Strawberry No Bake Marshmallow Crispy Hearts Recipe

A yummy Valentine's themed treat with only a handful of ingredients and no baking involved!

These marshmallow crispy treats have a delicious natural strawberry flavour and are made by using freeze dried strawberry pieces and pink mini marshmallows. They are really easy to put together and have a yummy chewy and crispy texture.

This recipes makes around eight small heart shapes or you could make one large tray. They will last around a week in a airtight container.

Makes 8 small heart shapes

Ingredients;

100g vegan marshmallows

45g puffed rice, puffed quinoa or similar

35g vegan butter

20g freeze dried strawberry pieces + 1 tbs extra for decorating

100g vegan white chocolate

Optional red or pink oil based food colouring

You will also need; an eight cavity heart shaped silicone baking mould or similar, microwavable mixing bowl, spoon, small microwavable bowl

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Method;

1. Make your marshmallow mixture by adding the butter and marshmallows into a microwavable mixing bowl and heating in 30 second blasts until everything is melted, stirring in between

2. Add the puffed rice and freeze dried strawberry pieces and mix thoroughly so that all the rice is covered with the sticky marshmallow mixture

3. Spoon the mixture straight into the silicone mould, making sure to fill each shape evenly. Use the back of the spoon to push the mix into the mould and smooth out the back

4. Put your mould into the fridge or freezer for around 20-30 minutes until set

5. Add your white chocolate to a small bowl and melt by gently heating in 30 second blasts in the microwave, stirring in between

6. If you would like to colour your chocolate, mix in a tiny drop of oil based food colouring now

7. Once they are set, gently remove each marshmallow crispy shape from the mould and set aside

8. Spoon 1-2 tsp of melted chocolate into the mould cavity, then place the crispy shape back into the mould on top of the chocolate and gently press down. You should have around 2 tbs of chocolate remaining

9. Put the baking tin or silicone mould back into the fridge or freezer for another 20-30 minutes until the chocolate is set

10. Remove each crispy shape from the mould then re-colour your remining melted chocolate darker shade by adding another small drop of food colouring then mixing

11. Decorate your crispy shapes by drizzling them with the coloured chocolate and adding the extra freeze dried strawberry pieces

12. Eat and enjoy!

Tips & Tricks!

• I use Freedom Mallows micro mini pink vegan marshmallows from Freedom Mallows Vegan Marshmallows | Gelatine Free, Gluten Free, Vegetarian Friendly - Freedom Confectionery but the recipe should work with any vegan marshmallows

• My freeze dried strawberry pieces are from Honeyberry International, they have a whole selection of freeze dried fruit and vegan sprinkles available! www.honeyberryinternational.com/?ref=clemievegancake

• To colour chocolate you need to use an oil based food colouring, not the liquid ones you find in supermarkets! I use Colour Mill - however not all their colours are vegan! They do clearly mark which are suitable so please double check

• I used Kallo brand puffed rice

• This is a similar geometric heart mould; https://amzn.to/49Kry6I