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Vegan Marshmallow Dessert Cups

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Magical homemade aquafaba marshmallow fluff stars in these gluten free and vegan Marshmallow Dessert Cups! You’ll never buy regular marshmallow fluff again!

Ingredients

  • 1/2 cup pitted dates
  • 1/2 cup rolled oats
  • pinch cinnamon
  • 1 15-oz. can chickpeas
  • 1/3 cup maple syrup or honey
  • pinch cream of tartar
  • splash vanilla extract
  • zest of one small lemon (optional – omit for a traditional marshmallow filling)*
  • blueberries and strawberries, to garnish

Instructions

  1. Make the oat cup: Combine dates, oats, and cinnamon in a small blender/food processor and blend until a ball forms.
  2. Lay a small piece of wax or parchment paper across the diameter of 5-6 muffin cups so that you can use them as handles to pry the cheesecakes out. Press crust into muffin cups, using a spoon or shot glass to pack it tightly. Press some of the dough up the sides to form a “cup.” Place in the freezer until set, about 30 minutes.
  3. Make the Vegan Marshmallow Fluff: Drain the chickpeas over a small bowl to collect all of the can’s liquid.** Add liquid to the base of a stand-mixer, along with honey, cream of tartar, and vanilla extract.
  4. Turn the mixer to high and beat until you have a fluffy marshmallow fluff consistency, 5-10 minutes. Fold in the lemon zest only when ready to serve.
  5. Assemble the Vegan Marshmallow Dessert Cups: Remove crusts from the freezer and pop them out of the muffin cups. Dollop some of the Vegan Marshmallow Fluff into the cups***, and garnish with strawberries and blueberries. Enjoy immediately!

Notes

*The lemon zest will slightly deflate the marshmallow filling, but have no fear: it will still be insanely delicious.

**What to do with the extra chickpeas? Search “Pesto Hummus” or “Guacos” on my site. You will NOT be disappointed!

***There’s a reason why you’ll have a ton of this marshmallow filling leftover. Fluffernutters, anybody?

Find it online: https://www.fooduzzi.com/2015/07/vegan-marshmallow-dessert-cups/

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