Raspberry Jelly and Marshmallow Chocolates

baking | March 31, 2017 | By

Raspberry Jelly and Marshmallow Chocolates

These Raspberry Jelly and Marshmallow Chocolates are dairy free, egg free, nut free, gluten free. If you need to avoid soy, they are soy free without the chocolate covering and make a very nice slice.  They do take a wee bit of time to do, but definitely worth the challenge!

Raspberry Jelly and Marshmallow Chocolates

Essentially, you make up a slice with a coconut base (tastes like a Bounty Bar!), a dense jelly filling then raspberry favoured marshmallow.  Let this set, then cut into bars, and dip in melted chocolate.  

Raspberry Jelly and Marshmallow Chocolates

I used Freeze Dried Fruit from Fresh As but you could substitute with fruit puree.  I just really love the super intense flavour from freeze dried fruit 🙂

http://www.fresh-as.com

Raspberry Jelly and Marshmallow Chocolates
Serves 20
gluten free, dairy free, egg free, nut free chocolates
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360 calories
54 g
6 g
16 g
2 g
13 g
121 g
51 g
50 g
0 g
1 g
Nutrition Facts
Serving Size
121g
Servings
20
Amount Per Serving
Calories 360
Calories from Fat 140
% Daily Value *
Total Fat 16g
25%
Saturated Fat 13g
63%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 6mg
2%
Sodium 51mg
2%
Total Carbohydrates 54g
18%
Dietary Fiber 2g
9%
Sugars 50g
Protein 2g
Vitamin A
1%
Vitamin C
1%
Calcium
5%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Coconut Base
  1. 200g desiccated coconut
  2. 1x 320g tin coconut condensed milk
  3. 150g coconut oil (I use VCO Natutal brand)
Raspberry Jelly
  1. 170g sugar
  2. 2 cups water
  3. 3 T freeze dried raspberry powder
  4. 1 T pectin ( I use Hansells Jam Setting Mix)
  5. 1 T glucose
  6. 2 T gelatine
  7. 1/4 teaspoon citric acid (optional)
Marshmallow
  1. 2 T gelatine
  2. 1/2 cup water
  3. 2 cups sugar
  4. 1 cup water
  5. 2 T freeze dried raspberry powder (or substitute)
To cover
  1. 1 large packet melted dairy free chocolate
Base
  1. 1. Melt the coconut oil and mix all ingredients together. Pack into a square cake tin or container lined with baking paper or foil. Refrigerate.
Jelly
  1. 1. Place all ingredients in a pot except the gelatine and bring to the boil while whisking.
  2. 2. Soak the gelatine in 3 T cold water and stir briefly. Set aside.
  3. 3. Reduce the liquid in the pot by about 2/3. It should be syrupy and slightly thickened.
  4. 4. Add the gelatine to the liquid in the pot and whisk until dissolved.
  5. 5. Let cool to room temperature, stirring often, then pour over the coconut base. (If you do this while it is hot, it will melt the base). Set in the refrigerator.
Marshmallow
  1. 1. Soak the gelatine with the first measure of water for a few minutes.
  2. 2. In the meantime, put the sugar and 2nd measure of water in a pot and bring to the boil, whisking to dissolve the sugar.
  3. 3. Add the gelatine to the hot sugar mix and stir until dissolved.
  4. 4. Boil the sugar and gelatine for 15 minutes exactly. Cool for 5 minutes then place in a cake mixer and whisk at high speed until thick, white and fluffy. Add the fruit powder as it starts to thicken. This usually takes about 10 minutes.
  5. 5. Pour over the set jelly and return to the refrigerator to set.
To cover
  1. When completely set, use a knife in very hot water to cut into even bars.
  2. Dip in melted chocolate. (I use tempered Whittakers chocolate but you could use dairy free cooking chocolate such as Homebrand dark compound chocolate if you don't know how to temper chocolate)
Adapted from Marshmallow adapted from Edmonds Marshmallow recipe
beta
calories
360
fat
16g
protein
2g
carbs
54g
more
Adapted from Marshmallow adapted from Edmonds Marshmallow recipe
Fun With Allergy Kids http://allergykids.co.nz/
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