Special Diet - Created Date : 27.9.2019

Healthy Chocolate Peppermint Marshmallows

Healthy Chocolate Peppermint Marshmallows

Healthy Chocolate Peppermint Marshmallows

Healthy Chocolate Peppermint Marshmallows are so festive and special for the holidays! These real food, naturally sweetened marshmallows are easy to make, a fun treat to snack on, delicious in hot chocolate, and perfect as a homemade holiday gift!

When I was a little girl, my grandma always made me hot chocolate with marshmallows every morning when I was visiting her. I hold that special memory very close to my heart.

My love for this delicious pair never faded, but I did make the change to healthier versions.

When I became a mom I started making my own homemade marshmallows. It became a tradition for the holiday season.

My girls and I ALWAYS make several different holiday cookies (just like I did with my grandma and my mom every year) and several different varieties of marshmallows (some for us to eat, some for Santa, and some to give away as gifts).

Faces always light up with a smile every time they see a little package full of homemade marshmallows.

Marshmallows are nostalgic, everyone tends to have a fond memory of them.

These healthy chocolate peppermint marshmallows are extra special because they’re a delicious seasonal flavor and they’re dipped in chocolate! How fun is that? Fluffy marshmallows + chocolate! Yes please!

My girls and I like to wrap them up in some unbleached parchment paper, tie a pretty ribbon or some twine around it, and make a little label or card. Other times we’ll stick parchment paper wrapped marshmallows in a pint mason jar and tie a bow around it. It’s such a fun gift to give to family, friends and neighbors.

Real food chocolate dipped peppermint marshmallows are easy to make and nourishing too!

Yes I said nourishing! When you use quality, grass-fed gelatin, with natural sweeteners, then you turn this treat into a healthier dessert.

Store-bought, mainstream marshmallows – the kind that most of us grew up with, are made with really poor quality gelatin which has no nourishing value. They’re also packed with unhealthy ingredients like corn syrup and blue food dye. No thanks! That is not something I am comfortable serving to my family.

If you’re new to HEALTHY, nourishing grass-fed gelatin, it’s basically cooked collagen and made up of collagen protein, just in slightly different form. The biggest difference between collagen and gelatin is that gelatin will gel or thicken when cooled. Perfect Bovine Gelatin allows you to easily get the nutrients of collagen via an all natural, Brazilian pasture raised and grass-fed source (source).

Grass-fed gelatin is known for helping improve skin, gut-function, restore and build muscle, support joint health and so much more.

I only recommend using quality grass-fed gelatin. Knowing the source and where the gelatin comes from is very important to me.

I can’t say enough good things about Perfect Supplements. They truly care about the quality of their natural supplements and products. Perfect Supplements Bovine Gelatin is 100% pesticide and hormone free, non-GMO, lab tested with proof of purity, and high protein {98%}.

Quality is always my first priority, but Perfect Supplements also just happens to have an awesome price point. Compared to other brands, their cost per gram of gelatin is very reasonable and the best that I have found.

BONUS: I want to share my Recipes to Nourish Perfect Supplements 10% OFF coupon code with you! Just follow the link here and enter NOURISH10 at checkout for 10% off your entire order.

Healthy Chocolate Peppermint Marshmallows

Healthy Chocolate Peppermint Marshmallows

Yield: 25 marshmallows

Prep Time: 30 minutes

Cook Time: 8 minutes

Inactive Time: 8 hours

Total Time: 8 hours38 minutes

Healthy Chocolate Peppermint Marshmallows are so festive and special for the holidays! These real food, naturally sweetened marshmallows are easy to make, a fun treat to snack on, delicious in hot chocolate, and perfect as a homemade holiday gift!

For Chocolate Dipping


For the Marshmallows

Line an 8x8 pan with unbleached parchment paper in both directions (so you can easily lift up the marshmallows when they are set). Set aside.

