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  • For Cookie:
  • 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
  • For 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
  • For Chocolate Coating:
  • 1/2 cup cacao butter
  • 1/2 cup cocoa powder
  • 3 tbsp agave or other liquid sweetener


  1. For Cookie:
  2. Add pecans and almonds to a processor and pulse until it becomes flour-like.
  3. Add coconut flour, agave and coconut oil to mixture and pulse again until it’s mixed well and starts to stick together.
  4. Line a baking tin (I used a 9 inch round cake tin) with parchment paper and add cookie mixture on top. Evenly flatten it out and place in freezer while you prepare the rest.
  5. For Chocolate Coating
  6. Melt cacao butter in pan on low heat.
  7. Add cocoa powder and agave and stir until well mixed.
  8. Set aside while making marshmallow filling.
  9. For Marshmallow:
  10. Add chickpea brine, cream of tartar and guar gum to a mixing bowl and beat with an electric hand-mixer for 1-2 minutes.
  11. Add sugar and vanilla, mixing again with the electric hand-mixer until it becomes sticky, thick and marshmallow-like.
  12. Add mixture into a piping bag (this may get a bit messy) and pipe onto cookies.
  13. Set in freezer for about 5 minutes to stay cold.
  14. Pour chocolate onto each one and set in freezer for 5 minutes to firm up. To pour chocolate, I placed each cookie onto a fork and held it over the bowl of chocolate while I used a spoon to pour the chocolate. Store in freezer or fridge! I personally prefer to store them in the freezer but either one works!




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