Soft, bouncy marshmallow centres dipped in dreamy homemade chocolate – totally refined sugar-free and gut-friendly!

Marshmallow Layer

Ingredients:

• 1 cup water
• 8 tablespoons grass-fed gelatin
• 4 tablespoons raw honey

Instructions:

Stovetop Method:

Add all marshmallow ingredients to a small saucepan.

Gently heat to around 40–50°C (just warm enough for everything to combine and for the gelatin to fully dissolve).

Transfer to a high-powered blender and blend on high for 6 minutes, until thick, white and fluffy.

Thermomix Method:

Add all marshmallow ingredients to the bowl.

Blend for 5 minutes / Speed 6 / 40 degrees (until thick and fluffy).

Pour the fluffy mixture into silicone moulds or a baking paper-lined tray.

Freeze for 30 minutes (the colder they are, the better the chocolate will set!)

Chocolate Coating

Ingredients:

• 1/4 cup cacao butter
• 1 tablespoon raw honey
• 3 tablespoons Dutch cocoa powder

Instructions:

Gently melt the cacao butter in a saucepan over low heat until liquid.

Remove from heat and whisk in the honey and cocoa powder until smooth.

To assemble:

If using silicone moulds:

Once marshmallows are set, insert a toothpick into each piece and dip into the chocolate.

Remove toothpick carefully and place on a baking paper-lined tray and refrigerate to set.

If using a tray:

Slice marshmallow slab into squares.

Spoon or pour the chocolate over the top.

Store in the fridge until the chocolate is firm.

Storage:

Keep in the fridge in a sealed container. Can also be stored in the freezer for a chewy frozen treat!