Superfood Christmas Rocky Road

© Rocky Road 1Super delicious, fluffy, nutty, chocolatey mess thats so traditional at Christmas time!

Well how about that with a healthy spin on it? One of the things this Rocky Road is enriched with is Maca powder that has vitamins, energy boosting properties, benefits for the skin, helps to increase energy, and helps with womens & mens health & reproductive health. 

Another great superfood is chia seeds. Being high in nutrients, antioxidants, protein and Omega 3 fatty acids, I love to throw them into treats when I can!

Then the Marshmallows are filled with liquid chlorophyll and beetroot! How wonderful! Natural colouring at it’s best! No numbers needed! 

I use Organic (70%) Dark Chocolate in the Rocky Road. You can do it with Cacao Butter, but it will have a low melt temperature.

I toast the coconut chips just in the oven on a baking tray for a few minutes on 180. It adds a really rich, nutty flavour. 

Once again, my freeze-dried berries come into play! The raspberries help to cut through the sweet of the chocolate and give a nice tart effect!   © Rocky Road 2  Perhaps you could enjoy this delicious treat with a glass of your favourite milk!  

Healthy Christmas Rocky Road
Yields 24
A delicious superfood Rocky Road!
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 300g Organic Dark Chocolate (70%), broken into 3-4cm pieces.
  2. 40g Organic Butter
  3. 200g Marshmallows
  4. 100g Mixed Nuts (I used roasted Almonds & Macadamias)
  5. 20g Cranberries (unsweetend)
  6. 1tsp Maca Powder
  7. 10g Chia Seeds
  8. 35g Toasted Coconut Chips
  9. 5g Freeze-dried Raspberries
Instructions
  1. Place the chocolate into the Thermomix and mill 10 Sec/Speed 9.
  2. Add the butter then mix and melt 4 Mins/50º/Speed 3.
  3. Add all the remaining ingredients and mix gently 1-3 Sec/Speed 2/Reverse.
  4. Place into a baking paper lined rectangle slice tray and place into the fridge to set. Cut into squares and serve.
Notes
  1. Here is my healthy Marshmallows recipe.
Kitch'n Thyme http://kitchnthyme.com.au/

Healthy Honey Marshmallows

 

 

How about these pretty Christmas colours! ©Marshmallow 2Using sustainably sourced gelatine, and honey over sugar,  these marshmallows are a great option for a healthy treat, especially at Christmas! I use the Great Lakes Pure Protein Gelatin (from iHerb) which is very beneficial for digestive issues, joint recovery, and helps to promote healthy skin, hair and nails. I have seen marshmallow recipes that use good bacteria in them, however the benefits of the good bacteria would be ruined once heated over 37º or so. Perhaps I will do some experimenting with this. 

The store bought varieties are full of preservatives, sugars, flavours and who knows what else! With these you can have peace of mind that you know exactly what has gone into them. Using honey is a much better option than sugar, however the benefits of raw honey are non existent once heated, and like any sweet treat, it still turns into sugar in the body. However, as part of a balanced diet, and for a special occasion, these are great! I feel good about my son eating something which is somewhat fortified with health benefiting ingredients at the same time as being a treat!

For treats like this, the Thermomix 5 is just brilliant for its accurate temperatures. How fantastic being able to heat it to exactly 120ºC without having to stand there over the stove with a candy thermometer! I get to walk away!

Play around with your own flavours and colours! I’ve got a few other varieties up my sleeve to play with soon. But for now how gorgeous and festive would these look on the table for Christmas!…….And the exciting thing is that I have a delicious Healthy (Superfood enriched) Rocky Road recipe coming to you before Christmas!! Stay tuned!  © Marshmallow 3  

Healthy Marshmallows
Yields 50
Naturally coloured, fluffy, naturally sweetened marshmallows!
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. 185ml Warm Water
  2. 260g Honey
  3. 3 Tbsp Gelatin (grass-fed, unflavoured)
  4. 1 tsp Vanilla Essence
  5. Coconut oil for cutting
Pink Colour
  1. 1 Tbsp Beetroot Juice or 1 tsp Beetroot Powder or 1 Tbsp Pink Dragonfruit Juice or Dragonfruit Powder
Green Colour
  1. 1 Tbsp Liquid Chlorophyll
Instructions
  1. Place 60ml of the water along with the honey into the Thermomix and cook 8-10 Mins/120º/Speed 2, and you may like to place the simmering basket on top of the lid to replace the MC for this step.(If you have a TM31 cook at Varoma temperature).
  2. Whilst that is cooking, combine the other 125ml of warm water with the gelatin in a small bowl. (The easiest way to do this is to rain the gelatine into the water in a steady stream whilst whisking in simultaneously with the other hand. The quicker you get the gelatine incorporated the easier it is.)
  3. When the honey mixture is cooked, let it cool to 70º.
  4. Then add the gelatin mix and stir 1 Min/Speed 2.
  5. Insert the butterfly and whip 10 Mins/Speed 4.
  6. In the last 30 seconds add the vanilla.
  7. Separate 2/3 of the mixture into 2 separate bowls (for colouring) and pour the remaining 1/3 (white colour) into a baking paper lined container to set.
Pink Marshmallows
  1. Powder Method: Stir in the beetroot or dragonfruit powder until well combined and desired colour is achieved. Then pour into a baking paper lined container to set.
  2. Juice Method: Place 1/4 of a small beetroot or dragonfruit into the Thermomix and blend 3 Sec/Speed 7. Scrape down the sides of the bowl and add 2 tsp water. (No need to add water if using the dragonfruit.) Give a quick whiz to combine, then strain the juice into a bowl. Add 1 Tbsp of the juice to the marshmallows and fold through. Then pour into a baking paper lined container to set.
Green Marshmallows
  1. Fold through the liquid chlorophyll and pour into a baking paper lined container to set.
  2. They will need at least 1-2 hours to set. (You can also pop them in the fridge if you need them to set quickly!)
  3. Once set, remove from containers and cut neatly into squares or cut into marshmallow rounds (using a well oiled small round pastry cutter).
  4. Toss in tapioca starch or cornflour for a traditional look. Don't be tempted to roll them in icing sugar. They sweat and become far too wet!
  5. Store in an airtight container for 3-5 days.
Kitch'n Thyme http://kitchnthyme.com.au/