@officiallyemil: RECIPE 🍫🎃 Ingredients * 1 cup water * 4 tbsp unflavoured beef gelatin * 1/4 cup pure maple syrup * 2 tsp vanilla extract * pinch sea salt * 4-5 medjool dates * 1 tsp vanilla * Milk of choice * 4 tbsp almond butter (or peanut) * 100g dark chocolate (12 squares) Instructions: Date Caramel: 1. Add pitted dates to a blender or food processor with 1 tsp vanilla, pinch of salt and a splash of milk (I used soy) 2. Blend until smooth and thick Gelatin Marshmallow Base: * In a large bowl add 1 cup of hot or just boiled water * Add 1/4 cup of maple syrup to the hot water * Add 2 tsp vanilla and pinch of salt * Mix until incorporated * Sprinkle unflavoured gelatin 1 tbsp at a time evenly over the hot sugar water mixture to ensure no clumps form and all gelatin hydrates. * With an electric mixer, wisk gelatin mixture on high for 10-20 minutes until mixture becomes pale and pancake batter constancy (you want it to be a little runny) * IMMEDIATELY (because it will set right away) into a loaf pan or 9x9 pan lined with parchment paper. Set in fridge 1-2 hours. * Add nut butter spread on the marshmallow topped with the date caramel and put back in fridge to firm (1-2 hours) * Slice into bars Temper Chocolate: Chop chocolate into small uniform size Separate 1/3 of total chocolate mixture into a heat safe bowl Using a double boiler melt 1/3 of chocolate until fully melted and smooth. Remove from the heat and add 1/3 of remaining chopped chocolate to the melted chocolate. Mix well until completely smooth. Add in the remainder of chopped chocolate mix well until fully melted. Using a spoon coat all marshmallow bars with chocolate tapping off any excess. Sprinkle with sea salt while chocolate is still melted. Let set in the fridge until chocolate firms. Store in the fridge for 3-4 days.

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Saturday 24 October 2026 19:43:06 GMT