Beet Kvass Marshmallow Bars. A Feel-Good Treat

Raspberry marshmallow made with Beet Kvass, layered with peanut caramel, dipped in dark chocolate. A little probiotic magic never hurt a dessert.

Ingredients

Marshmallow

• 1/2 cup frozen raspberries
• 1/2 cup Beet Kvass
• 1 teaspoon vanilla extract
• 3 tablespoons gelatine powder
• 1/3 cup cold water
• 1/4 cup honey
• 1/4 cup maple syrup

Peanut caramel

• 1/2 cup peanut or almond butter
• 1/2 cup maple syrup
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1 pinch of salt

Chocolate coating

• 200 grams dark chocolate
• 1 tablespoon coconut oil



• A sprinkle of flaky salt, to finish

Method

1. Make the marshmallow: Blend the frozen raspberries, Beet Kvass and vanilla extract together until smooth. Strain through a fine mesh sieve and set aside.
2. Bloom the gelatine: Sprinkle the gelatine powder over cold water in a small bowl. Leave to bloom for 5 minutes until spongy.
3. Make the sugar syrup: Combine honey and maple syrup in a small saucepan over medium heat. Bring to a boil and cook for 10 minutes without stirring. Remove from heat.
4. Combine gelatine and raspberry base: Add the bloomed gelatine to the warm raspberry kvass mixture and stir until fully dissolved.
5. Whip the marshmallow: Pour the raspberry gelatine mixture into a stand mixer fitted with the whisk attachment. With the mixer on medium, slowly pour in the hot sugar syrup in a thin, steady stream. Increase to high and beat for 10–15 minutes until thick, glossy and tripled in size. If you don't have a stand mixer you could also use electric beaters.
6. Set the marshmallow: Pour into a lined 20cm square tin and smooth the top. Refrigerate until fully set.
7. Make the peanut caramel: Blend peanut or almond butter, maple syrup, coconut oil, vanilla extract and pinch of salt together until smooth and glossy. Pour evenly over the set marshmallow layer. Return to the fridge or freezer for 20 minutes to firm.
8. Slice and freeze: Remove from the tin and slice into 16 bars. Place the bars on a lined tray and freeze for 20 minutes.
9. Coat in chocolate: Melt dark chocolate and coconut oil together until smooth. Working quickly, roll each bar in the chocolate to coat. Place back on the lined tray and sprinkle immediately with flaky salt, to finish.