These AIP ‘Chocolate’ Marshmallows are epically good. They have a real smooth chocolately flavor that is sometimes hard to find when using carob. It’s a delicious treat made from all natural ingredients.
The discovery of homemade marshmallows that were AIP compliant was pretty amazing. I was super excited for my AIP Honey Lavender Marshmallows but these AIP ‘Chocolate’ Marshmallows might actually be better.
It’s been a long time since I was able to eat chocolate. If you’re new to AIP then you may not realize but chocolate is technically a bean and therefore not allowed. Carob is a common substitute but it’s quite bitter on it’s own therefore other ingredients are needed to get rid of that flavor like coconut milk or avocado. I have additional food allergies/sensitivities that include coconut and avocado. That means I haven’t had anything with chocolate in almost 2 years. I’ve never been a big chocolate person but you don’t realize how much you liked something until it’s gone. It was nice to eat something chocolately again.
I personally like having a marshmallow with some hot tea. I think it would be great with a cup of warm coconut milk or just plain as a dessert.
For this recipe, I used a heart shaped cookie cutter to cut up the marshmallow. You don’t need a cookie cutter; you can just slice the marshmallow into squares like shown in my AIP Honey Lavender Marshmallows recipe.
Please note that an earlier version of this recipe listed cacao as an AIP compliant ingredient. Carob is actually AIP not cacao. Carob was used in the recipe however, I just got the two names confused. The recipe has been updated. Sorry for any confusion!
AIP ‘Chocolate’ Marshmallows
- Standing Mixer with a whip attachment
- Prepare your standing mixer with the whip attachment.
- Pour 1/2 cup of water into the mixer bowl and add the gelatin then whisk slightly to incorporate and set aside.
- Pour another 1/2 cup of water, honey and salt into a small saucepan.
- Slowly bring the water and honey mixture to a boil.
- Then let cook at a low boil for about 8 minutes while stirring.
- Slowly pour the honey mixture into the bowl with the gelatin mixture.
- Turn on the mixer to medium while adding the honey mixture.
- Once the honey mixture is added, turn the mixer to high for another 10-15 minutes or until it forms a stiff cream the consistency of marshmallow cream (it should form gentle peaks).
- Add the vanilla and carob in the last few minutes of whipping.
- Line a 9×13 inch baking pan with parchment paper, leaving some on the sides to be able to pull up.
- When marshmallows are whipped, pour into the greased/lined pan.
- Using a spatula, smooth the top so it’s even.
- Let sit at room temperature for 8 hours or overnight.
- Gently remove the marshmallows from the pan by either flipping the pan onto a cutting board or using the parchment to lift it out.
- Using a cookie cutter, pizza cutter or knife, cut the marshmallows into pieces.
- Store in an airtight container using parchment paper if you need to stack the marshmallows.