2 ½ cups (200g) Dandies Mini Vanilla Vegan Marshmallows
1 8-oz bag (227g) Jamie’s Farm Rosemary Currant Granola
Line a baking sheet with wax paper; set aside.
Break up any large chunks of granola. Set aside.
In a medium pot over medium heat, begin to melt ghee and marshmallows, stirring occasionally.
Once marshmallows have melted, remove from heat, then quickly mix in granola.
Allow mixture to cool slightly.
Evenly divide mixture into 10 portions and roll into balls, placing on prepared baking sheet. (We used a 2-ounce disher to portion ours.) NOTE: We recommend wearing lightly greased nitrile or latex gloves for this step.
Allow to cool and set at room temperature, about an hour.
If all the treats aren’t devoured on the first day, store at room temperature in a lidded container between layers of wax paper.