Almond Marshmallow Cremes

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I can't decide exactly what these things are. Part of me says they are definitely gummies, like many batches of gummies I've made before with my trusty Vital Proteins gelatin. But the other part of me says these have to be considered more of a marshmallow- the creamy milkiness can't quite be defined as a gummy. Either way, this 3 ingredient treat is an awesome way to get some good fats, and collagen, and it tastes insanely delicious. They are perfect for grabbing on the go because they are not messy once they've set. Plus, I've noticed the indulgent, sugar/chemical laden marshmallow-y treats popping up at the stores in anticipation of Easter, so save yourself from those and make these instead!

For these Marshmallow Creme Almond Gummies, you will need:

1 can coconut cream (I used a can of heavy coconut cream)

1 cup nut butter of choice (I used Jem Raw's Cinnamon Red Maca because the flavor is out of this world!!!! Add some cinnamon or some other flavor to your almond butter if you go with a plain nut butter)

2 tbsp Vital Proteins Gelatin

1/3 Cup cold water


In a large bowl, blender, or mixer, mix coconut cream with nut butter until mixed very thoroughly and slightly fluffy. Add to a pan on the stovetop and turn on low.

In your 1/3 cup water, stir in 2 tbsp collagen gelatin and mix. Dump that mixture into the pan when the pan ingredients have gotten warm and are close to simmering. Mix everything well and continue to stir for another minute or two before pouring into silicon candy or baking molds. 

Put in the fridge to set for a few hours and pop them out to enjoy. I did have a hard time removing some of them from the molds, but others came out with ease. You could lightly grease your mold to prevent this.



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