Ok, so I lied. I told you a few days ago when I posted the Paleo Berry Pie recipe that I don’t usually post elaborate desserts but it’s a twofer this week 🙂
I’m not even gonna get into why I called these paleo marshmallows as opposed to just homemade marshmallows. If you want that long story just check out the comments in my chocolate cupcakes post.
These marshmallows would be awesome to have on hand when you need a quick treat option. We like to take them when we go camping with my kids’ preschool. Not because they’re great for roasting over the fire (they’re not! don’t even bother) but because when the store bought marshmallows come out it’s the closest thing I can offer them as a healthier replacement.
I’m not a purist and my kids have definitely gotten their hands on some crap marshmallows and probably will again but let’s take a moment to say WTF as we look over this little nugget of nasty shall we:
Holy GMO crap batman! The fact that the gelatin they use is from poorly raised animals is probably the least of our worries… Anywho, if you like marshmallows I think you’ll love this recipe. If you’re not up for making your own and have an organic brand to recommend with cleaner ingredients I’d love to hear from you in the comments below!
This paleo marshmallow recipe first appeared in my latest ebook, The Gelatin Secret, but I wanted to repost it here for those of you that need a yummy excuse to include more gelatin in your diet.
Cinnamon Covered Paleo Marshmallows (with chocolate dipped option)
- Immersion blender
- High speed mixer
- 3 Tbsp gelatin (where to buy gelatin)
- 1 cup of filtered water divided into ½ cups
- ½ cup honey (preferably raw) (where to buy raw honey)
- ½ cup maple syrup (grade B organic) (where to buy grade B maple syrup)
- 2 tsp. vanilla (where to buy vanilla)
- 2 tsp. arrowroot powder (where to buy arrowroot powder)
- 2 tsp. cinnamon (where to buy cinnamon)
- ¼ tsp sea salt (where to buy quality sea salt)
- Parchment paper
- Line an 8×8 baking dish with parchment paper and grease with a small amount of coconut oil.
- Sprinkle the cinnamon/arrowroot powder mix on the parchment paper and spread evenly.
- Warm ½ cup of water on low heat and combine with gelatin and mix well (I use an immersion blender for this).
- Pour the remaining ½ cup of water in small pot and combine with honey, maple syrup and salt.
- Heat on medium-high for approximately 10 minutes on your large burner.
- Once finished, immediately but SLOWLY combine the gelatin and honey mixture into a bowl with mixer on highest setting.
- Mix on high until color lightens and the mixture becomes light and fluffy (this may take up to 10 minutes).
- Pour mixture into prepared 8×8 baking dish and let cool in the fridge for 1 to 4 hours depending on how firm you want the marshmallows (less time = less firm).
- ⅓ cup soy-free, dairy-free chocolate chips (I use Enjoy Life)
- ¼ cup coconut oil (where to buy coconut oil)
- Combine in a small sauce pan and let cool.
- Dip firm marshmallows into chocolate, sprinkle some shredded coconut on top and place in the fridge for 30 minutes.