Quick, easy and incredibly nutritious, this gluten free, dairy free, refined sugar free version of the much loved classic will blow your mind. This is, no word of a lie, RIDC ROCKY ROAD. 

WHAT YOU'LL NEED

For the marshmallow

  • 1litre coconut cream (from tins, unsweetened) 
  • 4 tablespoon grass fed beef gelatin powder 

For the rest

  • 1 cup cacao butter or coconut oil
  • 1 cup raw cacao powder
  • 1 cp coconut flesh butter
  • 1/2 cup maple syrup, raw honey or coconut nectar 
  • 1 cup raspberries, fresh or frozen, semi crushed up with some chunky bits still remaining1/2 
  • 1/2 cup macadamias, chopped roughly into quarters and halves, activated if possible 

HOW IT'S DONE

For the marshmallow

  1. In a saucepan over medium to low heat, slowly dissolve the powdered gelatin in the coconut cream by heating gently and using a whisk to break the mixture up and integrate well. You might get some crystallised chunks in the finished marshmallow but thats not biggie. 
  2. Once your gelatin is completely dissolved as much as possible (10-15 minutes) pour the coconut cream into a prepared baking tray, lined completely with one piece of baking paper. The smaller the surface area, and the higher the sides of the baking tray the better, because you will be left with tall chunky pieces of marshmallow. Set in the fridge for 1 hour. I say 1 hour but mine was done in 30, so just keep an eye on it. 
  3. Once completely set, remove the baking tray from the oven and using the sheet of baking paper, remove the marshmallow from the baking tray. Cut into desired size of chunks. I did lots of different sizes to give it height, texture and variety. Set aside back in the fridge to keep cool and get onto the rest of the recipe below. 

For the rest

  1. In a medium to large saucepan over medium heat, melt down the cacao butter, cacao powder and coconut butter. The latter can take a little longer to combine, so be patient and gently stir it through as it heats so that you end up with a deliciously delicate, rich chocolate consistency. It should be thick and creamy. 
  2. Once your chocolate is ready to go, prepare your baking tray again with some fresh baking paper. Place a number of pieces of marshmallow across the baking tray, sprinkle with some of the nuts and of course some of the crushed up raspberries.
  3. Now coat these generously with your chocolate, being sure to coat the sides and create an even level all around. Just before you use up all your chocolate, place a few last remaining pieces of marshmallow, some more nuts and raspberries and drizzle with the little bit of chocolate you have left. This creates the lovely rocky road effect on top! 
  4. Set in the fridge for up to 60 minutes and you will be good to slice up and serve!

Note: My coconut cream mixture made double the amount I needed or used for this recipe, so saved it in the freezer for next time. I am still glad I used the same amount of coconut cream though because it gave me the height in the baking tray I was after. 

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