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Paleo Peeps: Raspberry and Toasted Coconut Lemon Marshmallows Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 47 reviews
  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 4 hours 40 minutes (including drying time)
  • Yield: Approximately 36 marshmallow bunnies or 48 cubes
  • Category: Dessert
  • Method: Stovetop
  • Cuisine: American
  • Diet: Paleo

Description

These Paleo Peeps are delightful homemade marshmallows made with natural ingredients, available in two unique flavors: Raspberry and Toasted Coconut Lemon. Perfect for those following a paleo diet, these fluffy treats are naturally sweetened with honey, packed with real fruit powders, and lightly coated with arrowroot or toasted coconut. They are shaped into charming marshmallow bunnies and decorated optionally with dark chocolate faces, offering a fun and paleo-friendly alternative to traditional marshmallows.

Ingredients

Raspberry Paleo Marshmallows

  • 1 cup honey
  • ½ cup + ¼ cup water, divided
  • ¼ teaspoon salt
  • 2 .25-ounce packets gelatin (about 0.5 oz total)
  • 1 teaspoon vanilla extract
  • 1 ¼ ounces freeze-dried raspberries
  • 2 tablespoons arrowroot powder, plus extra for preparing pan and coating
  • 1 tablespoon dark chocolate chips (optional, for faces)

Toasted Coconut Lemon Paleo Marshmallows

  • 1 cup honey
  • 6 tablespoons + ¼ cup water, divided
  • ¼ teaspoon salt
  • 3 tablespoons lemon juice, divided
  • 2 .25-ounce packets gelatin (about 0.5 oz total)
  • 2 teaspoons vanilla extract
  • ¼ teaspoon turmeric
  • ½ teaspoon lemon zest, grated
  • ¼ cup unsweetened shredded coconut, lightly toasted in a skillet
  • 1 tablespoon arrowroot powder, plus extra for preparing pan and coating
  • 1 tablespoon dark chocolate chips (optional, for faces)

Instructions

  1. Prepare Raspberry Powder: Place freeze-dried raspberries in a blender or food processor and blitz until they become a fine powder. Separate 2 ½ tablespoons of this powder and set both aside for use in the marshmallow mixture and coating.
  2. Prepare Pan: Grease an 8×8″ baking pan with coconut oil. Rub a piece of parchment paper with coconut oil, press it evenly into the pan, then sprinkle arrowroot powder lightly on top and shake to coat the surface.
  3. Bloom Gelatin: Sprinkle gelatin packets over ¼ cup water in a small bowl, stir to combine, and let it sit to bloom.
  4. Make Honey Syrup: In a medium saucepan with high sides, combine honey, water (½ cup for raspberry or 6 tablespoons for lemon), and salt. Heat over medium, whisking to combine, then bring to a gentle boil. Continue boiling gently for 10 minutes or until the temperature reaches 240ºF on a candy thermometer. Remove from heat.
  5. Mix Gelatin and Flavorings: Stir the bloomed gelatin mixture into the hot honey syrup until fully dissolved. Let cool 2-3 minutes, then stir in vanilla extract (and turmeric for lemon version).
  6. Whip the Mixture: Transfer syrup into the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed for 5 minutes until the mixture triples in size and turns pale and fluffy. For raspberry marshmallows, add the raspberry powder (minus the reserved 2 ½ tablespoons) and beat for another 2 minutes until well combined. For lemon marshmallows, add lemon zest and remaining lemon juice and beat another 2 minutes until mixture is smooth and light yellow.
  7. Pour and Dry: Scrape the marshmallow mixture into the prepared pan and smooth the top with a spatula. For raspberry, sprinkle ½ tablespoon of reserved raspberry powder on top; for lemon, sprinkle 1 tablespoon of ground toasted coconut. Let the marshmallows dry uncovered at room temperature for at least 4 hours or overnight. Do not refrigerate.
  8. Cut Shapes: Lift marshmallows out of the pan using the parchment edges. For raspberry, mix 2 tablespoons arrowroot with remaining raspberry powder; for lemon, use plain arrowroot. Dip a bunny-shaped cutter into the powder mixture and cut marshmallows into bunny shapes. Alternatively, cut into cubes using a sharp knife coated with the powder mixture.
  9. Coat Marshmallows: Place cut marshmallow shapes in a large bowl and toss them in the remaining powder mixture (raspberry- arrowroot blend or toasted coconut plus arrowroot for lemon) until well coated and no longer sticky.
  10. Add Chocolate Faces (Optional): Melt dark chocolate chips in 30-second intervals in the microwave, stirring between bursts. Using a toothpick, dot the melted chocolate onto the faces of the marshmallow bunnies to create eyes and a mouth. The arrowroot coating may make this slightly tricky, but gently poking the surface will help.
  11. Store: Store finished marshmallows in an airtight container for a few days at room temperature or freeze in an airtight freezer bag for months. Thaw for 2 hours before serving.

Notes

  • Do not refrigerate marshmallows during drying; they need to dry uncovered at room temperature for best texture.
  • Use a candy thermometer for precise syrup temperature to get perfect marshmallows.
  • Arrowroot powder prevents stickiness and helps in creating clean-shaped marshmallows.
  • Freeze-dried raspberries provide intense flavor without added moisture; be sure to powder them finely.
  • Optional dark chocolate faces can be omitted for a simpler treat or adapted for different decorations.
  • To toast coconut, lightly heat shredded coconut in a dry skillet over medium heat, stirring often, until golden and fragrant.
  • Store marshmallows in an airtight container to maintain freshness.
  • Gelatin used is standard unflavored to keep the recipe paleo-friendly.

Find it online: https://emilysplate.com/paleo-peeps-raspberry-and-toasted-coconut-lemon-marshmallows-recipe/