Prep

1. Start by measuring out all your ingredients and setting up a station with 2 wide low bowls and a large plate or cutting board to place your dipped bread slices.
2. In the first bowl, whisk together the coconut milk, vanilla extract, and chickpea flour.
3. In the second bowl, add your crushed / pulverized graham crackers (you can do this in a zippered food storage bag with your hands or a heavy object or blitz them in the food processor. You don’t want the crumbs too fine (leave some texture), but the larger shards (dime size or bigger) won’t stick to the bread well.) in an even layer.
4. Start your chocolate chips melting while you do this part. I do mine in a ramekin in a microwave, cooking for about 20-30 seconds at a time and then stirring (stirring each time is key), for a total of usually 1 minute and 30 seconds or so.
5. Submerge each slice of bread fully in the wet batter, then remove and let the excess drip off back into the bowl. Place in the graham cracker crumbs and flip, making sure each side is well coated. You can use tongs to help keep your hands from getting caked in batter. Place each coated slice on the cutting board. You can leave them for a few minutes while you do all 8-10 slices, but don’t leave for too long or they’ll get less crisp.

Pan Method: 

1. Melt 2 tablespoons of vegan butter in a large nonstick skillet over medium to medium low heat. Lower heat is best here, but it will vary from stove to stove, also depending on what burner you’re using. If you have a powerful stove or you’re using a power burner, I’d recommend sticking with medium low heat so the inside melts before the outside starts to burn.
2. Like you’re making a grilled cheese, place two slices of the coated bread on the skillet, facing each other to make it easier to make a sandwich with them. Spread the melted chocolate over each slice in a generous (but not overly thick) layer.
3. Sprinkle the mini marshmallows on one slice. This is optional, but if you like them super toasty or melty, you can use a culinary torch and gently (and carefully) lightly toast them. If any of them sustain a flame, blow it out immediately.
4. Use your spatula to take a peek at the underside of the other slice. If it looks medium golden brown, it’s done. Place the non-marshmallow slice on top and press down gently. You’re welcome to cook a little longer on low heat, or remove when you’re satisfied. I generally removed mine immediately.
5. Repeat with remaining slices.

Air Fryer Method:

1. Depending on the size of your air fryer (mine is 5.8 qt and square), you may be able to fit two “sandwiches” (4 slices, 2 stacked next to 2 stacked) at a time.
2. Spread each slice with a good amount of melted chocolate--not too much so that it drips over the side, but don’t be stingy either.
3. Sprinkle the mini marshmallows on one side, then invert the other slice of bread on top (like a sandwich). Gently press down and place in your air fryer basket. You can also build the sandwich directly in your air fryer basket if preferred.
4. Air fry at 325 degrees Fahrenheit (160 degrees Celsius) for 6-8 minutes until outside is lightly browned and crispy. If you press down on the sandwich lightly, the marshmallows should “mush” and be mostly melted.
5. Repeat with remaining slices.

For Serving

1. Optional: To make the melted chocolate thinner and more appropriate for drizzling, you can add 1-2 teaspoons of coconut oil and briefly microwave the chocolate again, mixing well afterward.
2. If you’d like, serve your smores-style vegan stuffed French toast with a drizzle of chocolate, a sprinkle of vegan mini chocolate chips, and a few more mini marshmallows. To really impress, take the extra step and toast the marshmallows gently with the flame of a culinary torch.