Sugar-free rocky road
Written by Sweet Life
Thanks to our friends at SweetLife for this recipe!
PREP TIME 20 mins SERVES X COOK TIME 15 mins DIFFICULTY Moderate
125ml cold water
40g powdered gelatine
250ml cold water
200g Perfect Sweet® xylitol
1 tsp pure vanilla extract
1 tsp strawberry essence or natural pink colouring
500g dark bitter chocolate (see recipe) or good quality 85% dark chocolate
100g pistachios (optional)
80g toasted coconut
Vanilla & strawberry marshmallows cut into 1cm cubes
1. Make marshmallow first: place cold water in a clean bowl, sprinkle over gelatine and whisk to dissolve. Place 250ml water and xylitol in a small saucepan and heat until dissolved. Add the gelatine mixture and stir to combine. Gently boil for 15 minutes. Set aside to cool. Do not allow to set. 2. Divide mixture between 2 large bowls. Stir the vanilla into the first bowl, and then stir the strawberry essence into the second bowl. Using an electric beater, beat each flavour on high speed for 5 minutes or until light and fluffy. Pour the fluffy mixture into 2 lined 18cm square cake pans and set in the fridge. When ready, cut into cubes with a wet knife. 3. Place the dark bitter chocolate into a bowl and melt over hot water. Remove bowl from hot water. Mix the pistachios (optional), cranberries, coconut and the white and pink marshmallow cubes in a large bowl and mix with the melted dark bitter chocolate (or good quality 85% dark chocolate). Spread into the prepared tin. Refrigerate to set. Cut into desired serving size.