No-bake Mallomars


The holidays are approaching and I figured a seasonal treat for the holiday was in order: no-bake Mallomars. Did you know that Mallomars are only in season from September – March? They are only shipped during the cooler months so the chocolate doesn’t melt! I guess this makes them perfect for the month of December, am I right?

The great thing about this recipe is that it takes no time to make. Seriously, the entire thing from start to finish takes approximately 20 minutes. This recipe makes about 15-20 no-bake Mallomars, so create some space in your freezer and stash them away (so you don’t have to share).

Here's what you need:

Cookies:

  • 1/2 cup pecans
  • 1/2 cup blanched almonds
  • 1/2 cup coconut flour
  • 1/4 cup agave or other liquid sweetener
  • 2 Tbsp coconut oil

Marshmallow:

  • 2/3 cup chickpea brine (liquid from a can of chickpeas)
  • 1/2 cup + 1 tbsp raw cane sugar (finely ground if possible)
  • 1 tsp vanilla extract
  • 1/2 tsp guar gum
  • 1/8 tsp cream of tartar

Chocolate Coating:

  • 1/2 cup cacao butter
  • 1/2 cup cacao powder
  • 3 tbsp agave or other liquid sweetener

Here's how to make it: 

Cookies:
  1. To a food processor, add pecans and almonds. Pulse until it becomes flour-like.
  2. Add the coconut flour, agave and coconut oil to the mixture and pulse again until it's mixed well and starts to stick together.
  3. Transfer cookie mixture to a piece of parchment paper. Use the bottom of a flat glass to flatten it out, and then transfer to freezer while preparing the rest.
Marshmallow:
  1. Add chickpea brine, cream of tartar and guar gum to a mixing bowl and whip with an electric hand mixer for 1-2 minutes, or until frothy.
  2. Add sugar and vanilla, and whip again until it becomes sticky, thick and marshmallow-like.
  3. Add mixture into a piping bag (this may get a bit messy) and pipe onto cookies. Transfer to freezer while preparing the chocolate coating. 
Chocolate Coating:
  1. In a saucepan, melt cacao butter on medium heat.
  2. Add cacao powder and agave and stir until smooth. Set aside to come down to room temperature.
  3. Place each cookie onto a fork, one at a time, and pour the chocolate over. Transfer back to the freezer to set. Store in fridge or freezer. 

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