Blueberry Marshmallow Breakfast Slice Dessert Recipe
Prep 30 mins Cook 30 mins Makes 12
Plan ahead: Grease & line an 8 X 8 cm brownie pan.
Base ingredients:
1 cup almond meal
½ cup coconut butter, slightly melted
¼ cup dates, soaked in hot water to soften
1 tablespoons organic, un-hydrogenated coconut oil, melted
1 tablespoon tahini
1 teaspoon natural vanilla extract
Blueberry jam ingredients:
1 cup fresh or frozen blueberries
2 tablespoons chia seeds
1 tablespoon natural vanilla extract
1 teaspoon freeze dried blueberry powder (optional)
1 tablespoon raw honey
Marshmallow ingredients:
½ cup honey or pure maple syrup
½ cup cold water
½ cup hot water
1 tablespoon grass-fed gelatine
1 teaspoon natural vanilla extract
- Method: Blend all base ingredients together until a thick dough forms. Then press mixture into the prepared pan and place it in the fridge while you make the jam.
- For the jam: Blend or mix the ingredients together. Then spread jam over base.
- For the marshmallow topping: Put the cold water and honey into a small saucepan on a med-high heat until the mixture reaches 240°F/115°C. While waiting for the temperature to rise add the gelatine to the ½ cup of hot water in a mixing bowl and stir until dissolved.
- Using a hand beater, on a low speed beat the gelatine mixture while slowly adding the hot honey mixture. Then beat mixture on high a speed for around 15 minutes. The mixture should be thick and glossy.
- Spoon mixture over the base and spread evenly. Place back in the fridge to set before cutting into 12 even sized portions.
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