Marshmallows (naturally sweetened)
  • 1tsp olive oil
  • 2tbs arrowroot starch
  • 1cup water
  • 3tbs unflavored gelatin powder
  • 1cup raw honey
  • 1tsp vanilla extract
  • 1pinch sea salt
  1. Line 8 x 8 baking dish with parchment paper and grease with oil. Then spread 1 tbs arrowroot evenly over parchment paper.
  2. In bowl of electric mixer (or large bowl with handheld mixer), add 1/2 cup water and sprinkle gelatin over top. Allow gelatin to bloom (absorb water) for 10 minutes.
  3. In saucepan, combine remaining water, honey, vanilla and salt. On medium to high heat, heat up mixture and boil for 15 minutes or until candy thermometer reads 240 degrees Fahrenheit. Then remove from heat.
  4. Turn mixer on low and while it is running, slowly pour hot liquid down inside wall of bowl and then increase speed of mixer to medium/high and beat for 8-10 minutes until mixture turns from brown to white and triples in volume.
  5. Using spatula, pour marshmallow creme into parchment paper lined baking dish and smooth it out.
  6. Allow creme to cool and set over 6 hours at room temperature.
  7. When marshmallows are set, sprinkle/spread remaining arrowroot over top. Then, using greased knife, cut marshmallows into desired size. If they are still sticky, toss them another 1 tbs of arrowroot starch.
  8. Serve immediately or store in airtight container for up to 2 weeks. Enjoy!
Recipe Notes

There are many similar recipes that can be found online in various paleo blogs. My favorite version which is very similar to this one is in Danielle Walker’s Celebrations book which is a fantastic and very fun cookbook!!!

To make mini-marshmallows for hot chocolate and other delicious treats, you can sprinkle some arrowroot on a cutting board and slice the marshmallows into smaller chunks of desired size, while sprinkling more arrowroot on the sticky cut surfaces as needed. These are perfect paired with my hot chocolate recipe!