About the Recipe
When you want a nourishing snack that’s fun to eat, or a protein-rich alternative to sugary processed marshmallows.
Ingredients
½ cup water, divided
½ cup raw honey (see notes)
2 tablespoons grass-fed gelatin
1½ tablespoons collagen peptides
Pinch sea salt
1–2 teaspoons vanilla
Optional: a small drizzle of raw honey at the end for enzyme benefits
Preparation
Pour ¼ cup water into a stand mixer bowl and sprinkle gelatin evenly. Bloom 5–10 minutes.
In a small saucepan, combine ¼ cup water, honey, and salt. Heat gently to 205°F.
With the mixer on low, slowly stream hot honey mixture into bloomed gelatin.
Increase mixer speed to high and whip 6–7 minutes until thick, glossy, and ribboning.
Add collagen peptides and vanilla in the last 30 seconds. Optionally drizzle in a little raw honey now.
Immediately pour into a parchment-lined pan.
Let set uncovered at room temperature 6 hours or overnight.
Slice into squares and optionally dust with arrowroot or powdered coconut sugar to prevent sticking.
Primary Symptoms
Supports gut lining, provides gentle protein, satisfying snack alternative
Notes and Variations
Heating honey is necessary for structure; raw honey loses most enzymatic benefits during cooking.
Drizzling raw honey at the end preserves some enzyme activity without affecting texture.
For a firmer marshmallow, increase gelatin by ½ tablespoon.
Flavor is neutral enough for kids and adults to use in Rice Krispies treats or other desserts.