Thursday, March 21, 2013

Vegan Salted Cashew Crispy Marshmallow Bites

Sometimes, a lady needs chocolate. And a salty snack. And a little protein. And maybe, just maybe, a little extra extemporaneous sugar thrown in, for good measure. Those premenstrual cravings must not be ignored, for the sanity of the woman, and those around her.


If you know what's good for you, you'll deliver the chocolate.


Judith J. Wurtman, PhD, has written about the science of sweet carbohydrates, and how they relate to premenstrual symptoms, and agrees that a little chocolate can go a long way toward easing premenstrual symptoms. For most women, this is no secret, but seeing it in print - and authored by a doctor - should provide some measure of validation and cause for celebration.

Let's celebrate, shall we?

These tasty treats are super-rich, so even one or two should satiate those chocolate cravings, the sprinkle of sea salt on top adds a little extra finish of flavor, and the cashews and puffed rice provide a satisfying crunch. Best of all, these take very little time to throw together!



Salted Cashew Crispy Marshmallow Bites

1 - 10-oz. bag vegan (gelatin-free) marshmallows (I use Dandies)
1/2 c. chopped cashews
1 c. puffed rice cereal
2 - 10-oz. bags dairy-free chocolate chips 
1/2 t. sea salt

If your marshmallows are large, cut them into quarters and place in a medium mixing bowl.

Add chopped cashews and puffed rice cereal and stir.

In a small saucepan, melt chocolate chips over lowest heat possible, stirring until smooth and pour-able.

Pour melted chocolate over marshmallow mixture and stir well, coating all ingredients with chocolate.

Spoon mixture into a well-"buttered" (use vegan margarine) 9" x 13" baking dish. Use the back of a spoon or a spatula to evenly distribute the contents, spreading until level-ish. (It will still be lumpy, due to the shape of the marshmallows, but you're going for a more or less uniform depth in the pan.)

Sprinkle sea salt over chocolate mixture.



Chill until chocolate is "set," then turn the baking dish upside down on a sheet of waxed paper. If the contents appear "stuck" in the pan, rub the bottom with a warm (not hot), wet washcloth to melt the margarine. That will release the candy.

Use a large knife to cut into pieces, and enjoy! Store leftovers in a sealed plastic bag in a cool place... like your desk drawer at work.Or maybe your purse. And the top of the closet, where the kids won't find them. And...

"Like" Sexy Vegan Mama on Facebook! Don't forget to swing by The Gonzo Mama's place to see what she's up to. Get my vegan dessert cookbook (co-authored with William Maltese), Get-Real Vegan Desserts: Vegan Recipes for the Rest of Us, on Amazon!

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