- 6 oz cassava flour
- ½ cup coconut sugar
- ½ tsp salt
- 1 tsp baking soda
- ½ cup cocoa powder
- 1 egg
- ¼ cup coconut oil melted
- 1 tsp vanilla
- 1 cup warm water
- 1 can full fat coconut milk-the fat solids scooped from top of a can dispose of the liquid(the brand we use is Native Forest)--refrigerated overnight!
- 1 tbsp arrowroot powder
- 1 tsp maple syrup
- 1 tsp vanilla
- 1 cup maple syrup
- .25 oz powdered gelatin (1 packet)
- 2 tbsp water
- Pinch of salt
- ½ tsp vanilla
- ½ cup unsweetened shredded coconut
- 1 tbsp blue spirulina powder or any color you’d like!
Preheat oven to 350 degrees
Whisk together all dry ingredients.
In a separate bowl, mix together all wet ingredients and slowly whisk them into the dry bowl of ingredients
Divide batter evenly amongst 10 greased muffin loaf cavities(we use coconut oil and a paper towel to grease each, but if you have a preferred non-stick method, use that!) and bake at for 15-20 minutes until a toothpick inserted in center comes out clean.
Set aside to cool down
In stand mixer with whip attachment, or hand mixer with beaters attached, whip the coconut milk solids until it is a fluffy consistency. (If you notice it is separating and looks watery, transfer to mesh sieve and mix around with rubber spatula, pushing the water out and leaving the coconut fat behind. Discard the water and transfer the coconut milk to dry bowl and continue to next steps.)
Add the arrowroot, maple syrup and vanilla and continue whipping until everything is combined.
Scoop into small ziplock bag, and set aside.
In a small or medium sized saucepan bring maple syrup to light boil on medium heat.
While it is boiling, in a small dish, combine gelatin and 2 tbsp of water and mix. Set aside.
Continue boiling for 10-15 minutes or until a candy thermometer reaches 240 degrees.
*If you’re using a small saucepan for this, be careful it does not bubble over, mix it every minute or so if it looks like it is going to*
Once maple syrup mixture reaches 240 degrees, take off heat and mix in gelatin mixture with whisk until smooth. (Be careful--this will be VERY hot!)
Transfer to mixer with whip attachment and beat on high for about 10-15 minutes. This will get very light in color and triple in size but still be very thick.
You may need to add water if you notice it seems very thick. Add to mixer 1 tbsp at a time while whipping at a high speed until desired consistency(spreadable, but not too thin..this will eventually firm up after it is spread onto the cakes, so don’t worry about the stickiness)
Add in salt and vanilla now.
Keep this whipping on low speed until ready to use, to avoid it setting up and becoming hard to spread.
*Note* If you accidentally added too much water and are worried it’s too thin, keep whipping, it will thicken up!
Toss the coconut and spirulina powder together in small bowl and set aside.
Scoop out small hole in the tops of each cake piece and spoon or pipe the coconut milk filling in each cavity.
Sandwich two together, placing one upside down on another, so that the coconut filling is now in the center.
Spoon some fresh marshmallow over the top and on the sides, like you would if you were frosting a cake. It may help here to use a small offset spatula or butter knife. This will be messy!
Once it is covered with marshmallow, sprinkle the coconut all over the top and sides.
Let set up for at least 20 minutes before enjoying!
Yield: 5 snowballs