I’ll admit it, I’m obsessed with making this vegan marshmallow – though the version I’ve used in this recipe includes whey protein, so not strictly vegan. You can absolutely sub the whey out for a vegan protein powder, just be aware that it may change the taste and texture slightly.
Whenever I now open a can of beans or chickpes, I have to keep the juice. I cry a little bit now when I think of all the wasted bean juice I’ve discarded over the decades!
As I’d made kick-ass chilli for dinner yesterday, I’d thought to keep the bean juice from my can of red kidney beans, just so that I could make up a fresh batch of magic marshmallow. You can, of course, use any bean juice, but I LOVE that red kidney bean juice makes the marshmallow a very slight pale pink/lilac colour! You absolutely cannot taste beans in the final product, I promise!
The base of this pie is made up out of nuts, oats and quinoa & has a delicious nutty flavour & a biscuity crunch to it. It gives an awesome contrast to the soft & squishy marshmallow filling & the crackly chocolate drizzle. Once baked, it is layered with a smooth peanut butter & slathered with a no added sugar raspberry jam *drool*! Serve this sucker up with some fresh raspberries & we have one hell of a delicious dessert, that packs a protein punch!
Give this recipe a try over the weekend, so you can serve it up at a meal with friends or family – otherwise, you WILL want to eat the whole thing & that will just end up with you feeling verrrrrrry queasy!!
- 1/2cup rolled oats
- 1/2cup quinoa flakes (or just use more rolled oats)
- 1/2cup natural cashews
- 1/3cup rice protein powder
- 1tbsp coconut oil, melted
- 4tbsp light agave syrup
- 1/3cup water
- Juice from 1 can red kidney beans
- 2tbsp light agave syrup
- 1tsp vanilla bean paste/extract
- 1/4tsp xantham gum
- 1scoop unflavoured whey powder
- 3tbsp smooth natural peanut butter
- 3tbsp no added sugar raspberry jam
- 1 square (20g) dark chocolate
- Heat the oven to 200C/Gas 6
- Grab all the crust ingredients together. Chuck them in a blender & process until you have a sort of paste – add a little more water if needed.
- Press the crust mix in to a metal tin, mine was about 8″ in diameter. Make sure that the crust mix goes all the way up the sides of the tin, to give you ‘walls’ to hold the pie mix later.
- Stab the base with a fork, to stop air making it puff up in the oven, then bake for about 15-20mins, until it is browned and firm – don’t worry of there are cracks in the crust, the peanut butter will fix those later. Allow it to cool in the tin.
- Grab a stand mixer with a balloon whisk attachment. Boil up the bean liquid until it has reduced by approx half the volume. Add in the agave syrup & get it in to the mixer bowl & whisk for around 5mins.
- After 5minutes or so, your bean juice & syrup should have changed colour and texture to a pale thick liquid. Stop the whisk, add in the vanilla & xantham gum. Whisk for another 10mins until the meringue is glossy, thick and stiff.
- Gently whisk in the protein powder.
- Once your crust is cool, spread the peanut butter over the base & up the sides. Make sure that the peanut butter fills any cracks that might have appeared in the crust.
- Slather the raspberry jam over the peanut butter.
- Scrape the marshmallow out of the bowl and, using a silicon spatula, ease the marshmallow across the base, to fill the pie. The best way to do it it to push it towards the edges of the pie, allow it to make contact with the crust so that it sticks and keep working it around the edges of the crust.
- Melt the chocolate and drizzle it over the top of the pie.
- Refrigerate for 1-2hours. Chop in to 6 huge sized, or 8 moderate sized pieces & serve with fresh raspberries.
This pie will keep in the fridge for 1-2days, but it is best when it is fresh.
Macros for 6/8slices:
- 310kcals/231kcals, 12.65g fat/9.3g fat, 35.6g carbs/26.7g carbs, 16.7g protein/12.5g protein