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Vegan Marshmallows

Prep Time:

15 minutes

Cook Time:

10 minutes

Makes:

about 12 pieces

These vegan marshmallows are soft, airy, and perfect for desserts, hot chocolate, or snacking. Using aquafaba and tapioca syrup, they achieve a fluffy texture while remaining completely plant-based. Sprinkled with coconut flour, the marshmallows are a delightful sweet treat.

Ingredients

  • 1/2 cup (120 ml) aquafaba

  • 1 cup (240 ml) tapioca syrup

  • 2 tsp agar-agar

  • 3 tbsp (45 ml) water

  • 3 tbsp (25 g) coconut flour

Instructions

  1. Line a rectangular baking pan with parchment paper and lightly grease it. Sprinkle coconut flour on top so the surface is completely covered.


  2. Put the aquafaba into a bowl and whip it with a hand mixer for about 10 minutes until foamy and white. Chilled aquafaba works best. Set aside.


  3. Pour the tapioca syrup into a pan and bring it to a boil. It is very sticky at first, but it becomes more liquid as it heats.


  4. In a separate bowl, mix the agar-agar with 3 tbsp of water. Once the syrup has loosened up, stir in the agar-agar mixture and continue stirring until it thickens slightly.


  5. Carefully add the syrup-agar mixture to the whipped aquafaba while stirring constantly. Quickly pour the mixture into the prepared pan.


  6. Place the pan in the refrigerator for 3 to 4 hours until completely set.


  7. Remove from the refrigerator, cut into bite-sized pieces, and sprinkle with coconut flour. Store in the refrigerator and consume quickly.

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