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Homemade Marshmallow Pops, dipped in dark chocolate, roasted almonds, and coconut flakes! Super fun Christmas treat and great for gifting! (corn syrup free, gluten free, dairy free) | Back To The Book Nutrition
Homemade Marshmallow Pops with Dark Chocolate, Almond, + Coconut (corn syrup free)

  • 1 Batch homemade marshmallows I used this corn syrup-free recipe, and subbed arrowroot for the cornstarch - I used a 9x13" pan and trimmed all four edges before slicing so all sides of the cut marshmallows would be square. This yielded about 18 large marshmallows, plus trimmed edge pieces for snacking Oh darn ;)
  • 1 bag Enjoy Life dark chocolate chips  I only coated my marshmallows partway - increase to 2 bags of chocolate if you plan to coat the whole marshmallow
  • 1 cup roasted almonds coarsely chopped
  • 1 cup unsweetened flaked coconut
  • Whatever other toppings you like!
  • Additional supplies: 18 cake pop sticks or paper straws
  1. Melt chocolate chips in a microwave safe bowl - heat for 20 second intervals, stirring between each until just a few chunks remain. Remove from microwave and continue stirring until all chocolate is melted and smooth. 
  2. Spread cut marshmallows out on parchment paper. Place the bowl of melted chocolate next to the parchment. 
  3. Place  almonds and coconut in shallow bowls next to the melted chocolate to create an assembly line. 
  4. Push a cake pop stick or paper straw down almost to the bottom of the marshmallow. (Optional trick for keeping marshmallows on the stick: Dip your stick/straw into the melted chocolate before inserting into the marshmallow)
  5. Carefully pick up your pop (I held it by the marshmallow with my straw pointing upward) and set it in the bowl of chocolate. Hold the stick/straw while tilting the bowl around to help the chocolate coat the sides of the marshmallow. 
  6. Gently lift the pop (this time holding it by the stick/straw) and set it in the bowl of almonds. Once the bottom has a thick layer of almonds, transfer to the coconut bowl and use hands to sprinkle the coconut around the sides of the chocolate coated marshmallow.  
  7. Transfer finished pop to a rimmed baking pan lined with parchment paper or waxed paper to set. Continue to add the pops to the pan as you finish them. 
  8. Allow to set at room temperature for several hours or in the fridge for 30-60 min. Serve or pack into clear plastic gift sacks with the stick/straw pointing upward.