Chocolate Hazelnut Moonpies with Goat Cheese Marshmallow
This southern favorite is bound to bring back childhood memories for some. For this moonpie recipe, we sub in chocolate shortbread cookies and dip them in a vegan date-based chocolate hazelnut spread. But it’s our secret ingredient—a home-made marshmallow filling with goat cheese that really takes it over the top. We wouldn’t blame you if you choose to snack on these keto-friendly marshmallow sans cookie. Overall, there’s just enough sweetness for this dessert to be sinfully good without being overpowering.
preparation & ingredients
First make the marshmallows. Begin by melting the goat cheese into half of the cream in a small saucepan.
Remove from the heat and sprinkle the gelatin and lecithin across the top of the mixture. Let sit for roughly 20 seconds before whisking to combine.
Place the saucepan with the gelatin, cream and goat cheese mixture into an ice bath and cool for 2 minutes.
Meanwhile, beat the remaining cream to form stiff peaks. Fold the whipped cream into the cooled gelatin, cream and goat cheese mixture and place in the refrigerator to chill.
In a food processor or large plastic bag with a mallet or rolling pin, roughly crush the hazelnuts. Set aside.
Lay half of the sandwich cookies flat on a large baking sheet lined with wax paper. Spoon the chilled goat cheese marshmallow into a piping bag and pipe a Tbsp or so of marshmallow onto each shortbread.
Close the moonpie sandwich by placing the remaining shortbreads, one on top of each of the open faced sandwiches you’ve just piped marshmallow onto.
Place the magic spread and coconut oil into a microwave safe dish and heat in 30 second intervals until the ingredients are viscous and mix together homogeneously.
Dip half of each sandwich into the melted magic spread and place back on the wax paper-lined baking sheet.
Finish by sprinkling crushed hazelnuts onto each moonpie. Chill for at least 30 minutes and serve.