- Preparation time
- 35 mins
- Cooking time
- 20 mins
- 25 people
- Meal course
- cakes / cookies / slices
- Posted by
- Posted on
- February 24, 2016
- 200 gram
- Base: sweet biscuit crumbs (I used rich tea)
- 1 cup
- desiccated coconut
- 1 cup
- cocoa powder
- 2/3 cup
- golden syrup
- 2/3 cup
- 1 1/2 cup
- caster sugar
- 2 tsp
- Agar Agar Powder
- 80 mililiter
- glucose syrup
- 1/2 cup
- 3/4 cup
- Aqua faba (butter bean)
- 1/2 tsp
- Xanthum gum
- 2 tsp
- Vanilla extract
- 1 Dash
- Banana flavouring/ colouring (please be aware that some additives will deflate the aquafaba. Unfortunately trial and error is how I know which brands work for me!
- 300 gram
- 1 tbsp
- sunflower oil
Scrumdiddlyumptios chocolate Banana Marshmallow slice!
So I am REALLY EXCITED to be able to share this one with you!!!
It is super delicious!
After developing my recipe for marshmallows, I was inspired to test it out in a few recipes, so this was one of the recipes I came up with.
So this slice has a chocolate top with a Banana flavoured marshmallow centre and a lovely chocolate coconut biscuit crumb base!
It has just the right combination of soft, crisp and chewiness!
For other variations on flavour, you could make the marshmallow any flavour you fancy..strawberry, pineapple, mint etc…even chocolate marshmallow!
To the crumb base, you could add chopped pistachios or fruit for example…or you could leave out the cocoa, and top the marshmallow with toasted coconut instead of chocolate for a more tropical flavour and less calories!
If you want to make them gluten free, be sure to choose gluten free biscuits to use in the base!
For a xmas slice, make the marshmallow mint and add crushed candy canes over the chocolate before it sets!!!
Here is the link to the flavouring drops I used if you want to find something similar.
If you google “flavoring/flavouring drops” then you should be able to find something online in your country, or that can be shipped to you.
Right ,let’s get down to the recipe!
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Raspberry Mousse Imprime Entremet, as seen in the Free Mousse E-book for members of Plantified.
Scrumdiddlyumptious chocolate banana marshmallow slice!
200 grams Rich tea biscuits (or other sweet plain biscuits)
1 cup Dessicated Coconut (250 mls)
1 cup Cocoa powder (250 mls)
2/3 cup golden syrup (160 mls)
2/3 cup vegan Margarine
1 1/2 cups caster sugar (330 grams)
2 tsps Agar agar powder (8.8 grams)
1/3 cup (80 mls) Glucose syrup (or corn syrup)
1/2 cup water (135 grams)
3/4 cup (175 grams)Aquafaba (liquid from a can of Butter beans or Chickpeas)
1/2 tsp (2 grams) Xanthum gum
2 tsp Vanilla extract (10 ml)
Suitable banana flavouring drops and colour *
300 grams dark chocolate (I used Cadbury’s Bourneville which is currently vegan)
1 tbsp Sunflower oil
* Link to the flavouring drops I used are above in the description.
In the USA and Aus try Capella flavours.
Be aware SOME colourings will deflate aquafaba.
I have successfully used Queen colouring drops from Australia and Barco powder colour , yet had fails with natural food colouring and sugarflair fondant colouring in the UK, so you will have to use trial and error with colouring if you have a fail.
- Ok, so its really simple… Slice: -Chuck your packet of biscuits into the blender and turn to fine crumbs. (In the UK we have plain sweet biscuits called Rich tea which is what i like to use for this kind of base, but you could use oat biscuits, or any other biscuit you have in your country which is nice for a crumb base.).
- -Add desiccated coconut (fine dried shredded coconut- if you don't like coconut then omit it and exchange for extra biscuit crumbs)
- -add cocoa
- -mix dry ingredients together
- -In a small saucepan heat up the golden syrup and margarine until it is melted together and runny. (If you don't have golden syrup, you can use an alternate syrup, but eyeball the quantity as you mix it into the dumb, as we want the crumb base to set firm and hold together and if a runny, less sticky syrup is used ,you may need less of the liquid.)
- -pour into the crumb mixture and mix in well with a wooden spoon.
- -tip the crumbs mixture into a slice tray lined with baking paper.(Slice tray approx 13.5 x 9 inch / 32 x 24 cm and 1 inch deep at least.)
- -squash the mixture down evenly across the tray and then roll firmly to make a flat, compressed surface, then chill.
- Marshmallow: Add the Sugar, Agar agar powder into a dry saucepan and combine thoroughly.
- Add the water and whisk to combine properly, then add the glucose and slowly bring to the boil while stirring,before lowering the heat. Using a candy thermometer bring it up to approx 240- 250 f stirring every now and then.
- While you are doing that, with your spare 3rd hand, place the Aquafaba into a bowl with the xanthum gum and whip to stiff peaks.
- Add the vanilla and whip again.
- Once the sugar syrup is the correct temp, take it off the stove, whisk until the bubbles settle and it goes translucent, and then while beating the Aquafaba foam, slowly drizzle the sugar syrup in, whipping all the while…
- Add the banana essence and colouring towards the end and beat in properly.
- Once the marshmallow is done, take your slice tray out of the fridge and pour on the marshmallow and spread it out evenly, then chill.
- Time to lick the bowl and beaters now! Once set its time to add the chocolate topping.
- Add the chocolate and the oil to a cold bowl, then melt together . (i used Cadburys bournville chocolate for this as it is vegan in the UK (at the moment anyway- they often change ingredients so check packet before buying). If you use a high quality chocolate like Lindt etc that melts to a liquid very easily, you may not use the oil, but for a hard chocolate like cadburys etc, you will want to add the oil so the chocolate is cut-able)
- Spread chocolate evenly over slice and place back in fridge to chill.
- Once the chocolate has firmed a bit, make sure you score the top into portions, before it goes hard, otherwise it will be a mess to cut!
- Chill…slice, eat!!!