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  • Makes 16 smores

    Graham Cracker
  • 100g Unflavoured & Unsweetened Huel
  • 100g brown rice flour
  • 60g cornstarch
  • 75g dark brown sugar
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 70g dairy free margarine
  • 90g dairy free milk (we used almond milk)
  • 30g sweetener of choice (we used maple syrup)

  • Marshmallow Fluff
  • 1/2 cup water from chilled can of chickpeas (aquafaba)
  • 1/2 cup fine granulated sugar
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract


  • For the Graham Crackers, preheat the oven to 160C and combine the Huel, brown rice flour, cornstarch, dark brown sugar, baking powder and salt in a bowl.
  • Add dairy-free margarine and rub between your fingers until crumbly. Then add milk and sweetener and mix until a dough forms.
  • Turn out the dough onto a lightly floured piece of parchment paper and pat the dough into a rectangle. Dust the top with some more flour and place another piece of parchment on top of the dough. Using a rolling pin, roll out the dough until as thin as a cracker (roughly 1/8th inch). Remove the top layer of parchment and transfer the dough onto a baking tray.
  • Score the dough into square cracker shapes - they will break apart after baking. Prick the dough with a fork, and place in the fridge for 10 mins before transferring to the oven to bake for 15 mins until evenly golden.
  • For the Marshmallow Fluff, whip up liquid from chickpea water until white and fluffy.
  • Slowly add sugar, cream of tartar and the vanilla, then mix until stiff peaks have formed.
  • Spread onto graham crackers (we spread some vegan chocolate spread onto the crackers first to make them even more moreish!).
  • Use a blowtorch to carefully toast your marshmallow fluff and enjoy!

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