Vegan Gluten-Free Caramel Marshmallows
Ingredients
Caramel sauce
- 5 soaked dates
- 1/4 cup almond butter
First layer
- 1/4 cup rice flour
- 1 tbsp tapioca flour
- 3/4 cup soy milk
- 1 tbsp agar powder
- 2 tbsp maple syrup
Second layer
- 1/4 cup rice flour
- 1 tbsp tapioca flour
- 3/4 cup soy milk
- 1 tbsp agar powder
Preparation
Soak 5 dates overnight until they are soft and butter-like.
Blend the soaked dates and 1/4 cup almond butter on high speed until a caramel consistency is achieved; set aside.
Mix 1/4 cup rice flour, 1 tbsp tapioca flour, 3/4 cup soy milk, 1 tbsp agar powder, and 2 tbsp maple syrup thoroughly for the first layer.
Pour the first layer mixture into a medium pot and bring to a boil while constantly stirring until it smooths out and thickens, about 7 minutes.
Pour the thickened mixture into an ice cube tray, filling each space only halfway.
For the second layer, mix 1/4 cup rice flour, 1 tbsp tapioca flour, 3/4 cup soy milk, and 1 tbsp agar powder thoroughly.
Add the blended caramel sauce to the second layer mixture and stir well.
Pour the second layer mixture into the pot and bring to a boil while constantly stirring until it thickens.
Pour into the ice cube tray to fill the remaining half of each space.
Leave the tray in the fridge to cool for 20 minutes.
Remove the marshmallows from the mold; using a silicone mold makes this easier.
Skewer them, roast them over a fire, or cover with chocolate and edible stars as desired.
