Vanilla marshmallow covered with chocolate and sprinkled with coconut...it's hard to believe that these tasty treats are made from such nutritious ingredients!
Add the gelatin to a glass and cover with 1/4 cup of water. Set aside.
Pour the rest of the water into a pot over a medium-high heat, bring to a gentle boil and then remove from the heat. Set aside for one minute.
Pour the gelatin mixture into the water and stir through. Return the pan to a low heat and stir until the gelatin has fully dissolved. Stir in the maple syrup and vanilla. Let cool for a couple of minutes.
Pour the mixture into a processor and blend for approximately 10 minutes until the mixture is thick. If the mixture isn't thick, you may find that it will separate while setting.
Transfer the mixture into flexible moulds (if you're using a muffin tray, make sure it is lined with baking paper)
Place in the fridge to set for approximately an hour.
In a saucepan, melt the coconut oil over a low heat.
Add the cacao buttons and maple syrup and stir constantly until completely melted. Set aside to cool completely.
Remove the marshmallow from the moulds and place on a wire rack (over a sink or baking paper to avoid mess).
Pour the chocolate over the marshmallows and sprinkle with desiccated coconut.
Place back in the refrigerator for at least 15 minutes until the chocolate has set.
Store in the refrigerator.
[cooked-sharing]
Ingredients
Directions
Add the gelatin to a glass and cover with 1/4 cup of water. Set aside.
Pour the rest of the water into a pot over a medium-high heat, bring to a gentle boil and then remove from the heat. Set aside for one minute.
Pour the gelatin mixture into the water and stir through. Return the pan to a low heat and stir until the gelatin has fully dissolved. Stir in the maple syrup and vanilla. Let cool for a couple of minutes.
Pour the mixture into a processor and blend for approximately 10 minutes until the mixture is thick. If the mixture isn't thick, you may find that it will separate while setting.
Transfer the mixture into flexible moulds (if you're using a muffin tray, make sure it is lined with baking paper)
Place in the fridge to set for approximately an hour.
In a saucepan, melt the coconut oil over a low heat.
Add the cacao buttons and maple syrup and stir constantly until completely melted. Set aside to cool completely.
Remove the marshmallow from the moulds and place on a wire rack (over a sink or baking paper to avoid mess).
Pour the chocolate over the marshmallows and sprinkle with desiccated coconut.
Place back in the refrigerator for at least 15 minutes until the chocolate has set.
Store in the refrigerator.
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