My favorite vegetable is the marshmallow.
Jim Gaffigan
Ah, another excuse to eat marshmallows. (Shouldn’t be too much of a surprise). I found this original recipe via a Facebook cooking video late at night and couldn’t wait to recreate these truffles dairy-free style.
I’ve been pouring through Samin Nosrat’s Salt Fat Acid Heat (Netflix show found here and link to purchase cookbook found here) thanks to a wonderfully thoughtful gift from someone I am very grateful for. 🙂 She spends a while explaining the importance and differences of salt types, and I was able to apply my knew knowledge to this recipe, which I found quite exciting.
INGREDIENTS:
- 1 1/2 cups crushed graham crackers (try to find pre-crushed if you’re short on time/find yourself eating various s’mores related foods often)
- 1 cup chocolate chips, semi-sweet (ghiradelli or generic dark chocolate should work depending on your grocery store. (ALWAYS READ THE LABEL FIRST – MILKFAT IS EVERYWHERE)
- 4 big scoops of Marshmallow Fluff
- 3 bars dark chocolate for melting (Ghirdelli Intense Dark is my favorite)
- Sea salt
STEPS:
- Crush the graham crackers if they aren’t pre crushed and pour into a big bowl.
- Mix in the fluff, chocolate chips, and a sprinkle of sea salt. Mix really well – this will all stick together.
- Form the fluff into little balls and lay out on a cookie sheet lined with parchment paper. Throw into the freezer for 20 minutes.
- Melt the dark chocolate bars over the stovetop on low to medium heat. Do NOT stop stirring – burnt dark chocolate is nasty.
- Remove the melted chocolate from the heat and take the balls out of the freezer. Roll each in chocolate and place on the parchment paper. Sprinkle each with a little seat salt quickly, before the chocolate hardens.
That’s it! Vegan, no bake, and so quick! Throw them in the fridge and they’ll be good for a while!
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