Ingredients:

  • 24 Large marshmallows
  • 8 oz (227g) dark chocolate (70% cocoa), finely chopped
  • 1 tsp (5ml) refined coconut oil
  • 1 pinch flaky sea salt
  • 2 tbsp (30g) finely crushed raw pistachios
  • 1 tbsp (15g) unsweetened desiccated coconut
  • 1 tbsp (15g) freeze dried raspberry dust

Instructions:

  1. Skewer each marshmallow through the center with a bamboo stick, stopping halfway to ensure it is secure.
  2. In a microwave-safe glass bowl, combine the chopped dark chocolate and refined coconut oil.
  3. Melt the mixture in 30-second bursts, stirring with a silicone spatula between each interval until the chocolate is glossy and fully liquid.
  4. Dip each marshmallow into the chocolate at a 45-degree angle, swirling to coat the sides evenly. Tap your wrist gently to remove excess chocolate.
  5. Immediately sprinkle with crushed pistachios, coconut, or raspberry dust while the coating is still wet. Finish with a tiny pinch of sea salt.
  6. Place the sticks upright in a floral foam block or tall glass and chill in the refrigerator for 20-30 minutes until the chocolate shell has completely set.