Ooey-Gooey S’moresy Skillet for One (Vegan)

Adapted from: Just Date Syrup

Yield: 1 serving (or two, if you’re feeling reeeeaaally generous)


  • 2 tsp flaxseeds, ground
  • 2 Tbsp (28g) water
  • 3 Tbsp (45g) Broma Dark Chocolate Almond Spread
  • 2 Tbsp (42g) Just Date Syrup
  • ¼ tsp baking powder
  • ¼ cup (30g) all-purpose flour
  • 5 Tbsp (53g) bittersweet chocolate chips, divided
  • 6 Tbsp (30g) Dandies Mini Vanilla Vegan Marshmallows, divided


  1. Heat oven to 350°F.
  2. Grind flaxseeds in a spice grinder or with a mortar and pestle. In a small bowl, mix flax meal with water. Let sit until a gel forms, about 5 minutes.
  3. Add almond butter, date syrup, and baking powder, then mix until combined. Add flour and mix just until incorporated.
  4. Fold in ¼ cup (43g) chocolate chips and ¼ cup (20g) marshmallows.
  5. Spread evenly into Lodge Cast Iron 5" skillet from our Happy Camper box. Top with remaining chocolate chips and marshmallows.
  6. Bake for 14–16 minutes.
  7. Let cool slightly, then enjoy warm!

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