Vegan Chocolate-Covered Marshmallows
Indulge in the perfect plant-based treat with these Vegan Chocolate-Covered Marshmallows! This recipe transforms simple ingredients like whipped aquafaba and agar-agar into a soft, fluffy, and entirely vegan marshmallow base, coated in velvety melted dark chocolate for an irresistible finish. With no gelatin or dairy, these bite-sized delights are ideal for vegans and anyone looking to enjoy a dairy-free and cruelty-free dessert. Easy to make and ready in just about an hour, they’re perfect for gifting, party platters, or satisfying your sweet tooth. Plus, with their airy texture and decadent chocolate shell, these marshmallows offer a nostalgic twist that’s both delicious and innovative. Try this delightful confection today—it’s guaranteed to make any occasion sweeter!
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Recipe Information
Ingredients
- 1 cup Aquafaba (liquid from chickpeas)
- 0.25 teaspoon Cream of tartar
- 2 teaspoons Vanilla extract
- 1 tablespoon Agar-agar powder
- 0.5 cup Water
- 1.5 cups Granulated sugar
- 0.5 cup Corn syrup
- 0.25 teaspoon Salt
- 2 cups Vegan dark chocolate chips
- 2 tablespoons Coconut oil
Instructions
Line an 8x8-inch baking dish with parchment paper, ensuring that there are overhangs on the sides for easy removal.
In a large mixing bowl, add aquafaba and cream of tartar. Use a hand or stand mixer to whip the aquafaba until stiff peaks form, then mix in the vanilla extract. This will take about 10 to 15 minutes.
In a small saucepan over medium heat, combine agar-agar powder and water. Stir constantly until the agar-agar dissolves and begins to thicken, about 3 minutes.
Add sugar, corn syrup, and salt to the agar-agar mixture. Continue stirring until the sugar completely dissolves.
Raise the heat slightly and bring the mixture to a gentle boil. Allow it to boil for about 5 minutes without stirring, then remove it from the heat.
Carefully pour the hot sugar mixture into the whipped aquafaba while mixing continuously at a medium speed. Continue to whip for another 5 to 7 minutes, until the mixture is glossy and forms stiff peaks.
Pour the marshmallow mixture into the prepared baking dish, using a spatula to even out the surface. Let it set at room temperature for at least one hour until firm.
Once set, pull the marshmallow block out of the dish using the parchment paper overhangs and place it on a cutting board. Cut it into 24 squares.
In a microwave-safe bowl, combine the vegan chocolate chips and coconut oil. Microwave in 30-second intervals, stirring well after each, until completely melted and smooth.
Dip each marshmallow square into the melted chocolate, ensuring it's fully coated. Place the chocolate-covered marshmallows on a parchment-lined tray.
Allow the chocolate to set at room temperature until firm, about 30 minutes. For a quicker set, refrigerate them for 15 minutes.
Serve immediately or store the chocolate-covered marshmallows in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
4150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.3 g | 221% | |
| Saturated Fat | 103.1 g | 515% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 687.0 g | 250% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 617.1 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 57 mg | 4% | |
| Iron | 34.4 mg | 191% | |
| Potassium | 278 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
