Chocolate Raspberry Marshmallow Slice

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  • 1.5 cup Almond Meal
  • 1 cup Hazelnuts
  • 8 tablespoon Butter - chilled, cubed
  • 1.5 tablespoon Honey
  • 2 tablespoon Vanilla Powder
  • 3 cup Raspberries
  • 1 tablespoon Honey
  • 1 cup Honey
  • 1 cup Warm Water
  • 2 tablespoon Unflavored Gelatin
  • 0.5 cup Coconut Oil
  • 3 tablespoon Cacao Powder
  • 2 drop Liquid Stevia Extract
  • Pre-heat the oven to 180C/350F. Line a 33cm x 23cm/13-inch x 9-inch baking pan with baking/parchment paper.
  • Place the biscuit base ingredients in a food processor. Blend until combined and a dough ball has formed. Place in the pan and flatten with your hands until it covers the whole pan. Bake for 10 minutes. Cool.
  • Place the raspberries and honey in a saucepan. Cook over medium heat until the berries have broken down, then reduce the heat and cook until thickened. Cool, then pour over the base.
  • Pour the honey and ½ cup water into a saucepan. Bring to a boil, then cook until it reaches 115C/240F. Meanwhile, mix the gelatin with ½ cup warm water. Stir thoroughly until combined and pour into a stand mixer. On low speed, slowly add the honey mixture until completely combined. Turn the speed to high, then whip for 10-15 minutes or until the mixture is white, glossy, and thick.
  • Pour the marshmallow over the base and spread evenly. Refrigerate until firm.
  • Melt the coconut oil in a saucepan. Stir in the cacao powder and stevia. Mix thoroughly. Cool to room temperature, then pour over the marshmallow. Refrigerate until firm.
  • To serve, remove from the tray and cut into small pieces.


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