I love toasted marshmallows. Especially beside a campfire. But everytime I eat them, I feel pretty bad the next day so I was determined to make a healthy version of my favorite so that we all could enjoy this classic treat.

This recipe seems super simple but there are a few tricks you need to know first (I learned the hard way).

First, make sure the geletin is completely dissolved (no lumps or bumps).

Second, these are really sticky and set up quickly to make sure you have your pan prepared, sprayed with cooking oil, and read to go otherwise you will end up with lumpy not-so-pretty mallows.

Third, to keep them from sticking together, I tossed mine in a bit of arrowroot powder but you could also use powdered sugar if you want them a bit more sweet.

Healthy Paleo Marshmallows

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Course Dessert

Ingredients

3 tbs unflavored gelatin
6 tbs hot water
1/2 cup agave syrup
1/2 cup maple syrup
1 tsp vanilla bean paste
2 tbs arrowroot powder

Instructions

Prepare an 8×8 pan by lining with parchment and spraying well with avocado oil to keep it from sticking.
Dissolve gelatin in hot water until no lumps remain.
Boil both syrups in a saucepan until the candy thermometer reaches 230 to 250 degrees. Slowly pour the hot syrup into the gelatin while mixing with a mixer. Add vanilla. Mix on high for 10 minutes or until thick and shiny.
Immediately pour into your prepared pan and spread out until even on top. Let sit until hardened, maybe 5-10 minutes.
Once cool, cut into desired size squares and toss in arrowroot powder.