Rocky Road Buttercups

base:

• 1 cup almond meal

• 3–4 tbsp honey (or maple)

• 2 tbsp almond butter (helps bind + richness)

• Pinch salt

Raspberry jam layer:

• ½ cup raspberry jam

Cashew layer:

• ½ cup chopped or whole cashews

5min Marshmallow layer:

• 2 tbsp honey

• 2 tbsp water

• 3 tsp gelatin powder

• 2 tbsp cold water (for blooming gelatin)

• 1 egg white

Dark chocolate top

• 100–150g dark chocolate

• 1 tsp coconut oil (for snap + gloss)

Mix the base layer into a dough and press into base.

Next make your marshmallow - heat honey and water til it just steams, bloom gelatin in water, whisk egg white (keep your yolk for the easiest and best mayo - recipe on blog). Add bloomed gelatin into warm honey mix to dissolve then whisk into white clouds til shiny and leave to set a few mins. Do you raspberry and cashews while you wait

Add ¼ tsp raspberry jam onto each base and 1-2 cashews

Melt chocolate and coco oil and spoon on each

Set in freezer and serve cold. Yum