Paleo Matcha Marshmallows
gluten-free, grain-free, paleo, dairy-free, nut-free, egg-free
  • 1 cup filtered water (divided into half cups)
  • 2½ tablespoons powdered grass-fed gelatin. ( I used Vital Proteins gelatin)
  • 1¼ cup organic light colored maple syrup or honey (you can also do a mixture of each)
  • ¼ teaspoon salt
  • ¼ cup Vital Proteins Matcha Collagen or regular matcha powder (plus a little more for dusting)
  • arrowroot or tapioca starch (or powdered sugar), for dusting*
  1. Mix together two teaspoons of matcha powder with about ¼ to ½ cup starch or powdered sugar. Set aside.
  2. Grease an 8×8 pan (or any square or rectangular casserole dish or pan) and line with parchment paper. Two pieces going crosswise. Leave a little bit to hang over the sides of the pan and create flaps to be used as handles for removing your finished marshmallows later. Sprinkle the parchment paper with a light layer of the arrowroot starch and matcha tea mixture (or other coating of choice).
  3. In a large bowl or your standing mixer bowl, evenly sprinkle the Vital Proteins Gelatin over ½ cup of water.
  4. While the gelatin is blooming, pour the remaining ½ cup of water into a small sauce pan along with the maple syrup (or honey) and the salt. Turn the burner to a medium heat and bring the mixture to a boil.
  5. Place a candy thermometer in the sauce pan and continue to gently boil the mixture until it reaches 240ºF (the soft ball stage). This should take approximately 7-8 min. Immediately remove the sauce pan from the heat.
  6. Turn your standing mixer to low/med. Slowly pour the syrup mixture into the bowl of your mixer, combining it with the softened gelatin. Pour down the sides of the bowl, to avoid splattering.
  7. Turn the mixer to high and continue beating until the mixture becomes white and fluffy and about triples in size (about 10-15 min).
  8. With the mixer on low, slowly add the remaining ¼ cup of matcha powder and vanilla bean powder (or extract) mix until completely combined.
  9. Turn off the mixer and using a rubber spatula, transfer the marshmallow creme to the prepared pan. Working quickly, smooth out the top with a pallet knife or back of a spoon. Sprinkle starch evenly over the top and pat down if needed.
  10. Leave the pan to dry out, uncovered, overnight. Let these set a minimum of 4-6 hours.
  11. When the marshmallows are set, remove by lifting using the parchment paper flaps. Carefully peel the paper away from the sides, dusting with additional starch if needed. Cut to desired size and shapes. Add more coating while you are cutting, as needed and toss them again in some starch once cut for a super nice finish.
You can also use a combination of starch and powdered sugar
Adapted from The Urban Poser's Marshmallow recipe.
Recipe by Tasty Yummies at