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Chocolate Marshmallow Fluff

Chocolate Marshmallow Fluff – like eating a chocolate marshmallow cloud with a spoon!

healthy chocolate marshmallow fluff
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Fluffy, soft, airy, sweet, rich, & extra chocolatey…

It’s almost like a lighter version of whipped chocolate mousse.

This homemade chocolate marshmallow fluff recipe–which has NO corn syrup and can even be sugar-free–is based on my Vegan Marshmallow Fluff recipe and makes a fantastic frosting or whipped topping.

And it’s equally delicious if you want to eat it plain with a spoon.

After I took the pictures, I whipped it up a little longer, and it became even thicker and fluffier, with stiff chocolate marshmallow peaks!

vegan chocolate marshmallow fluff
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Unlike many traditional marshmallow fluff recipes, there are no raw eggs here, meaning it is allergy-friendly, suitable for vegans, and it can be eaten raw.

You can also bake it into vegan chocolate meringues!

Feel free to change up the flavor by adding a little cinnamon, chili powder, or even some instant coffee once the chocolate marshmallow fluff is already whipped.

chocolate marshmallow
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The ingredients might sound a little (okay, a lot) crazy.

And it often doesn’t get thick at all for the first few minutes or whipping… but then magically it transforms before your eyes into thick chocolate marshmallow fluff!

Secretly Healthy Vegan Chocolate Marshmallow Fluff Recipe
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Chocolate Marshmallow Fluff

This vegan chocolate marshmallow fluff is like eating a chocolate marshmallow cloud with a spoon.
5/5 (5)
Total Time 15 minutes
Yield 3 cups

Ingredients

  • 1 15 oz can no-salt chickpeas, chilled in the fridge
  • optional pinch cream of tartar, for stabilization
  • 1/3 cup agave or honey, OR 1/2 cup fine sugar or xylitol
  • 1/4 tsp pure vanilla extract
  • 2 tbsp cocoa powder
  • 1/16 tsp salt – important

Instructions

  • *Edit: While most readers are reporting great results with the recipe, a few have said their fluff deflating after adding the cocoa. I've made the recipe three times and haven't encountered an issue, so I'm not sure what could have happened for them, but hopefully those few cases were just a fluke. Sometimes the mysterious science of baking can be frustrating!
    Open the can of beans. Drain only the watery part into either a stand mixer or large mixing bowl. You should get around 1/2 cup liquid. (Save the actual beans for another recipe. Need inspiration? Here are 50+ Recipes With Beans.) Add all ingredients except the cocoa and salt to the mixer or bowl. Beat with an electric mixer or in a stand mixer for 12-16 minutes. It'll probably look very thin for at least the first 9 minutes – Mine began to thicken around minutes 10-11, then it just kept getting thicker! Once thick, beat in the cocoa and salt for another minute. Leftovers can be covered and refrigerated. It separates overnight, but re-beating works well. (I don’t advise trying the recipe in a blender or without beaters, and black beans will work but yield a much thinner result.)
    View Nutrition Facts

Notes

Also be sure to try this recipe for Vegan Chocolate Mousse.
 
 

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Published on June 20, 2016

Meet Katie

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49 Comments

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  1. Teresa says

    I used hand mixers. and mine whipped up in less than 5 minutes. But I separated the liquid and then refrigerated it. and it was salted.. I know you said to not use the salted.. but I like sweet and salty.. it certainly seems to work for me.. thanks for the recipe… I think it worked great.

  2. Lola says

    This recipe was MAGIC! I am vegan, my mom is gluten free so this was perfect. I mixed everything using a kitchen aid stand mixer and had no problems at all. I did not experience the chocolate/salt issue that other are. Any recommendations on how to store this?

    xoxo!!!!

    • Jason Sanford says

      Definitely refrigerator. You have to re-whip it to get it fluffy again after it sits for a while, but it doesn’t take as long to whip up the second time!

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