15 PREP
COOK
TOTAL PREP
40 SERVES TOTAL COOK
SERVES
These have become an obsession in our house, so easy to make and taste delicious. It’s great if you can find a good quality grass-fed gelatin so you get lots of gut-friendly goodness while enjoying a yummy treat at the same time. *Only 4g Net Carbs per serve compared with average 17g Carbs for standard version
Ingredients
400ml water 100g natvia sweetener (or similar granulated sweetener) 60g gelatin powder (grass-fed organic if possible) 2 tsp vanilla essence Optional: 1-2 tlbsp collagen powder, protein powder or MCT powder 150 - 200g dark chocolate (min. 70% cocoa), melted 1½ Tbsp coconut oil 1½ cups dessicated coconut
Method
Line a baking dish or slice tray (approx. 26cm x 16cm) with plastic wrap. 1. Place 200ml of water and sweetener in a small saucepan and stir over medium heat until dissolved. 2. Place remaining 200ml water in a cup and stir through gelatin to bloom. 3. Add bloomed gelatin to saucepan and keep stirring with a spatula or whisk until dissolved (should be just before boiling point). 4. Pour hot mixture into a mixmaster and blend on high speed until mixture becomes white, thickened and glossy. Use whisk attachment if possible for a fast result otherwise normal beaters will work, just takes a few minutes longer to thicken. 5. Fold through vanilla and optional extras eg. collagen powder, MCT powder. 6. Pour mixture into lined baking tray and place in fridge for 10 minutes until firm. Remove and slice into squares. 7. Melt chocolate by breaking into pieces and placing in microwave safe bowl on high with coconut oil for 1 minute. Remove and stir. If not fully melted, microwave further 30 secs at a time if needed. 8. Allow chocolate mixture to cool slightly then use two forks to coat marshmallow squares in melted mix before rolling in dessicated coconut. 9. Place on tray lined with baking paper to set then store in airtight container in fridge up to 7 days.
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