1/4 cup marshmallow fluff (I used Healthy Vegan Marshmallow Fluff)
graham crackers
1/2 cup chocolate chips

1/4 cup marshmallow fluff (I used Healthy Vegan Marshmallow Fluff) 1/2 cup chocolate chips

Use a cookie cutter or small circular lid to cut circles in your crackers or cookies. Make sure there will be room in your fridge or freezer, then cut out eight individual pieces of parchment or wax paper, place these pieces of paper on top of a baking tray or large plate, and set a cookie on each piece of paper. Take out a second plate or baking tray, and set it aside. In a deep bowl, melt your chocolate. (Google how to properly melt chocolate if you’ve never done it.) Place a spoonful of marshmallow fluff on one of the cookies. It should be thick enough to not run off the cookie. If it runs off, this means the fluff needs to be beaten longer. Spoon chocolate evenly over the fluff and cookie, then pick up that individual piece of parchment and place it on the plate you had set aside. Refrigerate or freeze this plate. Spoon fluff and chocolate over a second cookie, then pick up that piece of parchment and move it to the plate in the fridge or freezer with the other finished cookie. Repeat with remaining cookies. Unless using coconut oil chocolate, these mallomars can stay out in a cool room for a few hours. To be on the safe side, I would store leftover vegan mallomars in the fridge or freezer.