#Dairy-free #Vegan #Vegetarian #Gluten-Free #Peanut-Free
Summertime bonfires are not the same as a vegan... Missing out on making smores and roasting little white marshmallow puffs over the fire is a tragic moment! Which is why I wrote this recipe. These are inspired by the cutest Japanese dessert, Dango, which are sweet, colored dumplings served on skewers. They can also be roasted over a fire. This is especially appropriate since Agar Agar (the key ingredient here) had its first recorded use in Japan.
I am a female 24-year-old, living in Costa Rica and originally from South Africa. Apart from being a vegan chef and recipe creator, I teach yoga, enjoy traveling, and hiking through nature. I found joy in working in the kitchen since I was a child and although I don't have a formal culinary education, cooking is now my greatest passion. My dream is to travel the world, serving vegan food to raise awareness around sustainability and reduce violence against animals.
Servings: 6
Total Time : 25 minutes.
Prep Time : Two ingredients must be soaked in water overnight. The rest can be prepped in less than 5 min.
Cooking Time : 20 minutes.
Shelf period : 5 days
Size of Container : 1" X 1" ice cube size, one tray makes 15 cubes.
INGREDIENTS
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Rice Flour
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Tapioca Flour
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Soy Milk
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Agar Agar Powder
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Maple Syrup
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Soaked Dates
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Almond Butter
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Blended Caramel Sauce
COOKER / TOOL
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Skewer Stick
What is Dango? 🇯🇵
Dango (団子) is a Japanese dumpling made from rice flour mixed with uruchi rice flour and glutinous rice flour. It is different from the method of making mochi, which made after steaming glutinous rice. Dango is usually finished round shaped, three to five dango are often served on a skewer (skewered dango pieces called kushi-dango (串団子)).
(Reference from : Wikipedia)
★ TIP ★
Tapioca flour can be omitted, or use arrowroot powder instead.
🥣 DIRECTION
Step 1. First Layer
1/4 cup Rice Flour
1 Tbsp Tapioca Flour
3/4 cup Soy Milk
1 Tbsp Agar Agar Powder
2 Tbsp Maple Syrup
1)
Mix all ingredients thoroughly. Pour mixture into a medium pot and bring to a boil while continually stirring. It will smooth out and thicken. Once it is ready after about 7 minutes, pour into an ice cube tray, filling each space only halfway.
Step 2. Caramel Sauce
5 Soaked Dates
1/4 cup Almond Butter
1)
Soak the dates overnight, until soft like butter. Blend all the ingredients on high speed until it becomes a caramel consistency. Set aside the mixture.
Step 3. Second Layer
1/4 cup Rice Flour
1 Tbsp Tapioca Flour
3/4 cup Soy Milk
1 Tbsp Agar Agar Powder
Blended Caramel Sauce
1)
Repeat the steps used for the first layer and fill the other half of the ice cube shapes with the caramel marshmallow mixture. Leave to cool in the fridge for 20 minutes. Using a silicone ice cube mold will be essential because the marshmallows will pop out much easier. Skewer them, roast them or cover them with chocolate and edible stars.
♥︎
ENJOY! Your "Vegan Caramel Marshmallows"
from Mekaila Tyrrell
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