Treat on a Stick with Apples and Vegan Marshmallows
Ingredients:
vegan marshmallows
apples
fresh lemon juice
Toppings:
granola
rice rolls
coconut flakes
nut topping
pistachios
soft sesame snack
coconut palm sugar
maraschino cherries
Dips:
apple honey (bee-free)
melted chocolate (vegan semi-sweet chocolate chips)
Decorations:
cookie sticks (skewers)
mini pumpkins (optional)
Directions:
The basic ingredients for this treat are vegan marshmallows and apples. Use a melon baller tool to scoop out the insides of your apples. Granny Smith apples are a great choice to balance the sweetness of the vegan marshmallows. Pour some fresh lemon juice on top of the apple pieces to prevent discoloration as you work on the rest of the dish.
Pierce marshmallows with a skewer and dip them in melted chocolate. Then roll the chocolate marshmallow in the rice. Assemble skewers by placing one piece of apple on the top and dipping it in the apple honey. Finally, place a cherry on top.
Each marshmallow is dipped in melted chocolate wghile each piece of apple is dipped in apple honey. Here are some additional flavor options:
- Melted chocolate, pistachio nuts, apple with apple honey and coconut flakes
- Melted chocolate, with granola, apple with apple honey, nut topping and a cherry
- Melted chocolate, nut topping, apple with apple honey, and soft sesame snack
- Melted chocolate, coconut flakes, apple with apple honey, coconut palm sugar and a cherry on top
In keeping with the fall season, place mini pumpkins to place on the skewers for garnish. You'll have ti use a screwdriver of knife to make a few holes in the top of the pumpkin because the skin is too hard to be pierced with just a skewer.
Serve immediately!
About Daniela
Follow her on Twitter @vegandishes365 and on Facebook at www.facebook.com/vegandishes365
Daniela was born and raised in Timisoara, Romania, where she spent her teenage years working as a fashion model for Elite. She has appeared in print ads and numerous television commercials in Romania and modeled for various brands in Germany and the U.S. These days, she's working behind the lens as a photographer's assistant and videographer. And when she's not hosting dinner parties for her vegan friends, Daniela dedicates her time to donating and participating in various fundraising events to benefit animals, in particular Last Chance For Animals (LCA).
Daniela is proud to be living and working in America, which in the years following the collapse of Nicolae Ceausescu's Communist regime seemed like only a dream. Despite living through such a difficult socioeconomic transition, Daniela recalls her childhood years spent with family in her grandmother's garden and kitchen as among the happiest of her life.
Long before "farm to table" was revived in America, Daniela was enjoying the culinary practice with her grandmother on a daily basis - growing, harvesting and cooking her own healthy and nutritious plant-based dishes. After moving to Los Angeles in 2010 and discovering the Hollywood vegan lifestyle, Daniela incorporated much of what she learned back home into dishes she cooks for her vegan friends.
Now, she's thrilled to be sharing her vegan recipes and cooking tips with HNGN's readers, who will be salivating in no time.
