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Chocolate Marshmallow Slice Recipe

Chocolate Marshmallow Slice Recipe

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By: Susan Joy

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.

Serves: 24 pieces | Prep Time: 00:20 | Cooking Time: 00:00 | * Plus setting time

Ingredients

BASE:

  • 2 1/2 cups coconut (organic desiccated)
  • 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.

Article supplied with thanks to The JOYful Table.

About the Author: Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.