How much protein is in each marshmallow?

Each square has about 6g of protein when you cut the pan into 16, though the exact amount depends on your protein powder. For more protein per piece, cut the pan into 9 squares or 8 bars instead.

Are these protein marshmallows sugar-free?

There's no added sugar in the marshmallow base itself, since all of the sweetness comes from the protein powder. How much sugar they have depends on how your protein powder is sweetened, and the optional chocolate dip adds some sugar too.

Can I make these vegan?

Unfortunately, no. Gelatin is what gives them their fluffy, bouncy structure, and I tested agar agar as a vegan swap, but it didn't whip into a marshmallow texture.

Can I use a different protein powder?

Yes! I tested beef protein isolate, whey, and pea protein, and all three work. Pea protein makes them slightly denser, and whey means they're no longer dairy-free.

Why didn't my marshmallows get fluffy?

The most common causes are under-whipping and the type of almond milk. Make sure to whip the full 4–5 minutes (or up to 10 minutes) on high speed after adding the protein powder, until the mixture holds stiff peaks. Almond milks with gums or additives also whip up with less volume, so a simple almond milk works best.

Do I have to dip them in chocolate?

Not at all! The chocolate is optional. They're delicious plain, and since they're not sticky, they're easy to eat as is. Just make sure you seal them up REALLY well otherwise they will dry out without the chocolate coating.

3-Ingredient Protein Marshmallows (Dairy-Free)

Description

These 3-ingredient protein marshmallows whip up light and fluffy with almond milk, gelatin, and vanilla protein powder, then set into pillowy, sliceable squares with about 6g of protein each. There’s no added sugar in the marshmallow base, they’re dairy-free and gluten-free, and they’re even better with an optional half-dip in melted chocolate.

Ingredients

Scale

2 cups (480ml) almond milk
⅓ cup (50g) grass-fed gelatin
1/2 cup (60g) vanilla protein powder
Optional: 1/2 cup dairy-free chocolate chips + 1 tsp coconut oil

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Instructions

Line an 8×8″ pan with two slings of parchment paper to fully cover all sides. Or lightly grease and then dust with arrowroot or cornstarch.
Pour the almond milk into a medium saucepan, sprinkle the gelatin evenly over the top, and let it bloom for 5 minutes.
Whisk over low-medium heat for 2-3 minutes until the gelatin is fully dissolved and the mixture is thick. Don’t let it boil.
Remove from the heat, and let cool for 5 minutes.
Transfer to the bowl of a stand mixer (or a mixing bowl and use a hand mixer), and whip for 2-3 minutes, starting on low and gradually increasing to high speed.
Add the protein powder, mix briefly, then scrape down the sides of the bowl. Whip for another 4-5 minutes on high speed, until fluffy with stiff peaks.
Line an 8×8″ pan with parchment paper, or lightly spray it with oil and dust it with arrowroot or cornstarch. Spread the marshmallow mixture into the pan and chill for 3–4 hours, until soft and set.
Cut into 16 squares with a lightly oiled knife.
(Optional) Melt the chocolate chips with the coconut oil, dip each bar halfway, and return to the fridge to set.

Notes

Almond milk: An almond milk with just 3 ingredients (water, almonds, salt) and no gums/additives works best.

Grass-fed gelatin: I did test with agar agar to try to provide a vegan alternative, but it did not work unfortunately.

Protein powder: This is my favorite protein powder for this recipe, it whips up the best. I have also tested it with a whey isolate protein powder and a pea protein powder. The whey protein worked similarly to the grass-fed beef isolate, the pea protein did work but needed significantly longer to whip up (close to 10 minutes) and wasn’t quite as voluminous. But both still set well and tasted good!

Keywords: gluten free, dairy free, snack, healthy, easy, sugar free, protein bar, chocolate, vanilla, gelatin