Chocolate Covered Marshmallows
If you have about 2 hours and 30 minutes to spend in the kitchen, Chocolate Covered Marshmallows might be an amazing gluten free and dairy free recipe to try. This recipe makes 10 servings with 167 calories, 4g of protein, and 6g of fat each. For 95 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. 153 people were impressed by this recipe. It is brought to you by Civilized Caveman Cooking. It works well as an inexpensive side dish. A mixture of sea salt, raw honey, gelatin, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 26%. This score is rather bad. Chocolate-Covered Berry Marshmallows, Chocolate Covered Coconut Marshmallows, and Chocolate Covered Marshmallows & More Valentine’s Treats are very similar to this recipe.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 120 minutes
Ingredients:
2 teaspoons arrowroot powder
2 teaspoons cinnamon
¼ cup coconut oil
1/3 cup soy-free, dairy-free chocolate chips
3 tablespoons grass fed gelatin
½ cup maple syrup (preferably grade B organic)
½ cup honey (preferably raw)
¼ teaspoon sea salt
2 teaspoons vanilla
1 cup of filtered water divided into ½ cups
Equipment:
immersion blender
baking paper
baking pan
whisk
pot
blender
bowl
sauce pan
Cooking instruction summary:
Line an 8x8 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 cup of water on low heat and combine with gelatin and mix well (I use an immersion blender for this but you can use a whisk with a hefty dose of patience too).Pour the remaining 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 8x8 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).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.Enjoy!
Step by step:
1. Line an 8x8 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 cup of water on low heat and combine with gelatin and mix well (I use an immersion blender for this but you can use a whisk with a hefty dose of patience too).
2. Pour the remaining cup of water in small pot and combine with honey, maple syrup and salt.
3. 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.
4. Mix on high until color lightens and the mixture becomes light and fluffy (this may take up to 10 minutes).
5. Pour mixture into prepared 8x8 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).
6. 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.Enjoy!
Nutrition Information:
covered percent of daily need
