Sorry, looks like we don't have enough of this product.
Your cart is currently empty.
Laura Saunders
12 large, or 24 small
10 minutes
90 minutes
Dessert
These gut-healing marshmallows are made with Chief Creamy Vanilla Collagen Protein for a delicious way to deliver collagen peptides to help support your gut, joints, and skin. Grass-fed gelatin provides key amino acids to support and repair the gut lining, while raw local honey adds natural sweetness along with antimicrobial and immune-supporting benefits.
Enjoy them on theirown, or level up your evening ritual by pairing them with a Chief Dark Choc Collagen Hot Chocolate. Together, they make a delicious after-dinner treat to support gut health,immunity and recovery — without compromising on taste. Bonus - they toast beautifully and melt seamlessly into hot chocolate—just like the classic kind.
¼ cup grass-fed gelatin
½ cup filtered water
Tapioca starch or gluten-free flour for dusting pan
4 heaped tbsp Chief Creamy Vanilla Collagen Protein [optional but delicious], sub for tsp of vanilla extract
½ cup water
¾ cup local raw honey
Pour ½ cup water into a medium bowl. Sprinkle gelatin evenly over the top of the water, stir together briefly and then leave to bloom.
Line a slice tin or medium sized baking dish with baking paper and dust with a fine layer of tapioca starch. Set aside.
Transfer the bloomed gelatin to a large mixing bowl and have electric beaters and a spatula out and ready to use.
Add honey and water to a saucepan, whisk to combine. Place saucepan onto a high heat and bring to a boil for 7 minutes. Now take off the heat immediately.
With electric beaters in one hand, slowly pour honey syrup into the bloomed gelatin while beating to combine. Beat for 8 minutes, slowly increasing the speed. Add Creamy Vanilla Collagen Protein now while still beating.
Once the mixture is white and fluffy, pour into the pre-prepared baking tin or dish straight away - it is important to work quickly here as the marshmallow will begin to set. Place the marshmallow into the fridge for 1 and a half hours to set.
Once the marshmallow is set, remove from the fridge and use a sharp knife, dusted in tapioca starch, to cut into cubes. Dust each cube in tapioca starch and store in an airtight container, between layers of baking paper to prevent sticking.
Store in an airtight container in the fridge for up to 5 days.
Enjoy in hot chocolate or toast it up for s’mores!
4 comments
hi there can you use the chocolate flavour instead?
Hey, I think there’s some missing instructions between step 5 and 6. Someone forgot to proofread haha woops!
———
Chief Nutrition replied:
Hi Justine,
Good catch, this is all fixed now. We can’t wait to hear what you think!
Thank you!
Looks great! I haven’t seen protein powder being added to marshmallows before so I think its a great twist to try.
Is there a step meant to be there between #5 and 6 showing when you stop beating and need to put it into the tray, and perhaps an idea on how long to let it set, etc?
Could dust with Protein powder instead of flour if any kind…will try.. cut the carbs out. Cheers