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Vegan Marshmallow Puffs

Vegan Raspberry Mallow Puffs (aka. Schokoküsse)

Course Dessert
Keyword chocolate, vegan
Total Time 1 hour


Wafer Biscuit (optional buy waffles)

  • 100 g ground walnuts
  • 50 g date sugar
  • 1 tsp vanilla
  • 1 tbsp flaxmeal + 3 tbsp water = 1 flaxseed egg vegan egg replacer
  • 1/2 cup water
  • 4 tbsp buckwheat flour optional

Vegan Meringue

  • can chickpea water
  • 120 g icing sugar
  • 1 tsp creamof tartar or Weinsteinbackpulver
  • 3 tsp raspberry powder freeze dried


Wafer Biscuit

  • For the biscuit mix the ground walnuts with date sugar, vanilla and the flaxseed egg.
  • Add up to 1/2 cup of water until you get a firm dough. Add some tablespoons of buckwheat if the dough is too wet.
  • Roll out the dough on a floured surface and using a round cookie cutter to cut out approx. 5cm big circles - basically like a shot glass.
  • Heat your waffle iron and bake the biscuits for 4-5 minutes but check inbetween, every waffle iron is different when it comes to heat.
  • Remove the biscuits and let them cool. Really, I mean it. If they are not entirely cool your meringue will melt away.

Vegan Meringue

  • Drain the can of chickpeas and put the chickpeas aside. Pour the chickpeas water into a clean bowl or directly into your cake mixer with the whisk attachment and mix on a very high speed for about 3-4 minutes.
  • Reduce the speed a bit, then slowly add the cream of tartar while increasing speed again. Let it mix for another 2 minutes. It should already be quite fluffy.
  • Now add your icing sugar carefully while reducing the speed again. The reason you would want to reduce the speed is that otherwise your whole kitchen will be covered in icing sugar. After 3-4 more minutes the meringue will form glossy peaks and will look perfectly fluffy.
  • Now it is time for the raspberry flavor. Add 3 teaspoons of it and mix for another minute.
  • Fill the meringue into a piping bag with a round nozzle. You could also use a ziplog bag and cut off a corner and use this as your piping bag.
  • Now pipe your meringue carefully onto your biscuits trying to create height.
  • Once you have finished piping leave your mallow puffs to rest for an hour at least so they are ready to be chocolate coated.

Assembling your Mallow Puffs

  • Melt the chocolate with help of a double boiler/microwave. Now comes the tricky part. To chocolate coat your Vegan Raspberry Mallow Puffs carefully place it on a fork. With your other hand take a teaspoon and drizzle the melted chocolate on the mallow puffs trying not to move too much. Otherwise you will end up like me letting 3 of them slip into the chocolate bowl.
  • Let the mallow puffs rest for a couple more hours so the chocolate can harden. Store them in the fridge so they keep fresh. Since the meringue is not as stiff a the egg based version you will have to eat your Vegan Raspberry Mallow Puffs fairly quickly - they keep fresh in the fridge for 3-4 days.