Today we have a sweet and a little savory dessert for you. Remember when we showed the yummy dessert we enjoyed when our parents were here.
Over time we have become savory people….well to be more exact we have become more fans of sweet and savory together. We love the combination of something a little sweet mixed with a little savory.
As we pondered how we were going to recreate One Lucky Duck’s ever-so-good mallomar, we quickly browsed our recipe archives and noticed that our take on a raw smores was something we could we work with.
Homemade Mallomars – Twins Style
Sweet and Savory Mallomar (raw, gluten free, vegan, soy free, nut-free)
For Cookie –
- 1/2 cup sesame seeds
- 1/2 cup unsweetened coconut flakes
- 3 tbsp mesquite
- 2 tbsp maple syrup
- 1 tbsp coconut oil
- 1/8 tsp salt
- 1-2 tsp vanilla extract
- 1 tbsp flaxmeal
- 1/2 cup + 2 tbsp irish moss paste
- 1/2 cup coconut butter
- 2 tbsp sunflower lecithin
- 1 tbsp vanilla
- 4 tbsp maple syrup
- 1/4 cup water
we followed this sauce but instead of agave we did stevia.
Directions how to make the mallomar:
First place all the ingredients for the cookie batter into a food processor or blender and mix till well combined. Roll out and cut into circles. * note as we mentioned above we wanted something a little different for our mallomar, we wanted a little savory but if you do not like savory than please use a nut to replace the sesame seeds
After cutting the cookies into circles we dehydrated them for 24 hours at 110 degrees. *if you do not have a dehydrator just place the cookies in a 300 degree oven for about 20-25 minutes; or you can prop the oven door open and set oven at lowest setting to keep it more on the raw side. Bake or dehydrate till you reach your desired cookie texture of crispness.
Next we made our marshmallow creme topping. We looked at our other creme recipe and decided to make some changes to it. We did not want to have cashews so we made irish moss paste (we plan to show how to make this here soon) to replace the cashews from the original recipe. *please feel free to use cashews as your base for the creme topping.
Let your ‘marshmallow’ creme set for a few hours.
Once the cookies are done the fun part really begins of actually building your mallomar.
Now we did not take the extra step and coat the cookie in chocolate, we felt just a generous drizzle on top would be enough. But feel free again to coat your cookies in chocolate.
Now time to put the final touches on our homemade sweet and savory mallomar …the chocolate sauce. *again you can use any chocolate sauce of your liking for the topping
Time to dig in!
We were really impressed with our first attempt of making our homemade mallomars. Now we know there is a marshmallow extract that probably would have really helped with giving the creme more flavor but we were satisfied with our results.
Don’t mind if a have a few of these babies!
A little piece of heaven
Now as we mentioned this recipe is pretty easy to make substitutions with. For the cookie you can do it all nut flour based or a mix of different nuts or seeds or you could use this cookie. And marshmallow creme can be cashew based and use guar gum or xanthan gum or soy lecithin instead of the sunflower lecithin.
Now time to go dream about mallomars for the rest of the day!
Till next time,
And Happy Birthday to our oldest sister!!!! We love you! Wish we could eat mallomars with you today!