Directions

1. Place the sugar, agave syrup, agar and water in a saucepan, stirring gently over medium heat. Once all the ingredients are combined, leave the sugar mixture and allow it to boil untouched.
2. While the sugar is boiling, place the aquafaba along with the cream of tartar in a stand mixer fitted with a whisk attachment. Mix until soft peaks form, then add vanilla extract.
3. Check the sugar mixture with a candy thermometer until it reaches 240 to 245 F degrees. Once reached, remove from heat and wait for the bubbles to subside. Add the sugar mixture to the aquafaba, pouring down the side of the bowl while mixing on medium speed.
4. Once all the sugar syrup has been added, bring the mixer speed to high and stir until the marshmallow fluff has doubled in size.
5. Grease a loaf pan with vegetable oil, then pour the marshmallow mixture inside. Cover with plastic wrap and place in the fridge overnight.
6. The next day, use a knife to release the marshmallow from the edges, then turn it over onto surface dusted with icing sugar. Cover the top of the marshmallows with more icing sugar and carefully cut into squares. Once all the marshmallows are cut, place them in a bowl, cover with more icing sugar and set aside.
7. Using two double boilers and two small bowls, melt the dark chocolate and the white chocolate separately. Add a couple drops of red food coloring to the white chocolate until it turns pink. Gently dip the marshmallows into the chocolate then sprinkle with Love Crunch granola. Place on long sticks and arrange the marshmallows flowers in a vase.