Cathryn’s Intention & Inspiration for this recipe:
I’m always drawn to foods that nourish the gut, which in turn nourish the mind (thanks, gut-brain connection!). But what really draws me in is how that relationship influences our ability to think. And stress, with all its many layers, has a way of getting into everything — if we let it. The choice is, of course, ultimately ours. We can choose to let our situations control us, or we can take charge of them. How? Through mindset work, perspective shifts, and a whole lot of gratitude, as outlined here. But it’s a lot easier to do that mind work from a place of calmness, centeredness, balance, inner awareness and inner strength. This is where deeply nourishing food enters the picture.
Marshmallow Crunch Clusters
The ingredients highlighted in this recipe:
- Gelatin — a traditional source of collagen protein.
- Reishi — traditionally used in Eastern folk traditions to “Nourish the Heart and Pacify the Spirit.” Known to help with a sense of calm.
- Goji berries — rich in antioxidants, vitamins and minerals.
- Coconut — a source of satisfying fats, and what gives the clusters their crunch.
- Pumpkin seeds — rich in magnesium, zinc and omega-3s.
- Cacao — rich in antioxidants, and traditionally valued as a food of pleasure and relaxation.
Ingredients3 tbsp. grass-fed gelatin 1 cup water (divided in 2: half room temperature, half near boiling) 1 tsp. vanilla 2 tbsp. monk fruit (or favorite sweetener) ~ 1/3 cup goji berries 1/3 cup pumpkin seeds 1/2 heaping cup toasted coconut* 1/3 cup cacao nibs *You can make your own toasted coconut by roasting it in the oven at 350°F for 8-10 minutes, flipping halfway through. |
This recipe is very versatile — throw in your favorite add-ins!
Reishi Chocolate Sauce1/3 cup coconut oil 1/3 cup Sun Potion Cacao 1 tsp. Sun Potion Reishi 1 tsp. Sun Potion Mucuna Pruriens pinch of good mineral salt sweetener (I used about 1-2 tbsp. monk fruit sweetener) |
MethodGet all your add-ins ready Make the marshmallows: in a large bowl, place the 3 tbsp. gelatin and monk fruit with your 1/2 cup room temperature water Mix together and let sit for about 5 minutes Heat 1/2 cup water over medium heat on the stove (or in a tea kettle) until near boiling While the water is heating, get your hand mixer ready Slowly pour your hot water into the gelatin bowl while mixing with your hand mixer on slow Add in the vanilla after you’ve mixed for about one minute Increase the speed of the hand mixer Beat for about 5-8 minutes (you want it to be a little runny still) Pour all your add-ins into the marshmallow and mix together Transfer the marshmallow mixture to a parchment lined or greased dish Put in the fridge to set While it’s in the fridge, make your chocolate sauce by heating the coconut oil, cacao, Reishi, pinch of salt and sweetener of choice on the stove top After the marshmallow has set, cut it into smaller pieces (it will be very crumbly) Place all the cut pieces back into the bowl Then pour the chocolate over and mix together |
Enjoy!! Put on top of yogurt, smoothies, chia puddings, or just eat by the handful.
Frequently Asked Questions
Can I make these vegan?
Not as written — the marshmallow structure depends on gelatin. Agar sets much firmer and will give you a jelly rather than a marshmallow.
Why is the marshmallow crumbly?
That is intentional. It is beaten to a softer set than a classic marshmallow so it breaks into clusters rather than slicing into squares.
Can I taste the Reishi?
A little — Reishi is bitter, and it reads as a dark-chocolate depth against the cacao and sweetener rather than as mushroom.
How long do they keep?
About a week in a sealed container in the fridge. The chocolate coating firms up cold.
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Stacey
could I veganize this by substituting agar for the gelatin?