½ cup butter/ghee/solid coconut oil
3/4 cup maple sugar
1 tsp vanilla
1 tsp cinnamon
3/4 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1 cup cassava flour
1 cup chopped Signature Dark Primal Chocolate
¼ cup chopped paleo marshmallows*
In stand mixer, beat together the butter and sugar until light and fluffy.
Scrape down sides and add egg, vanilla, cinnamon and salt.
In separate bowl, mix together dry ingredients.
Fold in chopped chocolate and marshmallow pieces.
Scoop onto baking sheet and bake at 375 degrees for 10-12 minutes.
1 cup maple syrup
½ cup water
.5 oz powdered gelatin(2 packets)
¼ cup water
Pinch of salt
½ tsp vanilla
-In a saucepan, combine maple syrup and ½ cup water. Bring to light boil on medium heat.
-Continue boiling for 10-15 minutes or until a candy thermometer reaches 240 degrees.
-While it is boiling, in a small dish, combine gelatin and ¼ cup of water and mix. Set aside.
-Once maple syrup mixture reaches 240 degrees, take off heat and mix in gelatin mixture with whisk until smooth.
-Transfer to mixer with whip attachment and beat on high for about 10-15 minutes. This will get very light in color and triple in size.
-Add salt and vanilla to mixer and once incorporated, stop mixer and transfer marshmallow to an 8x8” heavily greased pan/dish.
-Let setup for 2-3 hours before cutting.