This recipe is pretty amazing. Raw vegan desserts used to consist of nuts and dried fruits. Simple desserts like that are great but I also enjoy experimenting to create a new texture flavour combinations and get to know a new ingredients.
Chocolate shell creates a nice crunch , complimenting a soft centre of marshmallow. If you cannot get coconut paste you can also mix cacao butter and cacao powder instead.
Using butterfly pea flower tea is optional. Though this creates a bright purple cooer that makes this desserts look so special you can also use water, coconut water or other liquid of your choice
RAW VEGAN CHOCOLATE COVERED BUTTERFLY PEA MARSHMALLOW
200g coconut meat
1 tbs baobab
40-45g lakanto or other preferred sugar
3/4 cup butterfly pea tea (concentrated)
30ml psyllium husk
1/2 tsp flax meal
65g coconut oil, melted
stevia to taste