Chocolate Marshmallow Slice

Chocolate Marshmallow Slice

  • Serves: 24 pieces
  • Prep Time: 00:20
  • Cooking Time: 00:00
  • * Plus setting time
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This delicious no bake, nut-free slice is perfect for kids or adult parties. It has a chocolate-coconut base that sets firm in the fridge with a soft vanilla marshmallow topping. It's hard to stop at one slice though.

Ingredients

* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • BASE:
  • 2 1/2 cups coconut (organic finely-shredded)
  • 3 Tbsp cacao raw powder
  • 3 Tbsp coconut oil
  • 3 Tbsp tahini (hulled)
  • 3 Tbsp honey (unprocessed)
  • 1 tsp vanilla extract (organic)
  • 1/4 tsp fine sea salt
  • MARSHMALLOW TOPPING:
  • 1/2 cup filtered water, divided
  • 1/3 cup maple syrup (100%)
  • 1 Tbsp honey (unprocessed)
  • 1 1/2 Tbsp (20ml Aust. tablespoon) gelatin, unflavoured for setting
  • 1 tsp vanilla extract (organic)
  • Pinch of fine sea salt

Directions

Line a 27 x 17cm slice tin with baking paper, leave a small overhang for easy removal of the slice.

Add all the base ingredients in order to a food processor and process for 45 seconds, stopping once to scrape down sides and the base of the bowl. The mixture should be moist and coming together, small bits of coconut should still be visible.

Spoon into the prepared tin and press down firmly to compact the chocolate base and smooth the top. Set aside while you make the marshmallow.

Add 1/4 cup of filtered water, maple syrup and honey to a small saucepan. Heat on medium until the mixture is pipping hot, remove just before it starts to bubble (approx. 2.5 mins), then add the vanilla and salt, stir to dissolve the salt.

Add the second 1/4 cup of filtered water to a glass or stainless steel mixing bowl with high sides. Sprinkle the gelatin over the water and allow to bloom (it will soften and swell within 1 - 2 minutes).

Beat the firm gelatin mixture on low using a hand-held electric beater or a stand mixer for 3 - 4 seconds to break up the mixture (I use a hand-held electric beater). Pour in approximately 2 tablespoons of the heated sweet mixture and continue beating to dissolve the gelatin. Start pouring in the remaining heated mixture, roughly 1 tablespoon at a time while you beat on medium (try and have all the mixture beaten in within 1 minute).

Increase the speed to high and beat for 3 - 4 minutes until the marshmallow is lighter in colour, thick and fluffy (you should be able to see ripples on the surface made by the beaters).

Pour the marshmallow without delay over the chocolate base and spread quickly using a spatula as it sets firm fast. Place into the fridge uncovered for 1 - 2 hours to set firm (or leave overnight).

Once chilled all the way through, lift the slab of Chocolate Marshmallow out using the baking paper and place on a chopping board. Cut into 6 x 4 rows with a large knife.

Store in an airtight container in the fridge for up to 1 week. Also suitable to freeze for up to 3 months.

coconut (organic finely-shredded)

In the majority of my recipes where I use dried coconut, I use finely-shredded desiccated coconut (unless I have stated otherwise). Make sure you are purchasing unsweetened and organic - many regular brands contain preservatives (sulphur dioxide).

cacao raw powder

Raw cacao powder and cocoa are made from the same source but are so different. Cacao powder is raw, unsweetened and in it's natural state, it has a stronger flavour and you would use less than cocoa powder. It is so good for you; high in dietary fibre, iron and is a good source of magnesium and antioxidants. Cocoa has been heated and processed, the high heat when processing kills all the minerals and vitamins.

coconut oil

Coconut oil is one of the most nutritious fats to cook and bake with. Use organic extra-virgin coconut oil which is unrefined and unbleached from non GMO coconuts. Coconut oil has a high smoking point and it is slow to oxidize due to its high saturated fat content, thus, resistant to going rancid. Some studies suggest coconut oil helps with digestion, including irritable bowel, tummy bugs, candida and parasites due to this oil containing short term medium-chain saturated fatty acids (MCFAs), which is a healthy form of saturated fat.

tahini (hulled)

This is a smooth and creamy paste made from ground sesame seeds. I like to use tahini in dips and salad dressings. Purchase an organic brand and store in the fridge after opening. Sesame seeds are a good source of copper, manganese, magnesium and calcium.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

filtered water

I feel it's much better for our health if we filter our water. Our tap water contains disinfectants, chlorine and chloramine. Also floride is add which I believe is toxin to our bodies.

maple syrup (100%)

Maple syrup is an earthy, sweet tasting amber liquid that is produced by boiling down the sap of maple trees. Use organic 100% maple syrup which is a natural food sweetener, not a flavoured maple syrup. Pure maple syrup contains a decent amount of some minerals, especially manganese and zinc, some traces of potassium and calcium but it does contain a whole bunch of sugar. I try to reduced the amount of sweetness in each recipe to the lowest possible without compromising taste. Feel free to adjust to your liking. I use maple syrup in place of raw honey when I don't want the strong honey flavour coming through in a recipe. I have paleo cookies and desserts in my cookbook made from whole food ingredients with natural sugars but please don’t overindulge. Use as a treat only for special occasions.

honey (unprocessed)

Use unrefined or raw honey. It is the most common natural sweetener in my recipes. It's best to buy local unprocessed honey as it has wonderful health benefits and can help with allergies. Generally honey sold in supermarkets has been processed. Honey possesses antiseptic and antibacterial properties.

gelatin

Ensure you use unflavoured gelatin in my recipes. ‘Great Lakes’ is a brand I use which is made from Kosher grass-fed beef. When using gelatin to thicken desserts, use the red carton. The green carton (which is cold water soluble and does not thicken) I use to add to smoothies and drinks. Gelatin is pure collagen protein, which is good for bone and joint care. It is also excellent for skin, hair and nails (helps the wrinkles from the inside).

vanilla extract (organic)

Use an organic vanilla extract (not an essence) or vanilla powder. Vanilla makes a big difference to the flavour of a recipe, I recommend keeping to the quantities I have stated in a recipe. I prefer Madagascar pure vanilla extract manufactured by ‘Simply Organic’ and for powder, Vanillamax 100% pure, finely ground Madagascar vanilla beans produced by Bulletproof.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.