Marvellous Marshies

Gluten free and delicious.

Shortbread base

Ingredients:

- Coconut flour (enough to roughly fill your square dish to a shortbread depth

- 3 tbsp coconut oil

- 3 tbsp almond flour

- Tsp salt

- Tbsp golden syrup

- Few drops of vanilla essence

Method:

-Set oven to 200°C

-Melt syrup, oil, vanilla essence on the hob

-Remove from the heat and mix in the flour and salt.

-Push the mix into the grease proof papered Glass square (not crucial) dish and bake for 10 mins

-Leave to cool

Topping

Ingredients:

-200g marshmallows

-150g white chocolate

-50g dark

Method:

-melt marshmallows for 30secs in microwave onto of the cooled base and spread (you may need to microwave twice). This is why you needed the glass dish because a tin would spark up. You can melt the marshmallows in a separate bowl but it will be messy.

-leave to solidify in the fridge for around 20/30mins

-Melt both white and dark chocolate separately

-Take a tbsp of the melted white , and mix with chosen food colouring separately

-Pour white choc over the set marshmallow

-Spoon small blobs of the coloured white and dark

-Create swirl patterns with cocktail stick

-Refrigerate for ~2 hours (or until set at room temp) and cut