So I made this slice a few weeks ago, for a few reasons…..
- to experiment with agar agar powder which is a vegan gelatine substitute.
- In preparation for my Christmas baking, I needed to master marshmallow.
- Finally, I love chocolate and coconut and marshmallow, especially in slice form!
The base is amazing, rich chocolatey and not at all dry or crumbly, the coconut gives it an amazing flavor!
The marshmallow….oh it’s like eating a soft fluffy surgery cloud of goodness!
And finally a thin layer of dark chocolate….perfection!
First of all a little bit of information about agar agar. It is a popular ingredient in Asian deserts, but has many other culinary purposes such as a thickener in soups, ice cream and jam.
It is made from seaweed and is 80% fiber, and full of minerals and protein. It is a perfect vegetarian substitute for gelatine as it is tasteless and uses very similar cooking methods. Visit P.E.T.A for more info.
The recipe is below
175g Butter or Margarine to make this dairy free.
¾ cup Brown sugar
2 Tablespoon Golden Syrup
2 Tablespoon Cocoa Powder
1 cup Rice flour
½ cup corn flour
1 teaspoon xanthum gum
1 ½ teaspoon baking powder
¾ cup Coconut (thread or desiccated)
Preheat oven to 180°C. Grease or line a 30cm ✕ 30cm slice tray.
Melt butter, sugar, golden syrup and cocoa powder together.
In a separate bowl combine the flours, gum, baking powder and coconut.
Once the butter is melted and the sugar dissolved, add the flour mix to the butter.
Press into the prepared tin and bake for 10-12 minutes.
While this is cooling you can begin the marshmallow topping
I got my marshmallow recipe from here, I used agar agar powder rather than flakes.
NOTE: This is a large batch, I used half as the topping for my slice and the other half I placed in a lined tray and used as marshmallow.
If you only want to make the slice then half this marshmallow recipe.
1/2 cup hot water
2 teaspoons agar-agar powder
1 2/3 cups sugar
2 egg whites
a pinch of cream of tartar (optional)
3 tablespoons powdered egg substitute
1 to 2 teaspoons vanilla
Line an 8x8 pan with parchment paper.
Put the sugar into a small saucepan, water and agar-agar powder into it; stir well. Over medium heat, stirring constantly, bring the mixture to a boil.
Reduce heat to low, and simmer, stirring occasionally, about 7 minutes, until the mixture is thick and syrupy.
At the same time, beat the egg whites and cream of tartar in a large mixing bowl with the whisk attachment, until fluffy and stiff, about 5 minutes. Gently fold in 1 tablespoon of the egg substitute.
Carefully, in 3 or 4 additions, pour the warm sugar syrup down the side of the mixing bowl into the egg whites, beating well between each addition. Add the remaining 2 tablespoons egg substitute and 1 teaspoon vanilla, and continue to beat at medium speed until the mixture is glossy and stiff, about 2 minutes. Add the rest of the vanilla to taste, if desired.
Spread half the marshmallow cream on top of the chocolate coconut base and the other half onto the prepared pan and place both tins in the refrigerator or freezer at least 30 minutes, or up to overnight.
Melt chocolate according to the directions on the packet, spread over the set marshmallow.
I found this slice hard to cut, try using a warmed knife.
Tip: To cut individual marshmallows, sift the powdered sugar in a plate, and remove the parchment-lined marshmallows from the pan. Carefully cut with a sharp knife — you will need to wipe the knife frequently — and roll each marshmallow in the powdered sugar.
Add ½ teaspoon of cherry flavouring to the marshmallow syrup
Sprinkle toasted coconut over the chocolate.
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