American · Dessert
Chocolate Marshmallow Treats
A lightened riff on classic chocolate marshmallow crispy treats, built on a whipped allulose-and-gelatin marshmallow fold instead of butter-heavy mini marshmallows, bulked with toasted rice and oat flour, and finished with a thin dark chocolate drizzle instead of a full coating.
$1
15 minsPrep
5 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
121Calories
4.3gProtein
5.3gFat
24.4gCarbs
1.5gSugar
3.2gFiber
213mgSodium
4mgChol
2.8gSat Fat
141mgPotassium
15mgCalcium
1.5mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
10gAllulose
0.3gAlcohol
Goes well with
Guinness Stout
local
Classic Hot Chocolate
international
gluten-free
sweet-spot
Instructions
1
Lightly toast the rice flour in a dry pan for 1-2 minutes until it smells nutty, then tip into a mixing bowl with the oat flour.
2
Bloom the gelatin in the 12g water for 5 minutes until spongy.
3
Melt the butter in a small pan over low heat, then stir in the bloomed gelatin until fully dissolved.
4
Add the allulose to the warm gelatin-butter mixture and whisk vigorously for 2-3 minutes until it triples in volume and turns pale and fluffy, like a marshmallow fluff.
5
Whisk in the vanilla extract, cocoa powder and salt until the fluff turns a deep even brown with no streaks.
6
Fold the oat flour and toasted rice flour through the chocolate fluff quickly before it starts to set, working to an even, stretchy mass.
7
Press the mixture firmly into a 10x10cm pan lined with parchment, smoothing the top with a damp spatula.
8
Melt the dark chocolate over a double boiler and drizzle it evenly over the top.
9
Chill for 20 minutes until the chocolate sets and the slab firms up enough to cut cleanly.
10
Lift out using the parchment and cut into 2 pieces to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.2 oz6g toasted crisp cereal substitute, lightly puffed rice flour
- 0.8 oz22g stirred into puffed base for bulk and chew oat flour
- 0.1 oz4g melted butter
- 0.1 oz3g bloomed in water then dissolved for marshmallow set gelatin
- 0.7 oz20g whipped with water to a marshmallow fluff allulose
- 0.4 oz12g for blooming gelatin and whipping sweetener water
- 0.1 oz2g vanilla extract
- 0.3 oz8g whisked into the marshmallow fluff for chocolate flavour and fibre cocoa powder
- 0.4 oz10g melted and drizzled over the set slab chocolate dark 70
- 0 oz1g pinch stirred into marshmallow mix salt
