These Vanilla Mint Mini Marshmallows would be acceptable any time of the year, but during the holiday season and into the deep of winter brings them to the forefront.

Vanilla-Mint Mini Marshmallows with Hot Peppermint Cacao

If you downloaded the free holiday e-book from last year, then you already have this recipe.

I thought I’d share it with everyone today since it’s Friday, rainy and just seemed cozy-appropriate. {While you’re at it, make sure you grab the Spiced Peppermint Hot Cacao recipe to accompany the marshmallows.}

Vanilla Mint Mini Marshmallows for

5-Ingredients + Paleo Friendly Marshmallows

Making these only requires 5 ingredients.

I am aware that people think I spend hours upon hours prepping my food and coming up with delicious eats and treats. I don’t (unless I’m in the thick of developing a ton of new recipes, of course).

On a day-to-day basis, I spend hardly any time cooking and baking. This is because I ensure the things I create are fairly simple. Vanilla-Mint Mini Marshmallows

I’ve learned over time that we stick with things when they are simplified.

Nothing is easier than grabbing a bag of marshmallows. I get that. (And by the way, if you do want to do that, no judgements. Just grab THESE Dandies.)

But if you are forced to live, choose to live and/or are moving towards a more unprocessed lifestyle, grabbing that bag of marshmallows is likely not an option.

And once you try these you’ll think, “regular marshmallow whaaaaaat?”

Vanilla-Mint Mini Marshmallows

For real.



Melting Vanilla-Mint Mini Marshmallows

Vanilla Mint Mini Marshmallows

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Vanilla Mint Mini Marshmallows #holiday #marshmallows #glutenfree #recipe

Vanilla Mint Mini Marshmallows
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
  • 1.5 cups coconut sugar
  • 2 Tablespoons gelatin
  • organic vanilla extract, 1 Tablespoon
  • organic peppermint extract, 1 teaspoon
  • water, 1 cup divided
  1. Line a small pan (even a bread pan would work) with aluminum foil, making sure the foil extends over the edges of the pan. Lightly brush the foil with coconut oil.
  2. In a large bowl, combine ½ cup water with the Gelatin; set aside.
  3. And In a medium-large pan, combine the other ½ c. water and sugar over medium heat. Stir occasionally, and bring the mixture to a boil for about 2 minutes.
  4. Pour sugar mixture into gelatin, and whisk together by hand. Chill in the fridge for 10 minutes.
  5. Take mixture out, and beat it at highest speed with a hand electric mixer (or whisk in a KitchenAid mixer) for 5 minutes. Add in extracts, and beat for another minute. (At this point, the mixture is very thick. You want this.)
  6. Pour the mixture into your prepared pan. Cover and chill for about 4 hours.
Once chilled, the top of your mixture could look lumpy and bumpy. That is okay. The rest of the marshmallow will look smooth. I just used a small knife and cut the very top layer off.


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  1. how about skipping the coconut sugar and using coconut nectar (syrup?). So far i have only used maple syrup with incredibly wonderful results. Also i have NEVER seen anywhere else to cover or chill the marshmallows, only to let sit out, uncovered for 4 hours to set. I likely over whip my batches because it doesn’t poor easily and they’re ready to eat in half the time. However i really want to try this recipe, and one with coconut nectar. <3

    1. Hi, Valerie…yes, I think the nectar would work as well. But when it comes to that + chilling the marshmallows, I can’t be for certain because I did not test the recipe in this way. Good luck!

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