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Marshmallow Kisses (gluten-free, nut-free)

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In the end this recipe turned out amazing but “we” had a rough go of it at first.  It was a typical day, with typical ingredients in the Nouveau Raw Kitchen…  It started with protein powder, raw honey and coconut butter in a bowl.

I was just going to whip up a frosting, nothing special, just a plain vanilla frosting.   I soon learned that there was no way that this was going to turn into a creamy frosting with just a spoon in my hand.  So I transferred the mixture to the food processor,  I put on the lid and flipped the switch.  Small clumps formed, hmm, I don’t think this is going to work.  So out of pure experimentation, I started adding water by the tablespoonful.  Soon it resembled frosting BUT it was so gritty.  It tasted amazing but it had to have a good mouth feel too,  I was starting to get discouraged.


I let the food processor run for a minute.  Taste tested… still gritty.  I returned the lid, hit on and ran it for another minute.  I learned I can wash three measuring cups, 1 large spoon, and 3 bowls within a minute time-frame. haha  I took the lid off, oh man, it looked good BUT it was still gritty.  I will be honest, my heart sank a bit.  So without hesitation, once more I put the lid back on and gave it one final minute to get its act together.
A spatula was washed and I made myself a glass of tea.  Having lost a little gitty-up in my step, I moseyed over the machine, turned it off, removed the lid off and with a glimmer of excitement I noticed that the frosting had now turned glossy.  Oh, slap me silly and call me Lucy!  I dipped a clean spoon into the frosting.  No double dipping allowed in this kitchen, unless no one is watching. haha  Ok, it went from dull to glossy, thin to thick and I mean thick and last but not least…. it had an incredibly smooth mouth texture that sent me dancing throughout the kitchen.

One more observation came into play… it was getting thicker and thicker as the seconds were ticking by.  I wasn’t ready for this!  I quickly scooped it into a measuring cup so I could get a yield count for the recipe.  It was thickening up quickly.  I then transferred it into my piping bag… it was getting really thick.  I starting piping it out onto my sugar cookie and my favorite Fat Daddie silicone piping bag sprung a leak!!  A tiny pinhole formed and this glorious frosting was oozing out.

What to do, what to do…. I ran out the garage, both hands cradling my piping bag.  “Honey, I need some duct tape and I need it fast!”  Bob slapped a piece of gray duct tape onto my orange piping bag… what a sight, but there wasn’t a second to be lost in laughing over the situation.  I ran back to the kitchen, with only three cookies frosted, the contents in the bag were no longer spreadable.  Shew, all this fast paced work was tuckering me out.  I grabbed a teflex sheet from my dehydrator and squeezed out little blobs kisses (see below) until I had used up all the frosting.  All this excitement pooped me out so I put the tray in the freezer since it didn’t fit in the fridge.  Hang in there with me…

After I cleaned up my mess, I realized that I had grabbed the wrong protein powder when I made this.  I meant to grab my raw natural protein powder but instead I grabbed the whey protein powder.   I have yet to try making this with my raw Sunwarrior protein powder so I am not sure how that will work.  Another adventure for another day.   I pulled the tray out of the freezer and peeled a little kiss off and popped it into my mouth.  The miracle was born!!!  It tasted exactly like a marshmallow!  The texture now firm, remained glossy and was so chewy!

The cooked version of marshmallow is a confection that, in its modern form, typically consists of sugar, corn syrup, water, gelatin that has been softened in hot water, dextrose, vanilla flavorings, and sometimes coloring, whipped to a spongy consistency.  This healthified version is packed, I mean loaded, with protein, healthy fat and a natural sweetener. This thing is filled with plenty of health benefits.

So after this long-winded story, I’m just so excited :)  I present to you… “Marshmallow” Kisses.  Enjoy!  The key to this treat is to be prepared.  Have a tray lined with parchment paper set aside… have your piping bag and tips all set up and ready to go… have a roll of duct tape near by… turn off the phone, put on some toe-tapping music and have fun!

So after a long-winded story (sorry, I am just excited :)  I present to you… “Marshmallow” Kisses.  Enjoy!



