Rocky Road Recipe by Roz Purcell
Making homemade marshmallows is surely up there as one of those important life skills that everyone should learn. It can be tricky to get it right, but it will become easier every time you make it.
Makes 24 squares
– 450g dark chocolate (at least 70% cocoa solids)
– 1 x 400ml tin of full-fat coconut milk
– 4 tbsp honey or maple syrup
– 250ml water
– 3 tbsp gelatine
– 4 tbsp honey
– 1 tsp vanilla essence
– 110g ground almonds
– 1 tbsp tapioca flour
– 30g butter or coconut oil
– 1 tbsp honey or maple syrup
1. You need to make the marshmallow first, so start by lining a 2lb loaf tin with non-stick baking paper. Pour 125ml of the water into a bowl that’s big enough to use a hand-held mixer with later and sprinkle over the gelatine, or use the bowl of your stand mixer if you have one. Give it a stir and let it ‘bloom’.
2. Pour the remaining 125ml of water into a saucepan with the honey and vanilla. Bring up to a simmer and let it bubble away without stirring for 8–11 minutes, until the colour lightens and the mixture thickens and reduces.
3. Remove from the heat and slowly pour it into the gelatine mix, whisking with a hand-held mixer on a low speed until light and fluffy (this will take 8–10 minutes).
4. Pour into the lined tin and smooth the top until it’s level and even. Let the marshmallow sit at room temperature, uncovered, for 2–4 hours, until firm.
5. Lift the marshmallow slab out of the tin, peel away the paper and cut into 2.5cm squares.
6. Preheat the oven to 180 degrees. Line a baking tray and a 1lb loaf tin with non-stick baking paper.
7. Out the ground almonds and tapioca flour into a large bowl and rub in the butter or coconut oil with your fingertips until it forms a crumble texture.
8. Gently melt the honey or maple syrup in a small saucepan or in the microwave and add it to the flour mixture, stirring to combine.
9. Pinch off portions of the dough and mould into biscuits about 2.5cm thick and 5cm in diameter. You should aim to make about eight biscuits.
10. Place the biscuits on the lined baking tray and bake for 10-15 minutes, until golden and firm. Cool on a wire rack then cut into 2.5cm chunks.
11. Melt the chocolate in a large heatproof bowl set over a pan of gently simmering water, making sure the water doesn’t touch the bottom of the bowl.
12. Stir until smooth, then remove the bowl from the pan, pour in the coconut milk and honey and stir until thoroughly combined.
13. Mix in the marshmallows and biscuits and stir until they are evenly distributed.
14. Scrape into the lined loaf tin, smoothing the top until it’s even. Put the tin in the fridge for about 1 hour, until set.
15. Using the paper, lift the rocky road out of the tin and cut into squares. Store in the fridge in an airtight container for up to one week.
Roz Purcell’s approach to cooking is simple: use whole foods to live a whole life. Having developed a negative relationship with food that led her to make unhealthy choices, she cured herself by rediscovering her love of cooking from scratch. She used her passion for food to experiment with flavours and textures and develop the most amazing recipes that fuel the body, providing the energy and vitality needed to look and feel great.
Roz began blogging at naturalbornfeeder.com in 2013 to document her love of cooking and to share her recipes. Now in her highly-anticipated cookbook, written with the same wonderfully accessible approach, she features over 170 easy-to-follow, delicious recipes that prove whole foods can taste far better than a pre-packaged meal.
In Natural Born Feeder, you will find recipes for smoothies, juices and drinks, countless ways to “Pimp your Porridge” and plenty of Roz’s famous Pancakes and Crepes. There’s also recipes for soups, salads, sides, main dishes, simple pleasures, desserts, breads, sports snacks, dips and “The Nut Butter Collective”. Plenty of inspiration to get into the kitchen, and get cooking!
Natural Born Feeder is published by Gill Books, priced at €27.99.