3 Layer, No Bake Marshmallow Chocolate Cups

Rich, Fudgy, And No bake Makes The Best Scenario For These Vegan Marshmallow Chocolate Cups

There is nothing quite like the combination of marshmallow and chocolate. These cups will bring all your summer memories flowing into your head. The fudgy texture, drizzled chocolate on top, and chunks of marshmallow is the absolute ideal way to eat dessert. Not to mention, they are no bake. Who doesn’t love when you don’t have to turn your oven on and still can have the most delicious treats ready to be eaten?

The cups can last out of the fridge/freezer for up to 30 minutes, so they are perfect to be served at any gathering. While not being served, I recommend storing them in the freezer and taking them out 5 minutes before you are ready to eat them for the best tasting results. They can be stored in the fridge; in my opinion the freezer makes them taste better. Make sure to store in an airtight container.

I always get tons of questions on the brand of marshmallows I use. Traditional marshmallows are not vegan as they contain gelatin. My favorite brand of vegan marshmallows is called ​​Dandies. I found them at Whole Foods. I have also heard the Trader Joe's marshmallows are vegan as well.

They are made with just 8 simple ingredients and are grain-free and gluten-free.

Ingredients

• Vegan butter

• Coconut flour

• Almond flour

• Maple syrup

• Almond butter

• Vegan chocolate

• Almond milk

• Vegan marshmallows

Recipe

Crust:

• ¼ cup vegan butter, melted

• 1/3 cup coconut flour

• 2/3 cup almond flour

• 1 tablespoon maple syrup

Middle layer:

• ½ cup almond butter

• 1 cup vegan chocolate

• 1-2 tablespoons almond milk

Top:

• Vegan marshmallows (about 3-5 marshmallows on each cup)

Directions

1. Line a cupcake tray with silicone (or other) cupcake liners.

2. Melt the vegan butter and add to a mixing bowl.

3. Add the rest of the crust ingredients, coconut flour, almond flour, and maple syrup.

4. Stir until combined.

5. Measure a tablespoon of the crust out and add to each cupcake liner

6. Press down into the cupcake liner. Place in the freezer.

7. In a pot add the almond butter, vegan chocolate, and almond milk.

8. Place on a low to medium heat.

9. Continue to stir until completely melted together.

10. Add on top of the crust.

11. Place marshmallows on top.

12. Optional: drizzle with chocolate.

13. Store in the freezer or fridge.

Forever one of my favorite recipes to make in the summertime. Perfect cold + refreshing treat in the summer or whenever!