Paleo Dessert Recipes:
Paleo No Bake Marshmallows
Marshmallows are known for being soft and sweet, and this recipe really hits the spot, offering the flavor and texture you know so well, and keeping this a fully paleo-friendly recipe. Grass-fed gelatin and arrowroot are used here to get the perfect consistency, while honey and maple syrup put the sweetness into the marshmallows. You will also need cinnamon and vanilla for aromatic flavors. The marshmallow mixture requires no baking; you just need to let it set on a tray, and then when the texture is just right and they are set, you can cut it into individual marshmallows.
Ingredients:
1 cup warm water
½ cup raw honey
½ cup organic maple syrup
3 tbsp grass fed gelatin
2 tsp pure vanilla extract
2 tsp cinnamon powder
2 tsp arrowroot powder
¼ tsp sea salt
Method:
Sprinkle a parchment paper lined baking sheet with the cinnamon and arrowroot powders. Be sure the powders are sprinkled evenly along the paper and set the sheet aside. In a mixing bowl, combine ½ cup of water and gelatin and set aside for 10 minutes. Using your food processor/blender pulse the remaining water, maple syrup, honey and salt. Once those ingredients are well blended, add the gelatin and water mix and pulse for an additional 8 to 10 minutes. Your mixture should have a light and airy texture. Then transfer the mixture onto the lined baking sheet and place in the refrigerator for 3 hours, or until firm. Slice into cubes and serve.
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Save Print Paleo Dessert Recipes: No Bake Marshmallows Author: CavemanDietBlog.com Prep time: 20 mins Total time: 20 mins Ingredients
- 1 cup water, warm
- ½ cup raw honey
- ½ cup organic maple syrup
- 3 tbsp grass fed gelatine
- 2 tsp pure vanilla extract
- 2 tsp cinnamon powder
- 2 tsp arrowroot powder
- ¼ tsp sea salt
- Line a baking sheet with parchment paper then evenly sprinkle with the cinnamon and arrowroot powders.
- Combine ½ cup of the water with the gelatin and set to one side for 10 minutes.
- Into a food processor, combine the remaining water with the honey, maple syrup and salt. Then add the gelatine pulse for 8-10 minutes, or until the mixture is light and airy.
- Using a spoon or spatula, transfer the mixture onto the lined baking dish and let set in the refrigerator for 2-3 hours, or until firm.
- Slice into cubes to serve.
