When I was a child, I collected recipes from the paper and magazines and popped them in a clear sleeved folder and just last week I found one of my folders in a box of old books. One of the recipes in the folder was called 'Heavenly Raspberry Marshmallow slice'. It looked so good but was filled with margarine, white sugar, white flour, raspberry jelly and lots of other ingredients that weren't to nice. I quickly began to break down the recipe in order to 'healthiful' it and this is the finished product. Like most of my sweet recipes, this isn't an everyday food but it is a great slice to take to functions and special occasions.
Raspberry Marshmallow Slice
Base
2 cups dates (presoaked in warm water and strained)
1 cup nuts or seeds (almonds, cashews and sunflower seeds work well)
1 cup shredded coconut
4 tablespoons coconut oil
2-3 tablespoons raw cocao powder
Raspberry Layer
200g fresh of frozen raspberries (other berries can also be used)
3 teaspoons grassfed powdered gelatine
2 tablespoons hot water water
Marshmallow Layer
1 cup honey
Pinch of Salt
1 Vanilla Bean, scraped or 1 tsp vanilla extract
1/4 cup Water, cold
1 1/2 tbsp grassfed powdered gelatine
Chocolate layer
Line a small slice tray or loaf tin with baking paper that has been greased with coconut oil or butter. Place all of the ingredients in the thermomix or food processor and blend until well combined. Press into tin and place in refrigerator whilst you prepare the next layer
Raspberry Layer
Blend raspberries until well pureed. Push through sieve to remove seeds if you prefer otherwise you can leave them in. Dissolve gelatine in hot water. Add a tablespoon or two of the raspberries to the gelatine mixture and stir through before adding the rest of the raspberry mixture. Pour raspberry mixture over chocolate base and place in the refrigerator to set
Marshmallow Layer
(Thermomix Method)
Place cold water in a bowl and sprinkle gelatine over top. Gently stir to mix through. Place honey, salt and vanilla bean in the thermomix and heat on varoma, speed 2 for 5 minutes. (If you are using vanilla extract, leave it out until after this step) . Turn off heat and add vanilla extract if you are using it. Carefully pour honey mixture into a jug or bowl and clean out thermomix. Put whisk attachment on the thermomix and add gelatine mixture. Turn thermomix onto speed 4 and slowly add hot honey mixture (approx 1/6th of the mixture every minute). Once honey is all added, continue to mix on speed 4 for a further 3 minutes. Spread over raspberry layer and leave to set for at least 4 hours or overnight.
(Stovetop method)
Place cold water in a stand mixer with whisk attachment and sprinkle gelatine over top of the water. Leave to soak while you prepare honey mixture. Combine honey, salt and vanilla bean in a medium saucepan and stir over medium/low heat until it reaches 115 degrees celcius on a candy thermometer. (If you are using vanilla extract, leave it out until after this step) Remove from heat and stir through vanilla extract if you are using it. Turn on the stand mixer and start to whisk gelatine mixture. Slowly add hot honey mixture (approx 1/6th of the mixture every minute). Once honey is all added, continue to mix on high speed for 5-10 minutes or until mixture is white and fluffy. Pour mixture over raspberry layer and leave to set for at least 4 hours or overnight.
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