Chocolate Covered Banana Marshmallows

Prep: 20 minutes · Total: About 2½–4½ hours (depending on how patient you are) · Makes: 12–16 marshmallows (depending on how big you cut them)

A soft cloud of banana-flavoured marshmallow, cloaked in smooth chocolate. This isn’t your average sweet... it’s Lara's protein-packed love letter to nostalgia, made with our limited-edition Real Banana Bone Broth Protein Powder. Wholesome indulgence, perfected.

Ingredients

• 1/2 cup water
• 3 Tbsp. gelatin powder (natural high quality)
• 3 Tbsp. Mitchells Real Banana Bone Broth Protein Powder
  
• 1/2 cup liquid sweetener (alt. maple syrup)
  
• Natural yellow food colouring (optional)
• 1 cup of baking chocolate
  

Instructions:

1. Line a square tin or tray with parchment paper and set it to one side. Make sure the parchment paper is longer at the sides to lift your mixture out.
2. In a small bowl, sprinkle the gelatin into lukewarm water. Stir, then add the protein powder and mix until completely smooth. Set aside.
3. In a small saucepan over a low heat, combine ½ cup water and liquid sweetener. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes. (You’re looking for it to be hot and syrupy, no need to obsess over a thermometer)
4. Pour the gelatin + protein mix into the bowl of a stand mixer fitted with the whisk (or a large bowl for a hand mixer)
5. With the mixer on low, slowly drizzle the hot syrup in while continuing to whisk.
6. Once all the syrup’s in, increase the speed to high and whisk 5–7 minutes. If you'd like, add a few drops of yellow colouring during this time. Keep whisking until the mixture is fluffy, glossy and holds soft peaks.
7. Once that's done, quickly pour the mixture into your prepared tin, smooth the top with a spatula, and give the tray a few taps to remove air bubbles. Cover loosely with a tea towel and leave at room temperature 2–4 hours (or until the surface is no longer sticky)
8. Lift the marshmallow slab from the tin using the parchment, and slice into squares. (A hot, sharp knife helps for neat edges, run it under hot water and dry between cuts if you want tidy squares)
9. In a saucepan, bring water to a boil and place a bowl over the saucepan. Add your chocolate to the bowl and melt your chocolate to a glossy, dipping consistency.
10. Dip each marshmallow square into the chocolate, let the excess drip off, then place on parchment to set. Pop in the fridge briefly if you want the chocolate to firm up quicker.
11. Keep in an airtight container at room temperature, or refrigerate if it’s very warm. They’ll keep a few days, if they last that long.