Do you know the legend of Mallomars? These nostalgic holiday treats are traditionally sold in the winter months, but now you can enjoy them all year round with this easy no-bake Mallomars recipe!
That’s right – if you want a Mallomar in July, you can have a Mallomar in July! 😁
The best thing about this incredible recipe, aside from the gorgeous flavors and textures, is that it takes no time to make.
Seriously, the entire thing from start to finish takes around 20 minutes! This recipe makes about 15-20 Mallomars, so create some space in your freezer and stash them away (that way, you don’t have to share!).
Table of contents
What are Mallomars?
Mallomars are simple but oh-so-delicious treats comprising a cookie base topped with marshmallow, all enrobed in a chocolate coating.
The first Mallomars were sold in New Jersey in 1913, which makes them around 110 years old!
These treats are very popular and are often hoarded when they come on sale. This is largely due to their short sale window (see below).
Are Mallomars Vegan?
Sadly, original Mallomars are not vegan. This is because the marshmallow is made with gelatin, which is an unpleasant animal byproduct.
Thankfully, our no-bake Mallomars are 100% vegan and considerably healthier than the original!
Are these No-Bake Mallomars Gluten-Free?
Avoiding gluten? Then these Mallomars are safe!
We use naturally gluten-free coconut flour for our cookies, and there are no other glutenous ingredients in these treats.
What are No-Bake Mallomars Made Of?
We use mainly wholefoods ingredients to make these Mallomars. Add the following items to your shopping list.
For the cookies:
- Pecans
- Almonds
- Coconut flour
- Agave syrup (or other liquid sweetener)
- Coconut oil
For the marshmallow:
- Aquafaba (liquid from a can of unsalted chickpeas)
- Cream of tartar
- Guar gum
- Raw cane sugar (finely ground if possible)
- Vanilla extract
For the chocolate coating:
- Cacao butter
- Cacao powder, unsweetened
- Agave syrup (or other liquid sweetener)
How to Make No-Bake Mallomars
Start by making the cookie base. To a food processor, add the pecans and almonds, then pulse until it becomes flour-like.
Next, add the coconut flour, agave syrup and coconut oil to the mixture and pulse again until it’s mixed well and starts to stick together.
Transfer the cookie mixture to a piece of parchment paper and, using the bottom of a flat glass, press and flatten it out. Transfer to freezer while preparing the rest.
Moving onto the marshmallow, add the aquafaba (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.
Add the sugar and vanilla, then whip again until it becomes thick, sticky and marshmallow-like.
Transfer this mixture into a piping bag, and pipe onto the cookies (cut out cookies for the bases using a round cookie cutter).
Transfer everything to the freezer while preparing the chocolate coating.
For the chocolate coating, melt the cacao butter in a saucepan over a medium heat. It takes approximately one cup of firm cacao butter to yield 1/2 cup melted.
Add in the cacao powder and agave syrup, then stir until smooth. Set aside to come down to room temperature.
Place each cookie onto a fork, then, one at a time, pour the chocolate over. Transfer back to the freezer to set, and then serve!
FAQ
How to Store No-Bake Mallomars
It’s unlikely (although not impossible!) that you will eat all 15 Mallomars in one go, so you will probably want to store some for later.
To do this, simply keep them in the fridge or freezer in an airtight container. They will last for up to 5 days in the fridge and around 2 months or so in the freezer.
When are Mallomars Sold?
Unlike most commercial chocolate, Mallomars have a specific season!
When are Mallomars sold? They are actually only in season from September to March! They were traditionally shipped during the cooler months so that the chocolate didn’t melt.
However, considering we now have chiller vans and other modern transportation, this is probably a marketing ploy. Still, we all love it, and it adds to the intrigue of these timeless treats!
Want some more plant-based winter treats? Check out these recipes:
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag your photos with @healthiir on Instagram! We’d love to see your creation. Let’s eat! 🙂
No-Bake Mallomars
Course: Dessert, SnacksDifficulty: Easy15
servings20
minutesIngredients
- For the 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
- For the marshmallow:
2/3 cup aquafaba (liquid from a can of unsalted chickpeas)
1/8 tsp cream of tartar
1/2 tsp guar gum
1/2 cup + 1 tbsp raw cane sugar (finely ground if possible)
1 tsp vanilla extract
- For the chocolate coating:
1/2 cup cacao butter, melted
1/2 cup cacao powder, unsweetened
3 tbsp agave (or other liquid sweetener)
Directions
- For the cookies:
- To a food processor, add pecans and almonds. Pulse until it becomes flour-like.
- Add the coconut flour, agave and coconut oil to the mixture and pulse again until it’s mixed well and just starts to stick together.
- Transfer cookie mixture to a piece of parchment paper and flatten it out using the bottom of a flat glass. Transfer to freezer while preparing the rest.
- For the marshmallow:
- Add the aquafaba, cream of tartar, and guar gum to a mixing bowl, and whip with an electric hand mixer for 1-2 minutes, or until frothy.
- Add sugar and vanilla, and whip again until it becomes sticky, thick and marshmallow-like.
- Transfer mixture into a piping bag, and pipe onto cookies (cut these out using a round cookie cutter). Transfer to freezer while preparing the chocolate coating.
- For the chocolate coating:
- In a saucepan, melt the cacao butter on medium heat. It takes approximately 1 cup of firm cacao butter to yield 1/2 cup melted.
- Add the cacao powder and agave syrup, then stir until smooth. Set aside to come down to room temperature.
- Place each cookie onto a fork, one at a time, and pour the chocolate over. Transfer back to the freezer to set, and serve.