No campfire? No worries. We’re bringing the s’more vibes inside. Think soft, fluffy marshmallow meets rich dark choc and a crispy cookie crunch. It’s gooey, it’s creamy, it’s everything. We whipped these up with Australian Gelatin for that perfect bounce, plus a scoop of Collagen Beauty for a sneaky skin-loving treat.
4 biscuits of crushed up digestive cookies (or your choice of cookie)
Method
Line an 8 x 8 inch tray with parchment paper, sprinkle with sifted tapioca flour.
Heat the agave syrup, ½ cup water in a small saucepan and bring to a boil. Let it boil for a couple of minutes at the soft boil stage (or 240°F). Remove from the heat.
Bloom gelatin by mixing the gelatin and water in a large bowl. Blooming rehydrates the gelatin. Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. Careful-it will be hot!
Once all the agave is in, adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes (depending on room temperature).
Pour into the tray, then set in the fridge for 1 hour.
Meanwhile, melt chocolate over a double boiler or in the microwave.
Once your marshmallow has set, cut into rectangles or squares, dip half of the marshmallow into the chocolate, then dip into the crushed cookie mixture.
Place on a lined tray and refrigerate to set. Keep refrigerated until ready to serve.
Line a 20 x 20 cm tray with baking paper, sprinkle with sieved tapioca flour
Heat the agave syrup, ½ cup water in a small saucepan and bring to the boil. Let it boil for a couple of minutes at the soft boil stage (or 115 degrees). Remove from the heat.
Bloom gelatin by mixing the gelatin and water in a large bowl. Blooming rehydrates the gelatin. Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. Careful it will be hot!
Once all the agave is in, adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes (depending on room temperature).
Pour into the tray, then set in the fridge for 1 hour.
Meanwhile, melt chocolate over a double boiler or in the microwave.
Once your marshmallow has set, cut into rectangles or squares, dip half of the marshmallow into the chocolate, then dip into the crushed cookie mixture
Place on a lined tray and refrigerate to set. Keep refrigerated until ready to serve.
Homemade Marshmallow S'mores Bites
with Australian Gelatin and Collagen Beauty
Not too tricky
12 large serves
1.5 hours
No campfire? No worries. We’re bringing the s’more vibes inside. Think soft, fluffy marshmallow meets rich dark choc and a crispy cookie crunch. It’s gooey, it’s creamy, it’s everything. We whipped these up with Australian Gelatin for that perfect bounce, plus a scoop of Collagen Beauty for a sneaky skin-loving treat.
4 biscuits of crushed up digestive cookies (or your choice of cookie)
Method
Line an 8 x 8 inch tray with parchment paper, sprinkle with sifted tapioca flour.
Heat the agave syrup, ½ cup water in a small saucepan and bring to a boil. Let it boil for a couple of minutes at the soft boil stage (or 240°F). Remove from the heat.
Bloom gelatin by mixing the gelatin and water in a large bowl. Blooming rehydrates the gelatin. Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. Careful-it will be hot!
Once all the agave is in, adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes (depending on room temperature).
Pour into the tray, then set in the fridge for 1 hour.
Meanwhile, melt chocolate over a double boiler or in the microwave.
Once your marshmallow has set, cut into rectangles or squares, dip half of the marshmallow into the chocolate, then dip into the crushed cookie mixture.
Place on a lined tray and refrigerate to set. Keep refrigerated until ready to serve.
Line a 20 x 20 cm tray with baking paper, sprinkle with sieved tapioca flour
Heat the agave syrup, ½ cup water in a small saucepan and bring to the boil. Let it boil for a couple of minutes at the soft boil stage (or 115 degrees). Remove from the heat.
Bloom gelatin by mixing the gelatin and water in a large bowl. Blooming rehydrates the gelatin. Turn your mixer or beaters on low and slowly add the stream of syrup mixture to the gelatin. Careful it will be hot!
Once all the agave is in, adjust the mixer speed to high and continue beating until the mixture becomes thick and creamy. It can take up to 10 minutes (depending on room temperature).
Pour into the tray, then set in the fridge for 1 hour.
Meanwhile, melt chocolate over a double boiler or in the microwave.
Once your marshmallow has set, cut into rectangles or squares, dip half of the marshmallow into the chocolate, then dip into the crushed cookie mixture
Place on a lined tray and refrigerate to set. Keep refrigerated until ready to serve.
