This is a healthier, plant-based version of my all-time favorite childhood chocolate treat. What was one of your favorite treats as a child? I was amazed at how easy were to make and assemble these cookies. The only real issue I had was simply that the number of cookies did not match the amount of marshmallow cream and the amount of chocolate glaze. I ended up with something like an extra half dozen cookies and about having a full cup of melted chocolate.
One of my favorite things to do in the kitchen is to give my favorite treats a healthy, homemade makeover. The result is a sweet and fluffy cream topped cookies that may not taste exactly the same as the original but is just as good and just as addicting. The recipe comes together in a flash and requires only a few ingredients, two of which are optional – the vanilla adds a lovely flavor, this recipe also uses a beetroot powder to get the bright pink color, and the chocolate is … well … chocolate;) I don’t even need to say anything else right? You all know I have a weakness for all things chocolate.
All you’ll need to make these is oat flour, flax seeds, almond meal, dates and cacao powder. For the marshmallow cream is cashews, banana, raspberries, lime juice and sweetener.
- Cookies
- ½ cup oat flour (1/4 cup)
- ½ cup flax meal (1/4 cup)
- ½ cup almond meal (1/4 cup)
- ½ cup soft dates (1/3 cup)
- ¼ cup raw cacao or carob powder (2 tbsp)
- 1 tablespoon coconut oil (1+1/2 teaspoon)
- ¼ cup nut milk (2 tablespoon)
- Marshmallow cream
- 1 cup cashew, soaked and dehydrated
- 1 inch slice creamed coconut or coconut butter 1-2 tbsp
- seeds from a frseh half vanilla bean
- 1 heaping tablespoon psyllium husk
- 2 tablespoon coconut nectar
- 1 cup fresh or frozen raspberries
- 2 ripe banana
- juice of one lime
- pinch salt
- Chocolate coating
- 1 cup vegan chocolate chips or healthy chocolate bars
- 1 heaping tablespoon coconut oil
- For the cookies - in food processor, blend all the ingredients until well combined. Remove from food processor and roll out between two piece of parchment paper. Use cookie cutters to create the desired shapes.
- Place cookies on a dehydrator sheet and dehydrate at 115°F for approximately 2 hours. Flip and remove dehydrator sheet. Continue to dehydrate for about 2 hours or until desired dryness achieved.
- For the Marshmallow cream - simply blend all the ingredients (except psyllium husk) until it becomes smooth. Add a heaping tablespoon psyllium husk and pulse together. Let sit on the counter top for about 15-20 minutes. Then pour into muffin silicone cups - for the easiest removal. Chill in the freezer till your cookies are drying.
- To assemble - once you have the marshmallow cream removed from the muffin cups, place the frozen cream on warm cookies and they’ll stick together. Then leave the marshmallow topped cookies to set in the freezer overnight before dipping them in chocolate. Carefully drop (upside down) the marshmallow topped cookies into the chocolate, one at a time. Gently lift the cookie from the melted chocolate, and gently shake to remove any excess chocolate. Transfer freshly coated Mallomars onto a parchment lined baking sheet. Enjoy!
Show me your creations! I absolutely love seeing and it makes me so happy to see photos of my recipes made all around the world. So be sure to tag me in the pictures #deviliciouslyraw @deviliciously_raw on Instagram. I can’t wait to see your amazing creations!
