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.
Prep Time 30 minutesmins
Cook Time 15 minutesmins
Author Michelle
Ingredients
For the marshmallows
1cupwaterdivided
3tbspgelatin
1cuphoney
2-3tbsparrowroot starch
For the coating
2tbspcoconut oil
½cupdairy-free chocolate chipssub carob for AIP
3tbspcoconut buttermelted
1-2tspnatural coloringmatcha powder for green, turmeric for yellow, or beetroot powder for purple
Instructions
For the marshmallow
Prepare a large casserole dish pan by lining with parchment paper and coating with arrowroot starch.
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 an egg-shaped (or bunny, carrot, etc.) cookie cutter coated with arrowroot slice marshmallows. Store in the fridge.
For the coating
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.
Serve chilled and enjoy!
Notes
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