Raspberry Marshmallows (Paleo, AIP, SCD)

Raspberry Marshmallows (Paleo, AIP, SCD)

Mmmmm…our family loves these pretty-in-pink marshmallows.

Raspberry BOnce my mom perfected the making of the plain marshmallows, she and I got to thinking how cute it would be to enjoy some of these sweet treats in different colours without, of course, adding any nasty food colouring.

We tried first with strawberries, but we weren’t entirely contented with the colour or the flavour. They weren’t bad by any means, but we wanted something with a little more punch, so we moved on to raspberries, and we were delighted with both the gentle pink hue and the slightly tangy-sweet bite.

My mom guest-posted the plain vanilla and toasted coconut variations here, but because the directions for making this lovely raspberry variation differ slightly, I thought I’d post her ingredients and instructions separately.

These will be so perfect for Valentine’s Day, but don’t wait until then to enjoy this treat!

Raspberry Marshmallows (Paleo, AIP)
Prep time
Total time
Inspired by The Urban Poser
Recipe type: Treats / Dessert
  • 1 c raspberries
  • 1½ tsp gelatin
  • 2 tbsp. gelatin, plus 4 tbsp. of water
  • 1 c honey
  • ½ c water
  • pinch of sea salt
  1. Puree the one cup of berries. Strain to remove seeds. Place puree in a small sauce pan.
  2. Sprinkle the 1½ tsp gelatin over the puree and allow to soften for 5 minutes. Gently heat to melt the gelatin. Stir to dissolve. Remove from heat and set aside to cool and later fold into the marshmallow mixture.
  3. Prepare an 8x8 pan by greasing with coconut oil and dusting arrowroot starch on the bottom and sides. Alternatively, grease and line with parchment paper. That is, grease and lay one sheet; grease and lay the second sheet. Lightly grease again and dust with arrowroot. Using a pastry brush makes this easy. The sides of the parchment will extend out over the edge of the pan for easy removal of marshmallows.
  4. Combine the honey, ½ c filtered water, and pinch of sea salt in a medium sauce pan and bring to a gentle boil. Reduce heat to medium and continue to simmer for 15 minutes. You want the mixture to be bubbling very gently during the 15 minutes. Stir occasionally. (I don't use a candy thermometer, but the temperature should be around 250 if you choose to use one.)
  5. Bloom the gelatin during the last 5 minutes of the simmer time. In a small bowl sprinkle the 2 tbsp. gelatin over the 4 tbsp. water. Stir and allow to soften for 5 minutes.
  6. Remove the honey mixture from the heat at the 15-minute mark and stir in softened gelatin to dissolve completely. Allow to cool for 2-3 minutes.
  7. Transfer mixture to a free-standing mixer fitted with the whisk attachment. Whip on high for 5-7 minutes, until thick and white. Gently fold in the raspberry mixture.
  8. Pour into prepared 8x8 pan and smooth with a spatula or the back of a tablespoon. Allow to set for a minimum of 4 hours, or overnight, before cutting. Do not refrigerate.
  9. To cut into squares, turn the marshmallows out onto a cutting board. Using a sharp knife greased with a tiny bit of coconut oil, cut in long strips and then into squares.
  10. To cut into shapes, prepare a cookie sheet as in Step 1. Spread the mixture to about 1.5 inches thick. Allow to set and cut into shapes using a cookie cutter dusted with arrowroot flour.


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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.