Vegan pumpkin marshmallow no bakes

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I could not figure out what to call these cookies that was less describing. They contain all of fall in every bite. Pretty much as soon as you taste it, you will instantly be transformed into Autumn yourself. I dare you to even pair it with a Pumpkin Spice Latte of some sort. Triple Dog Dare You!

So a while ago I made Vegan No Bakes, and tonight I was thinking of making them again. Then a box arrived from Dandies with the new Pumpkin Marshmallows I told you I was excited for. And then another box I opened was the Velata Pumpkin Syrup I ordered. I instantly looked at everything and said “Accio” (in my best Harry Potter voice).

Here is what you will need.

  • 3 Level Tablespoons Pure Cocoa
  • 1 Cup Granulated Sugar {Raw, Coconut, etc. Your choice}
  • 1/3 + 1/4 Cup Rice, Soy, Coconut or Almond Milk
  • 1/8 Teaspoon Salt
  • 1/8 Teaspoon Pure Vanilla
  • 1/3 Cup Natural/Raw Peanut Butter {Almond/Cashew/Homemade Butter Can Be Used}
  • 1 1/4 Cup Oats  (Have a bit extra handy)
  • 3 Tablespoons Velata Spiced Pumpkin Syrup (Yes it’s vegan!)
  • Handful of Dandies Pumpkin Marshmallows

In a microwave safe bowl, combine your cocoa, sugar, milk and salt. Microwave on high for 3 mins. (Depending on your microwave wattage, you may need to microwave it up to 3 additional minutes)

Add the vanilla, Pumpkin Syrup and the peanut butter.

Optional:  If your cookie dough seems a tad dry, add 3 tablespoons of coconut oil or oil from your peanut butter.

Stir well.

Next, add it the Oats, but at 1/4 cup at a time. You may need more oats than stated. I ended up using about a additional 1/2 cup. They were very hearty that way. Add your handful of marshmallows.

 

After  you stir and it thickens, take spoonfuls and place them on a parchment lined pan. That is it! Allow a few hours to set.

Great variations would be to add coconut flakes, pumpkin puree, or instead of oats try muesli!

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