Last year, I was excited to share the Chocolate Orange Truffles recipe from Lisa McInerney’s (AKA Mummy Made.It) brand new ebook ‘A Healthy Christmas‘ which caters for people with intolerances, allergies and for those who choose to eat well but still want a healthy Christmas indulgence.
This year, Lisa has updated the book and it now has over 60 amazing gluten, dairy and refined sugar free festive dessert recipes for you and your family to enjoy at Christmas.
Today, I am sharing another awesome dessert from ‘A Healthy Christmas‘- Rocky Road Marshmallow.
I LOVE LOVE LOVE rocky road, so when I had the opportunity to make Lisa’s version, I jumped at the chance.
It is gluten, dairy and refined sugar free and paleo friendly. You can also make it nut free. It really is a winner!
It isn’t normally two tones (as you can see by my photos).
That happened as a result of using my thermomix to whisk up the ingredients, instead of using a stand mixer (as I don’t own one).
I like the two tone look anyway and it does not detract from the taste (it tastes so good!!).
I also did not roll the rocky road pieces in the combined arrowroot and cacao (as per the last step of the recipe).
After the four hour recommended resting time was up, it was early evening and I was not able to take some photos due to poor lighting.
So, I placed them in the refrigerator with the intention of photographing them in the morning.
Come morning time, they were not sticky anymore and were able to be cut as is.
A Healthy Christmas is $12.99 and available for immediate download. To find out more info and grab your copy, CLICK HERE!
- 1 Egg White
- 3/4 Cup Maple Syrup/Honey
- 200ml water
- 2 Tablespoons Gelatine (I used Great Lakes Gelatin)
- 2 Tablespoons Cocoa, unsweetened (I used cacao powder)
- 3 Tablespoons each Arrowroot and Cocoa
- 1– 1 1/2 Cups Biscuit pieces
- 3/4–1 Cup Desiccated Coconut
- 3/4–1 Cup dried cranberries/raspberries etc
- 1/2– 3/4 Cup Nuts (macadamias, pecans etc)
- 1/2 Cup Chocolate Chip Pieces
- Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attached.
- Pour 100ml of water into a small bowl/cup and sprinkle gelatine over. Allow to sit and thicken for a minimum of 5 minutes.
- Pour the Maple Syrup and 100ml of water into a saucepan and bring to a slow boil.
- Once boiling, add the gelatine mixture and whisk to combine.
- Bring to the boil again and boil for 30 seconds.
- Turn the whisk onto medium and pour the hot mixture down the side of the mixing bowl.
- Once added turn to high and whisk for 5 minutes.
- Turn off and sift Cocoa over Marshmallow mixture.
- Return the whisk to high and whisk for 6-8 minutes, or until the Marshmallow fluffs up and becomes thick.
- Add the selected options and fold into Chocolate marshmallow mixture.
- Pour mixture into a lined tray/casserole dish (the size/depth of the tin will determine the size of your Marshmallows) and leave at room temperature for a minimum of 4 hours.
- Cut the Marshmallow into pieces or cut into shapes using cookie cutters.
- Combine additional cocoa and arrowroot, and roll each piece of Marshmallow in it (this prevents it from being too sticky).
- Store in an airtight container at room temperature for up to 3 days.
- Please allow at least 4 hours for resting time