Steph Peirce Facebook ad: “Collagen Hot Cacao with Raspberry Gut-Loving Marshmallows”

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1628694555421749

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Supplements & Wellness

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Collagen Hot Cacao with Raspberry Gut-Loving Marshmallows Cacao is naturally packed with antioxidants and magnesium, so it gives that really calm, nourishing support which I absolutely love in winter. I also add @chief.nutrition Unflavoured Collagen because it’s such an easy way to sneak in a natural protein boost while supporting gut, skin and joint health too… and because it’s completely unflavoured you don’t even notice it’s there. It just makes the hot cacao extra velvety, rich and creamy with that thick little crema on top. Honestly… it’s my absolute favourite hot drink that feels like a sweet treat with so many added benefits. Serves 1 hot cacao + marshmallows for plenty more Hot Cacao Ingredients 10g cacao paste 1–2 tsp maple syrup or honey 3 tbsp coconut milk 2 tsp @chief.nutrition unflavoured collagen powder Pinch cinnamon Pinch cardamom 250–300ml boiling water Raspberry Gut-Loving Marshmallows Ingredients 1 cup frozen raspberries 3½ tbsp gelatin powder 1 cup honey 1 tbsp vanilla bean paste Pinch flaky sea salt 1/2 cup tapioca starch or arrowroot, for coating Method ☁️For the Marshmallows: Line a loaf tin or 20x20cm container with baking paper. Add 1/3 cup cold water to a stand mixer bowl and sprinkle over the gelatin. Leave to bloom for 5 minutes. Simmer the raspberries with 1/4 cup water for 3–5 minutes until jammy. Sieve over the gelatin mixture and stir to dissolve. In a small saucepan, gently boil the honey with 1/4 cup water for 3-4 minutes until slightly syrupy. Begin whisking the raspberry gelatin mixture on medium speed, then slowly pour in the hot honey syrup while whisking continuously. Add the vanilla and sea salt, then whisk on high for 8–10 minutes until thick, pale and fluffy. Quickly pour into the lined tin, smooth the top and refrigerate for 1–2 hours until set. Cut into cubes and toss in tapioca starch or arrowroot to prevent sticking. ☕️For the Hot Cacao: Add all ingredients to a heatproof high-speed blender and blend for 20–30 seconds until smooth, glossy and frothy. Pour into your favourite mug and top with a raspberry marshmallow. Store the marshmallows in an airtight container in t

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