This simple, 3-ingredient recipe is a fantastic way to satisfy a chocolate craving while getting the benefits of grass-fed gelatin. Here is the full breakdown, including nutritional info and professional tips to ensure they turn out perfectly fluffy.
Ingredients
- 1 cup Water (filtered is best)
- 3 tbsp Grass-fed Gelatin (unflavored)
- 1/4 cup Raw Cacao Powder (plus extra for dusting)
- Optional: 1–2 tbsp Maple Syrup or Honey (if you prefer a touch of sweetness)
- Optional: A pinch of Sea Salt (to enhance the chocolate flavor)
Instructions
- Boil: Bring 1 cup of water to a boil.
- Combine: In a heat-safe high-speed blender, add the cacao powder and gelatin.
- Blend: Carefully pour the boiling water into the blender. Start on a low speed and quickly increase to high. Blend for 2–3 minutes until the mixture is very thick and frothy. This aeration is what creates the “marshmallow” texture.
- Set: Pour the mixture into an 8×8 glass baking dish. You don’t need to grease it, but you can line it with parchment paper for easier removal.
- Refrigerate: Place in the fridge for at least 3–4 hours (or until firm to the touch).
- Slice & Coat: Once set, slice into squares. Toss the squares in a bowl with extra cacao powder to prevent sticking and add a rich finish.
Nutrition Facts (Per Serving)
Serving Size: 1 square (Recipe makes approx. 16 squares)
| Nutrient | Amount |
|---|---|
| Calories | 15–20 kcal |
| Protein | 3g |
| Total Fat | 0.5g |
| Carbohydrates | 1g |
| Sugar | 0g |
| Fiber | 1g |
Pro Tips for the Best Results
- The “Bloom” Trick: If you find your marshmallows aren’t fluffy enough, try “blooming” the gelatin first. Mix the gelatin with 1/4 cup of room temperature water and let it sit for 5 minutes until it’s like applesauce, then add the remaining 3/4 cup of boiling water and blend.
- Texture Control: For a denser, fudgier texture, blend for only 30 seconds. For a true marshmallow fluff, blend for the full 3 minutes.
- Flavor Variations: * Peppermint: Add a drop of peppermint extract for a “Thin Mint” vibe.
- Mocha: Replace the water with hot brewed coffee.
- Storage: These are best kept in an airtight container in the refrigerator for up to 5–7 days. They may soften if left at room temperature for too long.
