In a saucepan, heat 2T coconut oil, 8-9 gingerbread marshmallows, and 4T marshmallow fluff. Once it is all melted stir in 2 scoops of egg white protein. Mix well and stir in 2T tahini. Once it is all mixed well, scoop out tablespoon sized portions and pack well. Make sure it is still warm because it will harden as soon as it cools. I stored mine at room temperature in a tin with wax paper.
Makes: 11-12 candies
Serving Size: 1 candy