This Keto Friendly, Sugar Free Snowball Recipe idea was sparked from wanting to recreate a specific marshmallow treat I grew up with in New Zealand. They were called 'Eskimo Snowballs' and while I was going to name these 'Healthy Eskimo Snowballs' I just recently came to find how derogatory and racist the word Eskimo is to the inuits/indigenous people. So, what started as a nostalgic baking project turned into a reflection on just how oblivious I was to the ill effects of advertising in our modern age. Without going down that rabbit hole I figured the best I could do here is acknowledge it and rename these pillowy bites of heaven 'Keto Friendly Marshmallow Snowballs'
I have been playing around with the use of Beef Gelatin lately which is one of the most healing things you can consume for leaky gut. The proteins in gelatin help repair intestinal wall damage, and rebuild the lining of your intestines. When using Grass-fed gelatin (like I have here) it also helps your gut bacteria create butyric acid, which can boost digestion and reduce brain inflammation. And to keep them extra gut healthy, I made these completely sugar free by using a tiny bit of pure monk fruit to replace any sweeteners in the chocolate AND filling.
Guys, if you’re like me and you love that texture of marshmallow and chocolate then you’ll love this recipe. I used real vanilla bean to give it that extra vanilla flava, and coconut milk as the base, the outside is covered in a crunchy chocolate shell that I made with a pure cacao baking chocolate bar, some coconut oil and a tiny sprinkle of monk fruit. I used a silicone square ice cube tray, to make these. The silicone allows for easy removal, but if you don't have one I would suggest using a brownie tin or loaf tin lined with cling film then cut these into any which shape you like!
Makes 6 squares
What you'll need:
1 can full fat coconut milk
1 x 10g scoop Beef Gelatin ( I used Vital Proteins)
1 x 0.3g scoop 100% pure monk fruit (can sub for powdered stevia)
1 vanilla bean, with the middle scraped out
1 2oz bar pure cacao unsweetened baking chocolate
2 tbsp coconut oil
Pinch sea salt
1/2 cup shredded coconut
What to do:
Place coconut milk, vanilla bean, gelatin and 1/2 scoop pure monk fruit into s blender.
Blend on high for 3-4 mins
Pour mixture into your desired mould. If using the silicone ice cube tray ensure they're all even.
Place in the freezer to set for 40-50 minutes. You want these to be slightly solid (almost frozen) when coating them in chocolate.
In a small saucepan gently melt down your chocolate with 1/2 scoop monk fruit, sea salt and coconut oil till you have a smooth and pourable liquid.
Place shredded coconut into a small bowl that you can easily use to coat the snowballs.
Carefully remove your marshmallow filling form their mould. If you were using a loaf or brownie tin, cut into your desired shapes.
One by one, carefully dip the bottom of the marshmallow into the chocolate allowing any excess to drip off. Dip directly into the coconut, ensuring its completely coated, then place chocolate side up on a plate to set. Continue, until you've gone through the entire batch.
Once the bottom's are set, repeat for the top and sides of each marshmallow. Ensuring you have an even coat of chocolate and coconut on each side. Place each snowball on the already set side to allow the remaining sides to harden.
Place in the fridge to completely set (5-10 mins) then serve and enjoy.
** Best kept in a Tupperware container in the fridge for 1-2 weeks
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