These are what dreams are made of, especially the dreams of marshmallow-loving vegans. Just one bite and you'll decide that marshmallows are not just for s'mores. They can be enjoyed on their own, all year round.
The first time you bite into these fluffy vegan mocha marshmallows, you'll be convinced that marshmallows can be enjoyed all year round. We're not gonna lie, this recipe is a bit time intensive, but they're well-worth the effort. We take these to the next level with cold-brewed coffee, maple syrup and top them with a melty square of dark coffee chocolate.
Did you know most marshmallows are made with animal fat? The main ingredient in marshmallows is gelatin, which is a protein that comes from animals, usually pigs. It's not explicitly labeled as an animal product, so the average consumer might not catch it.
But marshmallow-loving vegans can rejoice with this recipe. We made these marshmallows using a magical vegan ingredient called aquafaba...which is a fancy word for the liquid in a can of chickpeas (aka garbanzo beans).
The starchy liquid is a great binder directly from the can, but what really makes it magical is that it whips and creates a stiff, fluffy foam, just like egg whites.
Anyway, enough with the technicalities. It's time to sink your teeth into these melt-in-your-mouth treats elevated with the smooth chocolatey goodness of Verse Chocolate.
Coffee 90% Dark Chocolate (12-Count)
Vegan Mocha Marshmallows
- 1 cup powdered monkfruit
- 1/2 cup arrowroot powder
- 1/2 cup aquafaba from a 15.5 oz. can of garbanzo beans
- 1/4 teaspoon cream of tartar
- 3 teaspoons Agar Agar powder
- 1 cup coffee, chilled
- 1 1/4 cup maple syrup
- 1 1/2 cup granulated monkfruit
- 1/4 tsp. salt
- 100g, or 10 Verse Coffee Chocolate Medallions, melted
1. In a medium sized bowl, sift together the powdered monkfruit sugar and arrowroot powder.
2. Lightly grease bottom of an 8x8 or 7x7 pan with vegan butter or neutral oil spray.
3. Using a sieve, sprinkle generous amounts of the powdered sugar and arrowroot mixture all over the greased pans. Be generous and don’t skimp. Bottom, corners, sides. Save about .-1/2 cup to toss marshmallows in at the end.
4. Add aquafaba and cream of tartar to a stand mixer. Start on low and gradually increase to high speed. Allow mixer to run about 4-5 minutes until stiff peaks form. Once stiff peaks are formed, turn off mixer and melt your chocolate.
5. In a bowl, add 100 grams or 10 Verse Coffee Chocolate Medallions. Place in the microwave in 15-second intervals until entirely melted. Once melted, set aside.
6. Make your candy. In a large pot over medium heat add Agar Agar powder and cold coffee. Quickly whisk together until it begins to boil. Let it boil until it starts to thicken, about 2 minutes.
7. Whisk in maple syrup and granulated monkfruit sugar and whisk until the sugar is dissolved.
8. Once dissolved, set your whisk aside and let your candy mixture come to a boil. Use a candy thermometer, and bring your mixture to 240F, or a ‘soft ball’ on your thermometer.
9. Once it reaches 240F, remove it from the heat immediately, and add in salt and whisk together.
10. Turn your stand mixer back on to low and very slowly add the candy mixture to the stiff peaks while gradually increasing the speed and let the mixer run on high for 5-8 minutes.
11. Turn off mixer and pour 2/3 of the melted chocolate over your now marshmallow fluff. Very gently fold the chocolate through the fluff to just create beautiful streaks of chocolate.
12. Quickly pour marshmallow fluff in to your powdered pan and quickly spread evenly with damp hands.
13. Drizzle over the remaining melted chocolate and ripple through with the tip of a knife to make it extra beautiful.
14. Let sit at room temperature for 3-12 hours. They will be ready in bout 3, but can sit at room temp lightly covered for up 2 12 hours.
15. When ready to make s’mores, sprinkle with the remaining powdered sugar and using a knife or spatula to pull the marshmallows away from the sides and flip the marshmallows out of the pan.
16. Cut marshmallows into desired size and toss with a little more powdered sugar to avoid them sticking.
17. Store in an airtight container for up to 2 weeks.