Marshmallow Bunnies

Because bunnies know how to do it. These are made sugar free, but you can replace the sugar sub with the real deal.

You'll Need:

1 cup monkfruit sweetener / allulose 

1 tablespoon marshmallow root

1/2 cup water + 1 tablespoon water

3 Tbsp gelatin

1/2 cup water cold (for blooming the gelatin)  ,  

1/4 tsp salt

1 tsp vanilla (or other flavored extract like coconut, berry, banana, etc) 

Shredded coconut for topping 

Arrowroot starch (for coating)

Directions:

1. First, make your marshmallow root tea by steeping your marshmallow root in ½ cup + 1 tablespoon water overnight. Strain the next day to use in the recipe. If you are short on time, simply boil ¼ cup water and pour over the marshmallow root, and let steep for one minute. Strain. Mix this with the remaining water.

2. Take the tea, and mix with the salt and gelatin to bloom.

3. Coat a pan or silicone mold with arrowroot starch and set aside.

4. Next mix your sugar, and remaining ½ cup water and heat over medium to high. Stir this mixture and monitor, you’ll need a candy thermometer to get this to 240 fahrenheit. Once the sugar water reaches temp, slowly mix it with your gelatin mixture in a stand mixer or whisk. After a minute, add your vanilla, and continue to mix fr 10-15 minutes until the consistency gets white and fluffier.

5. Pour into dusted molds. If you want coconut flakes, add them on top while the marshmallow is still wet (I forgot this, and ended up adding on later which didn’t work as well). Let sit for at least 2 hours in the fridge to set.

6. Cut out bunny shapes, and add chocolate eyes, or whatever decor you are feeling.

Cover and keep in the fridge, they will last a couple weeks.