raw vegan Chocolate Covered butterfly pea marshmallow

raw vegan marshmallow

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


organic butterfly pea flower tea






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


chocolate shell:

cacao paste

coconut oil

stevia to taste


About Yoko Inoue

Yoko is the founder of organic raw food and living food cafe, Shoku Iku. The desire to feed her new born daughter and herself healing natural food lead Yoko to discover the importance of the relationship between good health, diet, mind and lifestyle choices. Yoko studied the Macrobiotic lifestyle at the Kushi Institute in Japan, this inspired her to train as a holistic nutritionist which then opened up the world of raw and living foods.

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Please note that orders placed today will not arrive before Christmas.

We are slowing down over the holiday period of 18th December to 14th January. We may still be able to process your order during this time but it may take longer than usual. Thank you for your understanding.