Viva Las Puffs

May 03 , 2015 by: Amber Trudeau Candy, Cookies

Or, what happens in vegan marshmallow cookies stays in….err, gets shared with everyone? 😉 Shouldn’t that really be Las Vegas’ slogan in this day and age anyway? I think we’re closer to living in a Big Brother-esque society than we’ve ever been, so keeping anything secret seems virtually impossible. Which is why I totally can’t keep these cookies a secret either! (Sometimes everybody knowing everything can be a good thing I guess? At least where sweet-sweet recipe-sharing is concerned).

After my foray into making vegan marshmallows last week, whose main purpose was actually so that I could incorporate them into these cookies, you’ll never guess what I found at my local (aka in Pickering, not even Toronto, so super, super convenient for me) organic grocery store? Ok, my lead-up there was a complete giveaway (raise your hand if you didn’t guess vegan marshmallows 😉 ). Now although I was extremely happy with the way my marshmallows came out, I’m not going to lie to you, more than likely, from this day forward, my laziness will completely override all else, and the purchase of commercially available vegan marshmallows will now become the new order of the day.

The idea for these cookies was born for me many moons ago when I first attempted to do hi-hat cupcakes. Though they went ok, it just ends up being so much cake/sugar/icing etc., and I started thinking about how I wanted to have something a smite more portable. So prior to my commencement of dabbling in the marshmallow making world (because as Dean Martin would say, it is a marshamallow world 😉 ), I started thinking about doing hi-hat cookies instead. It was later pointed out to me that these are really a lot more like Viva Puff cookies, so I suppose that’s what I should really call them 🙁 . Being the rebel I am though, the name I’m really going to give them is “Top of the Mornin’ to you Hi-Hat Cookies” because that sounds like way more fun to me 🙂 (and there’s nothin’ you can do about it ’cause I get to be the great and powerful Oz, aka mad scientist in the kitchen, aka I can do whatever I want….is it that obvious that I’m drunk on power and sugar at the moment? 😉 )

Because I was more thinking about the final execution of these cookies, for the actual cookie base, I thought I’d stick with a tried and true recipe for Korova cookies (aka peace offering cookies) that I’ve used many times before from one of my favourite vegan blogs. I pretty much follow it to the letter except that I’m lazy and omit the 5oz of chopped chocolate and just use 3/4 cups of chocolate chips instead (’cause I like to mix it up like…or mix it in like that 😉 ). Basically what I’m saying though is that you could really use any cookie recipe you like for this, since it’s really more about the jam, marshmallow and chocolate dipped topping anyway.

So ♫Dip-a-dee do da, Dip-a-dee eh, my oh my, what a cookie filled day ♫ (sad Amber, that was just so sad)



Top of the Mornin’ to you Hi-Hat Cookies (aka Vegan Viva Puffs)

Yield: approx. 30 cookies


  • 1 recipe Korova Cookies (Note: this recipe has 1 small error in it, the ingredients say to use baking soda, and the directions say to use baking powder. Use baking soda)
  • 2 tablespoons vegan butter
  • 1 package (10oz) vegan marshmallows (or make your own here)
  • 3/4 cups raspberry jam
  • 1 cup chocolate chips
  • 1 1/2 tablespoons vegan butter
  • 1 tablespoon honey (or sweetener of choice)


1. Spread the top of each cookie with a layer of raspberry jam (feel free to make this layer as thin or as thick as you’d like). Place cookies in the freezer while making marshmallow fluff.

2. In a small saucepan on medium heat, combine the marshmallows and 2 tablespoons of vegan butter stirring frequently until marshmallows are melted and you have a marshmallow fluff consistency. Remove from heat.

3. Remove cookies from the freezer. Place a dollop of the marshmallow fluff on top of each cookie and spread it out as best you can using the back of a spoon. Place cookies back in the freezer.

4. In a small saucepan on medium heat, combine the chocolate chips, 1.5 tablespoons of butter and 1 tablespoon of honey. Heat and stir until smoothly melted. Remove from heat. Allow to cool for about 10 minutes.

5. Remove cookies from the freezer (marshmallow topping should be hard/chilled at this point). Carefully dip the whole top of each cookie in the chocolate mixture, then return the cookies to the freezer (or refrigerator) until the chocolate has solidified.

6. Store in the refrigrator.



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About Amber

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Hi, I'm Amber Trudeau.  I bake.... a lot.

I'm also vegan, and found that whenever I went out to a restaurant my dessert choices were limited to sorbet, sorbet, and sorbet.  So I started making my own desserts. I wanted them to taste good though - so my ultimatum was to make delicious desserts that also happen to be dairy-free and egg-free. Every week or so, I challenge myself to try something new.  To recreate some kind of traditional dessert that tastes amazing without using animal products.

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