Chocolate-covered Vegan Marshmallows


One of my favorite, mid-week, “I-have-no-time-to-care” dessert hacks involves either coating things in chocolate or filling things with a homemade pudding. The bulk of the work is done inactively, while I’m catching up on tv, or while I’m writing emails.

My favorite marshmallow company makes samplers that we get around here ALL.THE.TIME. I mean that. If the day is marshmallow-less, chances are we really don’t want to be awake and are sleeping through what would be dessert time.

And, that happens to be rare because we pretty much live to eat…

Rarely a day goes by where my mind isn’t thinking about what to eat.

We know we’re not reinventing the wheel, but some things don’t need to be altered.

Chocolate-covered Vegan Marshmallows

1 package vegan Sweet and Sara’s Marshmallows (we use the sample packs sold here in drug stores, and just use the strawberry and vanilla flavors, and eat the rest as they are)

1 tsp coconut oil or shortening (optional, but provides smoother finish— note, we rarely have this on hand and prefer crunchier chocoalte)

(and of course) Sprinkles or Decorations


1. Melt chocolate in a small saucepan over low heat until chocolate drips and drizzles when a utensil is lifted from it after stirring. Take chocolate off the hot stovetop and allow the chocolate to cool, for roughly 15 minutes.

2. If using coconut oil or shortening, now you can add it to your chocolate and stir until combined and the chocolate is slightly glossier and more fluid.

3. Take a large cookie sheet or tray or some plates, and line with some parchment paper.

4. Take toothpicks, and stick them through one of the shortest sides/bottom of the marshmallow, so that they are sturdy. Be sure not to put the pick through the wide side and up, otherwise they will be even less sturdy. Note that they aren’t totally sturdy and you’ll need a spoon, or a small frosting spatula to help you apply the chocolate.

5. Using your spoon, dip the marshmallow-on-pick into the chocolate and spoon some chocolate onto the marshmallow on spots that aren’t easily getting coated. Smooth out the chocolate that might have globbed on. You can use a spatula to smooth out the sides.

6. Once all sides but the one attached to your stick are coated, lay the marshmallows on the parchment and continue until done. The first time around, you might want to stop midway to decorate before the chocolate sets and won’t hold the sprinkles/coconut/etc.

7. Refrigerate until hard and enjoy!


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