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Chocolate Marshmallow Fluff

This vegan chocolate marshmallow fluff is like eating a chocolate marshmallow cloud with a spoon.

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Total Time 15 minutes
Yield 3 cups


  • 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


  • *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


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