Marshmallow Easter Eggs (Paleo & AIP)

Jump To Recipe // April 3, 2019 // 6 Comments »

These marshmallow Easter eggs are a real food version of classic Easter candy. They’re fun to make at home, nut free, paleo, and AIP compliant.

There’s always a natural lull with treats between Valentine’s day and Easter. We’re all just trying to get through the winter, and that usually means lots of soups, and maybe some comfort foods, but we’re not necessarily diving into the candy aisle at the drug store quite as often. I know all about diving into the candy aisle at Walgreens… it was my favorite pastime in my teens, and Easter was one of my favorite times to do it. Cadbury eggs, chocolate bunnies, Reese’s peanut butter eggs, and marshmallow eggs!

We all get nostalgic around the holidays, so I wanted to recreate a classic that’s fun to make, and even more fun to eat… marshmallow eggs! They’re made with homemade marshmallows, a chocolate coating, and you can get as creative as you want to decorate them as a fun craft.

These marshmallows are made without any cornstarch or weird ingredients. This treat is nut free, paleo, and AIP friendly.

How to make the Marshmallow Easter Egg Recipe

Make the marshmallow: Pour 1/2 cup of water into a small bowl and sprinkle the gelatin over top. Stir gently to ensure the gelatin is combined. Set aside. Using a medium-sized pot slowly heat the honey combined with the other 1/2 cup of water. Slowly bring the temperature to 235-240 F degrees on low heat. Remove from heat immediately once the mixture comes to temperature. Slowly add in the honey mixture into gelatin mixture as you whisking with either with an electric hand mixer or in a stand mixer. Continue whisking for 10-12 minutes. The marshmallow mixture should be lukewarm, thick, and marshmallow peaks should start to form.Pour the mixture into the prepared pan and place in the fridge to harden for at least 4 hours.Use a cookie cutter coated with arrowroot slice marshmallows. Store in the fridge.

Coat with chocolate: Use a double boiler method to melt the chocolate with the coconut oil until fully liquid. Use a fork to dip the marshmallows one by one into the chocolate until fully coated. Place on parchment paper and chill in the fridge. Prepare the colored coating by combining the coconut butter with the coloring of your choice. Drizzle the coconut butter over the hardened chocolate marshmallows. Return to the fridge to harden.

The Ingredient’s & Tools You’ll Need for the Marshmallow Easter Eggs

Honey, water, gelatin, and arrowroot starch

This is seriously all you need to make marshmallows! Well, the arrowroot starch is only to make things easier to cut so even that isn’t super necessary. All you need is minimal ingredients, like Gelatin (which is different than collagen) and honey.

To make marshmallows, you need a full cup of honey. You can’t scale back the amount in the recipe, but you can moderate your sugar intake by choosing to use fewer marshmallows.

Though gelatin and collagen are made from the same source and have similar benefits, they cannot be swapped for each other. The marshmallows need gelatin for a jiggly texture.

Dairy-free chocolate chips (or AIP swap)

You can use dairy and soy free chocolate chips, or you can use my recipe for Hannukah Gelt and just use a different mold and chop it into carob chunks!

Coconut butter & natural coloring

This is an optional step if you’d like to decorate your eggs. They taste just as yummy by themselves!

Cookie cutters

You can use cookie cutters shaped like anything you’d like! I used both eggs and bunnies. The eggs are easier to coat, but you can get creative as you want to make it fun.

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If you try this recipe out, be sure to leave a comment with a star rating to let me know how it turns out! Your feedback is so helpful to me and other Unbound Wellness readers!