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Chocolate Covered Marshmallows

Sylvie McCracken
4 from 1 vote
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Servings 10


For the marshmallows


For the marshmallows

  • 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 ½ 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 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 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).

For the chocolate dip

  • 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!