups:
Layer about 4 Crunchy Vanilla Honey Graham Mini Cookies in the bottom of fun glass jars or bowl and top with a few spoonfuls of the pudding. Continue layering until you have used all the pudding. Finish with some more cookies and a square of Ricemilk Chocolate.