This recipe was developed by one of our loyal customers, Anika Boxall. Anika creates some amazing mum & toddler-friendly healthy recipes on her Instagram account @nourishedbyanika.
Store-bought marshmallows often contain colours, artificial flavours, and multiple refined sugars. These still have a little sweetness, but thanks to our Immune Protein they also deliver added vitamins and minerals. You can also adjust the sugar level to your child’s taste.
Perfect for lunchboxes, after-school treats, or a fun weekend kitchen project with the kids.
🛒 Ingredients
- 1 cup water
- 3 tbsp gelatin powder
- ½ cup coconut sugar
- 2 tbsp Kid’s Immune Protein (cacao)
For coating (optional)
- 2 tbsp arrowroot flour (or Tapioca Flour)
- 1 tbsp raw cacao powder
👩🍳 Method
- Heat: In a saucepan over very low heat, combine gelatin, water and coconut sugar. Stir until sugar has dissolved, then remove from heat.
- Whip: Add Kid’s Immune Protein. Beat with electric beaters for about 6 minutes, until thick and fluffy. Allow mixture to cool slightly.
- Set: Pour mixture into a lined tray and refrigerate until firm.
- Coat (optional): Mix arrowroot and cacao in a small bowl. Once marshmallows are firm, slice into squares and gently toss in coating.
- Store: Keep in the fridge in an airtight container until ready to enjoy (up to 7 days).
⚡ Thermomix Method
- Insert butterfly whisk into mixing bowl. Add water, gelatin, coconut sugar and Immune Protein (leave out coating ingredients).
- Cook for 12 minutes / 100°C / speed 1 with the steaming basket placed on top of the lid.
- Allow mixture to cool slightly, then beat for 6 minutes / speed 4 until thick and fluffy.
- Pour mixture into a lined tray and refrigerate until set. Slice and (optional) toss in coating mixture.
- Store airtight in fridge for up to 7 days.
Tips: Adjust sweetness by reducing or increasing coconut sugar. For a festive twist, add a dash of vanilla or sprinkle shredded coconut before setting.
Made these? Tag us — we love seeing your creations!