These yummy treats are s'mores nouveau. Instead of milk chocolate, the center is a rich, chocolatey black bean, sweet potato, and date fudge. Two marshmallow and cereal crispies held together by melted marshmallows take the place of graham crackers. You get crunchy sweetness coupled with smooth decadence in every bite.

Black Bean Fudge Popcorn Crispies S’mores [Vegan, Gluten-Free]






For the Sweet Potato Black Bean Fudge:

  • 1 cup cooked sweet potato purée
  • 1/2 cup cooked black beans
  • 12 Medjool dates, pitted (about 1 1/4 cups, packed)
  • 4 tablespoons cacao or cocoa powder
  • 1/2 teaspoon cinnamon
  • 1 tablespoon ground chia seeds
  • 1 1/2 tablespoons maple syrup

For the Popcorn Krispies:

  • 5 cups plain popcorn
  • 4 cups cereal of choice
  • 1 1/2 10-ounce bags vegan marshmallows
  • 1/2 teaspoon cinnamon
  • A cup of water and spoon, for assembly


  1. Process all ingredients for the sweet potato black bean fudge together in a food processor or blender. Set aside.
  2. Line a baking dish with parchment paper.
  3. Add 2 tablespoons almond milk to a pot over medium until bubbling, then add in the marshmallows and stir until smooth, about 5 minutes.
  4. Stir in the popcorn, cereal, and cinnamon until well coated. Pour half of the mixture into your prepared baking dish by pressing it firmly into an even layer using the back of a spoon dipped in the cup of water. Spread about 1/4-1/3 inches of the fudge on top of one layer, then spread remaining popcorn mixture evenly over top, pressing in gently. Chill for 20 minutes.
  5. Remove from refrigerator and slice it into square bars.