Assemble your standing mixer with the mixing bowl and whisk attachment (if using a handheld mixer, get it ready with a large mixing bowl). Add 1/2 cup filtered water to the mixing bowl, then sprinkle the gelatin over the water. Let this sit as you make the honey mixture.

In a medium-size saucepan (with high edges) add 1/2 cup filtered water, honey and sea salt. Bring the mixture to a boil over medium high heat (if using a candy thermometer, place in the honey mixture). Stir constantly as the mixture will start to bubble and get foamy the hotter it gets - stirring keeps it from overflowing. Simmer until it reaches 240 degrees (if you don't have a candy thermometer, this will take about 8 minutes). Remove from the heat and add the vanilla and peppermint extract (if using peppermint essential oil, add it in step 4).

With the mixer on low, SLOWLY and carefully drizzle the hot honey mixture in a thin continuous stream down the side of the bowl. This should take about 1 minute, that gives you an idea of how slow you need to pour it. ***Remember the honey mixture is extremely hot, so use caution.*** Add the peppermint essential oil now if you're using it.

Turn the mixer to high and continue whipping until the mixture becomes thick, glossy and has increased in volume, about 15 minutes.

Turn off the mixer and transfer the marshmallow fluff to the lined pan. Use a spatula to evenly distribute and smooth the top.

Let the marshmallows sit at room temperature to set for at least 8 hours, best overnight.

When the marshmallows are set, if using, dust half of the arrowroot powder or powdered maple sugar over the top of the marshmallow. Remove the large marshmallow by lifting the parchment paper flaps and setting on a flat surface or large cutting board (the marshmallow should still be on the parchment paper). Carefully remove the parchment paper from the sides of the marshmallow (it should release easily, just do it slowly). At this point, if you're using it, you can dust the remaining arrowroot powder or powdered maple sugar over the other side of the large marshmallow, then flip back over. Use a large chef's knife to cut the marshmallows into desired size. *** See NOTES below for cutting ideas. ***

Dipping the Marshmallows in Chocolate

Line a baking sheet with unbleached parchment paper. Set aside.

Place the chocolate and coconut oil in a double boiler over medium-low heat, stirring until the chocolate is melted and glossy. [If you don't have a double boiler, you can use a heat-safe glass bowl over a small saucepan. Add about 1/2 and inch of water to the saucepan and place the bowl on top of the pan.] Remove from the heat and allow to cool for about 5 minutes, or until chocolate is still thin an glossy, but not too hot to melt the marshmallows.

Individually dip each marshmallow halfway into the chocolate, then lift it out and gently shake to allow the excess chocolate to drip off. [If you prefer, you can drizzle the chocolate over the marshmallows instead of dipping.]

Place the chocolate dipped marshmallows on the parchment paper lined baking sheet and allow the marshmallows to rest until the chocolate is fully set. If the chocolate was too hot and started to melt the marshmallows, then pop the whole tray into the freezer or refrigerator for a few minutes to help the chocolate firm up fast.

Serve immediately or store in an airtight container for up to 3 days (best on days 1 and 2).

Yield: Makes about 25 (1-inch) marshmallows. I cut the the rustic edges off first and cut those strips into mini marshmallows, making about 30-40 mini marshmallows. You could also cut the marshmallows into 9 or 12 big squares if you prefer larger squares.

Optional: Lightly sprinkle flaked sea salt or finely crushed up organic candy canes(these are gluten free and vegan, they are not Paleo, they do have organic cane sugar) over the wet chocolate.

Nutrition Information:

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.


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Emily, I didn’t remember your other marshmallow recipes to be egg-free. Are they all? That seems amazing!! I can’t wait to make these for my little egg-free guy. He will be SOOOO excited. Plus, they’re beautiful. Love that chocolate dip!

For some reason my four year old has recently been asking about marshmallows, which I don’t think he’s even had before. And, I keep “forgetting” to find some for him at the store. This recipe might just make his year!

Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"

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