Vegan Teacakes (Easter Marshmallow Chocolate Treats)
Prep time
Cook time
Total time
These vegan teacakes are a fun, plant-based spin perfect for Easter! Fluffy mallow core with a digestive based (and a heart of apricot jam), all enrobed in a crisp dark chocolate shell! If possible, try to use weights when measuring the biscuits - it makes all the difference!
Author: Sasha Gill
Serves: 16 teacakes
Ingredients
Biscuit Base
- 7 tbsp plain flour (50g)
- 7 tbsp wholewheat flour (50g)
- ½ tsp baking powder
- 5 tsp white sugar (25g)
- Pinch of salt
- 5 tsp vegan butter, cold (25g)
- 2-3 tablespoons soy milk
Shell
- 4 100g bars of dark chocolate
Marshmallow Cream
- ¾ cup aquafaba (same amount in 1 regular can of chickpeas)
- ½ cup icing sugar
- 1½ tsp xanthan gum
- Pinch salt
- ½ tsp vanilla
To fill
- ¼ cup apricot jam
Instructions
- First, pop your moulds into the fridge to cool. Preheat the oven to 150C. In a large bowl, stir together the flours, baking powder, sugar, and salt. Add in the chilled butter and use your hands to rub the butter in until it forms small crumbs. You can also use a pastry cutter to do this. When the mixture resembles fine breadcrumbs, and the butter is well crumbled in, pour in the milk, a tablespoon at a time, and mix until a dough ball forms.
- Flour the countertop and roll out the dough to ¼-inches thick. Make a stencil out of paper for a biscuit big enough to fit your egg mould. If you are using a circular mould you can just use a circular pastry cutter of the right diameter. Cut out 16 biscuits, then place on a baking sheet and chill for 5 minutes. Once chilled (this prevents them from spreading in the oven) make for 15-17 minutes, until golden. Let them cool completely.
- Melt half the chocolate in a bowl (in the microwave or over a boiling pot of water), and place a tablespoonful into each egg mould. You may have to do this in batches if you do not have enough to make 16 teacakes. Use a small spoon or pastry brush to spread the chocolate out evenly in the mould. Leave this to set on the counter. Try to avoid placing it in the refrigerator as this causes the chocolate to bloom and it will not be as shiny! I like to paint two layers of chocolate as this makes sure it is even and there are no holes.
- As the chocolate in the mould is setting, spoon a thin layer of chocolate on top each of your biscuits. Leave to set.
- Next, whisk up the mallow filling. In a stand mixer or with a hand mixer, beat the aquafaba until foamy, then add in the icing sugar and 1 tsp of the xanthan gum. Whisk until stiff peaks, then add in the rest of the xanthan, salt and vanilla. Whisk this in well, then fill a piping bag with the mallow mixture.
- By now, your chocolate shells should have set. Pipe the mallow into each cup, filling it very slightly more than halfway. Dollop a small bit of apricot jam in the centre of each mallow, then place the biscuit, chocolate side down, into each of the moulds, pressing down to make sure there are no air bubbles in the egg.
- Melt the rest of the chocolate, then spoon over the biscuits, making sure the chocolate goes into the edges of the moulds to form a seal with the chocolate shell.
- Leave this to set for at least 20 minutes, then slowly remove from the moulds and eat up!
Notes
To make this Gluten Free - Sub the wholewheat and plain flour for 50g each of maize flour and an all-purpose GF blend, like Dove’s Farm or Bob’s Red Mill
To make this with marzipan instead of the digestives - Use ½ block marzipan and roll it out to ⅙-inch wide, dusting with icing sugar to prevent sticking. Cut out your egg shapes, then bake at 150C for 7 minutes. Let them cool them cover with chocolate as you would for biscuits.
To make these without moulds - Assemble the teacakes from the base upwards. Coat the biscuits with chocolate and let it set, then pipe a circle of mallow mixture around it. Fill with jam, then pipe more mallow to form a dome. You can wet your hand to flatten the mallow out into a smooth dome, or leave it to give a rippled look! Let this chill in the fridge for at least 20 min, then place the teacakes on a cooling rack on top a baking tray. Melt the chocolate, then let it cool for 5-10 minutes until it is no longer hot but is still runny. Pour it over the teacakes to cover the mallow dome. Chill to set.
This mix will always make a lot of mallow, as you will need a certain amount to whisk it up properly, especially if you have a stand mixer. I like to use any excess mallow to make smores, or add it to a peanut butter sandwich - yum!
To make this with marzipan instead of the digestives - Use ½ block marzipan and roll it out to ⅙-inch wide, dusting with icing sugar to prevent sticking. Cut out your egg shapes, then bake at 150C for 7 minutes. Let them cool them cover with chocolate as you would for biscuits.
To make these without moulds - Assemble the teacakes from the base upwards. Coat the biscuits with chocolate and let it set, then pipe a circle of mallow mixture around it. Fill with jam, then pipe more mallow to form a dome. You can wet your hand to flatten the mallow out into a smooth dome, or leave it to give a rippled look! Let this chill in the fridge for at least 20 min, then place the teacakes on a cooling rack on top a baking tray. Melt the chocolate, then let it cool for 5-10 minutes until it is no longer hot but is still runny. Pour it over the teacakes to cover the mallow dome. Chill to set.
This mix will always make a lot of mallow, as you will need a certain amount to whisk it up properly, especially if you have a stand mixer. I like to use any excess mallow to make smores, or add it to a peanut butter sandwich - yum!
Recipe by The Sasha Diaries at https://thesashadiaries.com/2018/03/16/vegan-teacake-easter-marshmallow/