This little treat is barely a recipe, but it is so much fun to make and eat that I am compelled to share with you!
The toughest assignment, depending upon where you live, may be finding vegan marshmallows. Since conventional marshmallows contain gelatin, you’ll want to look for Dandies Vegan Marshmallows. I buy them at Whole Foods, but they can be ordered online, too.
Use your favorite melting chocolate because with so few ingredients, it really seems to matter. I like Scharffen Berger Chocolate, when I can find it.
Our kids love these, covered with crushed candy canes. My husband adores them with sprinkles. We plan to make lots of extras to give to our friends over the next few days. I hope you enjoy making them as much as we do, and Happy Holidays!
Vegan semi-sweet chocolate (use fine quality that will melt really well)
Large vegan marshmallows
Sprinkles or crushed candy canes
Paper lollipop sticks
Pour small amount of sprinkles or crushed peppermint candies into custard cup. Insert sticks into the center of marshmallows.
Carefully melt chocolate in a heat-proof bowl or double boiler, over a pan of simmering water. Stir until chocolate is evenly melted and very smooth. Quickly dip marshmallows, one at a time into the chocolate, covering only the bottom half of every marshmallow. Allow the extra chocolate to drip back into the pan, and immediately dip chocolate-coated marshmallows into sprinkles or crushed peppermint candy.
Place each finished marshmallow upright onto a plate, and allow the chocolate to harden completely before serving.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen