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Raspberry Marshmallow Cream Filled Chocolates


  • 2 cups frozen raspberries
  • 1/3 cup sugar
  • 1 bag of Dandies Mini Marshmallows
  • 1 bag of vegan dark chocolate chips
  • Coarse sea salt for garnish

You only need 5 ingredients to make these heavenly vegan raspberry flavored marshmallow filled chocolates.



Over medium heat, combine raspberries and sugar in a saucepan, stirring until sugar is dissolved and raspberries begin falling apart. Remove from heat and strain mixture to remove seeds from puree. Pour puree back into the saucepan and add the marshmallows. On the lowest heat setting, stir until the marshmallows are completely melted. Let cool for a minute and scoop mixture into a pastry bag (or Ziploc bag, cut off one of the corners for a makeshift pastry bag). On a cookie sheet lined with parchment paper, squeeze out quarter size dollops of the raspberry marshmallow cream. Place in the freezer for 10-15 minutes.

Melt chocolate in a double boiler or microwave. To melt in the microwave, place chips in a microwave safe bowl, and heat in 30 second intervals, giving a stir in between. Stop microwaving when the chocolate is almost melted. Remove the bowl from the oven. Continue stirring until all the chips are melted. Using a fork, remove the marshmallow dollops off the parchment paper and dip in the melted chocolate. Carefully place chocolate covered marshmallows on parchment paper, sprinkle on sea salt and let harden.


Recipe by Chelsie Jangord


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