Naual Hansen

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Chocolate covered cream puffs


   Thinking of what other kinds of food are available on the market that people might miss after switching to a vegan way of eating – I remembered something we often ate as children. It’s called Munchmallow. It is a famous  sweet biscuit/dessert with a foam and chocolate glaze, that can be bought in supermarkets mostly on the territory of Balkan peninsula. Old version is made of white foam that covers a small round shaped biscuit. It is covered with a dark chocolate glaze and it almost looks like half balls.

   Nowadays there can be found different types of it – with raspberries covered with dark chocolate, and also with lemon with white chocolate glaze. Still I haven’t discovered any vegan version of them or similar products, therefore there was one more reason to make them.

   For this occasion I decided to play with aquafaba and other vegan ingredients – to get a vegan version of Munchmallow – and to get some good results. I named it Vegan Munchmallow Cream Puffs because they are indeed very creamy but are slightly higher than the original version due to aquafaba fluff. As I mentioned before, this recipe contains all vegan ingredients including the puffy foam and the store bought vegan/plantbased biscuit (it’s name is “Mariekiks”) that is available for a decent price in most supermarkets. For the chocolate glaze I used dark chocolate (with 50 % cocoa). I combined it together with 3 tsp. of sunflower oil and then melted it in 30 sec. intervals in the microwave. What is important to say is that it is very easy to make, yet this recipe requires some more time – leaving filled cookies in the freezer overnight (10 hours) for some good results. 
   For the instructions and for detailed recipe please check out the recipe box that is lying under the image section.

Vegan Munchmallow Cream Puffs

Vegan Chocolate Covered Cream Puffs
5 from 1 vote
Prep Time 3 minutes
Cook Time 35 minutes
Course Dessert


  • Mixer
  • Piping bag with nozzle


For 15-16 cookies:

  • 60 ml of cold aquafaba;
  • 110 gr of granulated regular sugar;
  • tiny bit, on top of a sharp knife Cream of Tartar, or lemon acid powder;
  • vegan store-bought biscuits such as Mariekiks.

For the chocolate glaze:

  • 3 tsp. of sunflower;
  • 110 gr of dark chocolate 50 % of cocoa.


  • In a stand mixer start whipping cold aquafaba. Add Cream of Tartar or lemon acid, 1/3 of the amount of sugar and mix it on the highest speed. It is going to take probably a good 10 -13 min. or maybe a bit longer. Keep adding sugar gradually while mixing until the whole amount of sugar is used. You'll know aquafaba is well mixed once it stands firm in a bowl and has a slightly glossy shine.
  • Place biscuits on parchment paper on a large plate or pan, while aquafaba is getting mixed.
  • Once the aquafaba is mixed put it in a piping bag with nozzles (round shaped). Squiz the mixture onto biscuits first starting slowly and gently while it's spreading on the bottom of biscuits. Squiz less and less as the cream puff rises. Repeat with the rest of the ingredients. You should get 15-16 pieces of Munchmallow cream puffs. Put them into a freezer overnight (10 hours).
  • Combine chocolate with oil and melt in a microwave in 30 sec intervals, meanwhile stirring well while it's out of the microwave. It should be thick, creamy and glossy once it's totally melted, don't overheat it. Cover cream puffs with prepared chocolate glaze by using a spoon and set them in the refrigerator for 10-15 min. Keep them in the refrigerator. Serve cold.

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