Hot Cocoa and Marshmallows

These homemade paleo marshmallows are made with maple syrup and honey. The marshmallows pair fantastic with my hot cocoa recipe.

This recipe is with main ingredient
How to make paleo marshmallows


Dessi has been making homemade paleo marshmallows on stories recently, so i wanted to share the recipe. The marshmallows are made with maple syrup, honey, and grass-fed gelatin.

How To Make Paleo Marshmallows

To make paleo marshmallows you will need to swap corn syrup and sugar for maple syrup and honey.

Dessi used 100% grass-fed gelatin powder for this recipe. The brand is called Great Lakes, you can buy on amazon.

Start off by blooming the gelatin with water in the bowl of a stand mixer. Meanwhile, heat the maple syrup, honey and water until it reaches 240F. You will need a candy thermometer for this.

Add the hot syrup mixture to the geltain with the mixer on low then kick it up to high for 5 minutes. Splash in some vanilla extract and beat another minute.

At the point you made marshmallow fluff, which is great for rice krispies. Spread the fluff on a prepared sheet tray and let sit for 4 hours.

Cut marshmallows and enjoy! Story leftover marshmallows in zip-top bag.


Hot Cocoa Mix & Marshmallows

Total Time: 5 minutes
Servings: 10 servings
Author: Bobby Parrish


  • 2 tablespoons unsweetened cocoa powder
  • 1.5 tablespoons coconut sugar
  • 1.5 tablespoons coconut milk powder
  • 1/3 teaspoons ground cinnamon
  • 1 pinch unrefined salt
  • 1 cup milk of choice

For the marshmallows:

  • 2.5 tablespoons gelatin(I use grass-fed from Great Lakes)
  • 1 cup water
  • 3/4 cup maple syrup
  • 1/2 cup runny honey
  • 2 teaspoons vanilla extract
  • Salt
  • 1/2 cup tapioca or arrowroot starch


  1. For the hot cocoa, combine all ingredients, except the milk, and stir well. Warm 1 cup of milk and mix in the hot cocoa until well combined. Enjoy.

  2. For the marshmallows:
  3. Using a stand mixer, add the gelatin to the bowl along with 1/2 cup water. Stir and let rest so gelatin can bloom

  4. In a medium size pot, add 1/2 cup water, maple syrup, honey, pinch of salt and place over medium-high heat. Using a candy thermometer, cook until the temperature of the mixture reaches 240F.

  5. With the mixer on low speed and the whisk attachment on, carefully and slowly add the hot syrup mixture. Turn the mixer to high and let it go for 5 minutes. For the last 30 seconds add the vanilla extract. You will know it’s ready when the mixture is very thick and holds its form well.

  6. Line a quarter sheet tray with parchment paper or use a vessel that is on the wider side. Dust tapioca starch all over the bottom of the pan and transfer the marshmallow fluff and spread out evenly. Dust more starch over the top and let sit at room temperature for 4 hours.

  7. Cut marshmallows and enjoy. Store leftovers in zip-top bag in fridge or room temperature.

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