These homemade Paleo-friendly marshmallows are the ideal combination of chocolate and gingerbread flavors. They're a delightful treat for the holidays or anytime you want to indulge in something sweet without feeling guilty.
Ingredients: 1/2 cup honey. 1/2 cup water. 3 tablespoons gelatin. 2 teaspoons ground ginger. 1 teaspoon ground cinnamon. 1/2 teaspoon ground cloves. 1/4 teaspoon ground nutmeg. 1/4 cup unsweetened cocoa powder. 1/4 cup coconut oil. 1/4 cup unsweetened chocolate chips. 1/4 teaspoon vanilla extract. Pinch of salt. Optional: shredded coconut for coating.
Instructions: Honey and water should be combined in a mixing bowl. After adding the gelatin, cover the mixture and let it bloom for five minutes. Gently heat unsweetened chocolate chips and coconut oil in a small saucepan until the chocolate chips are melted and smooth. Incorporate the liquefied chocolate blend into the gelatin mixture that has bloomed, and mix thoroughly. Add unsweetened cocoa powder, vanilla extract, ground nutmeg, ground ginger, ground cloves, ground cinnamon, and a dash of salt. Stir until all ingredients are well combined. Transfer the blend into a square pan coated with oil and backed with parchment paper. Refine the surface using a spatula. Chill for a minimum of two hours or until solidified. After setting, use cookie cutters to cut the marshmallows into festive shapes or slice them into squares. To add taste and texture, you can optionally roll the marshmallows in shredded coconut. These mouthwatering Chocolate Gingerbread Marshmallows are ready to be served.
Prep Time: 20 minutes
Cook Time: 2 minutes
Writing Roze
