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Prep Time:

3 1/2 hours

Cook Time:





1/3 cup cold water

2 tbsp gelatin

2/3-3/4 cup organic maple syrup or honey

1 tsp vanilla extract

¼ unrefined sea salt

Arrowroot, shredded coconut or cinnamon


Place cold water in small saucepan and sprinkle gelatin over water to soften.

Once gelatin is softened, gently heat mixture to a light simmer until gelatin is totally dissolved.

In a large stand mixer bowl with a whisk attachment, mix maple syrup, vanilla extract, and salt.

Turn the stand mixer on low and slowly pour the hot gelatin mixture into the bowl with maple syrup blend. Turn the mixer on high. I like to drape a kitchen towel over the top of the mixture to minimize splatter.

Whip on medium- high speed for 5-10 min or until mixture can hold a soft peak and double in size.

With a wet spatula pour into a greased coconut oil works great) and parchment- lined 9x9 glass backing dish. Grease the paper smooth the flat on top.

Let marshmallows sit for 2-3 hours to set up. Cut squares and roll in arrowroot to reduce sticking. Or roll in shredded coconut or cinnamon. Store in airtight container.

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