So of course everyone wants the recipes for homemade marshmallows…enjoy them!
FUDGIELICIOUS CHOCOLATE CAKE
3 cups organic flour (can be a gluten free blend)
7 tablespoons organic cocoa powder
1 TB baking soda
1 ¾ cups evaporated cane juice or organic sugar
½ teaspoon salt
¾ cup coconut oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
½ cup espresso
1 ½ cups cold water
Preheat oven 350. Put dry ingredients in a bowl and with a mixer alternately add liquids and coconut oil by the half cup. Pour greased and floured mini Bundt pans and bake for 15 minutes, turning halfway through. Check for doneness with a toothpick. You may also use to greased and floured eight inch rounds. Top with chocolate frosting and salted caramel or marshmallows. Sprinkle with sea salt flakes and crushed cocoa nibs.
1 cup coconut oil
½ cup of cocoa powder, unsweetened
½ cup organic confectioners’ sugar
1/4 cup of agave
1 TB vanilla extract
2 TB crème de cacao
1 Starbucks Via Packet
Whip coconut oil, cocoa and sugar together. Add all the rest.
2 tablespoons agar agar
1 cup cold water, divided
2 cups organic evaporated cane juice
½ cup organic powdered sugar
¼ teaspoon sea salt
2 teaspoons vanilla extract or vanilla powder
Dust a 9-inch square baking pan liberally with icing sugar.
In a small bowl blend the agar agar with half cup of cold water. Let set for fifteen minutes. Put other half cup of water and cane juice on medium heat and bring to a slow boil.
Add agar mixture and bring to a rolling boil, 240°F on a candy thermometer. Do not stir.
Remove from the heat and stir in salt and vanilla.
Use electric beater on low for 2 minutes; beat on high for 10-15. Should puff up. Put batter in a pan with 10x sugar. Let cool, cut in squares, make sure liberally covered with sugar.