  1. Soften the coconut manna by placing the jar in a hot water bath.
  2. In a food processor add the protein powder, water, honey, coconut butter and sea salt.
  3. Process the batter for 3 minutes.  Stop occasionally to scrap the sides down.  At first the batter will appear dry and gritty, don’t give up… keep processing!  It took my machine 3 minutes to reach this miraculous stage.  It may differ from machine to machine.   Process until glossy and you don’t feel any grit.
  4. At this point you need to move quickly!  Put the batter in a sturdy piping bag, fitted with a medium-large piping tip.  With a firm grip and steady pressure, piping the mixture out on to wax paper in a swirled motion.  Repeat until all the batter is used up.
  5. Chill in the fridge for a minimum of 30 minutes.
  6. Remove from the fridge and gently peel the kiss off of the tray and press them down in shredded coconut, this will give you a non-stick bottom, making serving easier to.  Return to fridge until ready to serve.


  1. Be sure to soften the coconut butter to ensure that it will mix in better.
  2. Use RAW honey.  The reason for this is because raw honey is very thick and we want / need that texture.  If you use the liquidy type of honey, I can’t promise how it will turn out.


10 thoughts on “Marshmallow Kisses (gluten-free, nut-free)

  1. Catherine says:

    Hi Amie Sue … what a truly magnificent story! I loved it! Is coconut oil the same as coconut butter? If not what is the difference? I use loads of coconut oil, but am wondering if I can make coconut butter using the oil possibly, if it is different.

    Thanks for your website – it is beautiful.

    Warmest wishes

    • amie-sue says:


      Good morning. Coconut oil is not the same as coconut butter. Read more about the difference here. http://nouveauraw.com/special-raw-ingredients/coconut-oil-vs-coconut-butter/ Way different consistency for starters. You can make your own coconut butter with dry coconut flakes in your food processor. You don’t add any ingredients to it, just place the flakes in the processor and turn in on. It can take quite a while, all depending on the strength of your machine and the end result is not as smooth, which most likely will effect your frosting texture. I had made the ingredient a link above so everyone could see the one I used. Have a wonderful day! amie sue

  2. Charmaine says:

    Wow that looks awesome but I happen to be vegan so what can be used to sub the whey powder? For the honey I can just use coconut nectar. It’s the vanilla whey powder I wouldn’t know what to swap with.

    Thanks for such a wonderful site! :)

    • amie-sue says:

      Hello Charmaine,

      Right now I don’t have a substitution tested out for this frosting. Like I said in my story… this recipe happened as an accident. :) Until I can experiment again with this recipe… you will have to experiment on your own to see what works. Have a happy day! amie sue

  3. Diego says:

    Loved the story!! Trial and error is the best way…but in your case, is always a win! haha. I hope to hear about the sunwarrior version for a vegan outcome…and maybe an idea on how to do them without protein powder (here in argentina we don’t get vegan protein, only whey and egg). For the ingredients you mentioned on the regular mashmallow…gelatin could be replaced with agar agar…maybe instead of protein some almond flour (soaked, dehydrated and made into flour) but I don’t know how it would end up.
    Anyways, loving your recipes, rushing to see every recipe once I get the email, just great!
    Hope to hear about another story soon!

  4. Hollis Kaplan says:

    Hi Amie,

    I have a question . . .I can’t have whey or dairy so can I substitute Vanilla Pea Protein powder instead? I have some Arbonne Vanilla Protein powder which is pea based and has a very silky texture with a wonderful vanilla flavor. I wonder if it would work for this recipe . . .

    Keep up the great work! Your recipes are AMAZING!

    • amie-sue says:

      Hi Hollis,

      As mentioned above, I don’t have a substitution lined out for this recipe. You will have to play around and see how it works. I would love to hear the outcome if you do try it. Have a wonderful day and play in the kitchen!! amie sue

  5. Sarah says:

    AmieSue, I just had to pop on and say that I love your story and your recipes… I visit all the time and just told a few more people about your phenomenal website (You’re in my category of best kept secrets and treasured gems!) xo fellow IIN’er. You are a gift!

    • amie-sue says:

      Good evening Sarah… thank you so much for your kind words. Your kindness wrapped me up in one big hug. :) Thanks for being part of the Nourveau Raw family! Have a great evening. amie sue

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