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A homemade healthy-swap version of a family favourite Winter fire-side treat


BISCUITS (about 9)

3/4 cup green banana flour

1 tbsp ghee

2 large eggs (pastured/organic when possible)

1/2 cup organic desiccated coconut

1 tbsp raw honey

2 tsp pure arrowroot or tapioca powder


1 cup filtered or spring water (split into 2 half cups)
2.5 tbsp. grass-fed pure beef gelatin powder (buy some HERE)
1 cup honey
1/2 tsp pink salt
1-2 tbsp arrowroot powder

Optional: 1 tsp pure vanilla (powder, liquid, beans etc)

Tip: It's best to make these 3-4 days earlier so they dry out and therefore toast on the fire better.


There are different options for this element:

Your favourite paleo-friendly/healthier chocolate block, such as:

- Alter Eco organic chocolate or other brand of clean chocolate in block form

- Health food store/online store vegan or paleo (ideal) versions with coconut milk and sugar

- Lindt high % plain dark varieties (contain soy and cane sugar but no dairy. All flavoured varieties contain dairy now)

- Aldi organic dark chocolate (contains soy and cane sugar but no dairy) 

- Coles high % dark chocolate (one contains no soy or dairy but does contain cane sugar)

Or make your own chocolate using pure organic cocoa, raw honey, coconut oil and cacao butter

I used about 3/4 cup paleo-friendly choc drops from Flannery's, Maroochydore (very similar to Rumbles Paleo version) then melted them down using a double boiler method on the stove, poured onto baking paper inside a square container, set in the fridge, cut to the size slightly smaller than the biscuits

Remember: The thinner the chocolate pieces the easier they'll melt.


Handy items to have

  • Oven tray

  • Baking paper to line it and extra sheet to roll out biscuit dough

  • Mixing bowl and spoon

  • 20cm (all the way around) biscuit/cookie cutter (square or round)

  • Rolling pin

  • Butter knife

  • Measuring cups

  • Double boiler (or a glass/ceramic bowl/container sitting firmly just inside a saucepan) for the stove

  • Hand mixer

  • Candy thermometer

  • Square or rectangle dish for setting marshmallows

  • Another sheet of baking paper for that dish



1. Pre-heat oven to 160 degrees Celsius and line an oven tray with baking paper

2. Combine all ingredients in a mixing bowl, stirring well to mix thoroughly

and form dough

3. Roll the dough mixture into a ball with your hands then place onto a sheet of baking paper on the bench, place another sheet on top (around 40-50cm long) and use a rolling pin to flatten to 2-3mm high

4. Remove the top sheet of paper then use your biscuit/cookie cutter to make shapes to gently transfer to the oven tray

5. Repeat steps 3 and 4 until all dough is used and shapes are spaced relatively evenly apart on the oven tray

6. Place the tray in the oven and bake for 15-20 mins, checking at about the 10 min mark to move biscuits around if needed to cook evenly. You're looking for alight golden brown colouring, avoiding dark edges and bases as this is overcooking and creates a harder biscuit to bite into (the nature of using green banana flour!).

7. Once cooked, remove from the oven and let cool


1. Grab loaf tin or container, place a sheet of grease-proof paper (the good quality variety such as Glad) in so some paper is hanging out the sides to use as handles later and sprinkle some arrowroot flour in the bottom

2. In the large mixing bowl place 1/2 cup water

3. Gently and evenly sprinkle gelatin powder over the surface of the water. Allow to bloom for 5 minutes or until all powder is translucent and soft

4. In the meantime, pour the other 1/2 cup of water into a large saucepan along with the honey and salt. Bring to medium-high heat, place a candy thermometer in but not letting it touch the bottom, and let the mixture reach 240-242 degrees Fahrenheit / 115.5-116.5 Celsius. It’s important the mixture reaches this temperature, no less and no more, in order to create the sugar syrup needed to allow the marshmallows to rise. This usually takes about 15 minutes (give or take) depending on how hot the burner is, size of saucepan and even the humidity in the air

5. Once the mixture has reached the needed temp, grab a hand mixer, turn it to low speed, place it in the container with the bloomed gelatin mixture and SLOWLY, pour in the sugar syrup but be sure not to let it touch the beaters or it’ll spray up on the sides of the container, wasting some of it.

At first it’ll mix in chunks, but slowly and surely it’ll all mix in and start becoming a smooth and fluffy ‘goop’. Once all the sugar syrup is mixed into the gelatin, turn the hand mixer to high and keep on for around 10 minutes, give or take. It’s OK to have a few seconds break every so often so your mixer motor doesn’t burn out but it usually takes around 10 minutes all up to get the mixture to a taller, smooth and shiny consistency. 

It’s ready when the mixture has good volume and holds its shape for a moment before falling back on itself when scooped up with the beaters

6. Turn the hand mixer off, grab a spatula and quickly transfer the mixture to the tin or container lined with baking paper. The setting process begins immediately so you need to be very quick here!

7. Once all the mixture is in and smoothed over as much as possible, leave on the bench for about 6 hours to let it set right through. DO NOT place in the fridge. You can leave a dry tea towel over it but it’s not necessary

8. Once it’s set (best to leave overnight, so you’re not tempted during the day to cut it before it’s properly set!) hold onto paper edges, remove entire thing from tin/container, grab a knife and cut into squares

9. Place into a bag with arrowroot powder and shake well. This will coat all the sticky edges and give the ‘real marshmallow’ effect. Congratulations! You have successfully made healthy marshmallows!

10. Cut them to the size of being slightly smaller than the biscuits you've made. I find making them about half the size of the biscuits allows them to toast and heat through properly to then melt the chocolate. \


Store in a container (OUT of the fridge) with air able to get in (or a tea towel sitting over the container instead of a lid on) to allow the marshmallows to dry out for s'more making / toasting over the fire.

CHOCOLATE (see above)


1. Get the fire ready

2. Place biscuits on a plate/platter

3. Place 1 piece of chocolate on half of the biscuits

4. Toast a marshmallow over coals or a flame on the end of a stick, being careful not to let it melt and fall off!

5. Place on the chocolate on one biscuit then put the other biscuit 'lid' on and you now have a s'more sandwich where the chocolate will melt from the heat of the marshmallow. So the marshmallows do need to be fairly toasted and heated through to be able to then melt the chocolate properly

6. When cool enough in the centre, eat it and enjoy!

Questions or comments about this recipe?

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