- 1
Ingredients
- Makes about 3 cups
- 1 (15oz) can chickpeas or white beans, with or without salt
- 1/3 cup honey or agave OR 1/2 cup fine sugar or xylitol (vegans: use the non-honey options)
- optional pinch cream of tartar, for stabilization
- feel free to add a little pure vanilla or almond extract
Preparation
Step 1
Open the can of beans and drain just the watery part into a stand mixer or a large mixing bowl. You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. It will look thin for quite a while—and you’ll probably be cursing me—but don’t give up hope! Mine really began to thicken around minutes 10-11. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly. (I’ve not tried this recipe without beaters, but you are free to experiment. The sugar version can be baked into meringues; I haven’t tried baking the liquid-sweetener version.) I’ve tried this healthy marshmallow fluff with both regular and unsalted bean liquid and can’t taste a big difference, so use whatever you have on hand.
Use on homemade s'mores, as frosting for cupcakes or cake, in Fluffernutter sandwiches...the possibilities are endless!