A healthy version of a delicious classic. It's hard to stop at just one piece!
Pour half of the water into a pot on medium heat and add the vanilla and honey and stir well.
Add 4 tablespoons of gelatin to the rest of the water and set aside to bloom for 5-10 minutes.
Remove the liquid from the heat before it boils, add the gelatin mix and stir well to combine. Set aside to cool slightly.
Once the mixture has cooled, pour into a food processor or Thermomix and blitz until light and fluffy. This may take a couple of minutes.
Pour into a lined container and refrigerate until set.
In a glass, combine the gelatin and half of the water and set aside to bloom.
Blend the thawed raspberries with the rest of the water in a blender or food processor.
Add the raspberry mixture into a pan on medium heat. Add the honey and vanilla and stir until it starts to bubble. Remove from heat and set aside to cool for 1 minute.
Add the bloomed gelatin to the raspberry mixture and return to a low heat, stirring until combined.
Pour the mixture into a lined container and refrigerate until set.
Add the coconut oil to a pan on a low heat and add the choc chips. Stir constantly until completely melted.
Add the salt, coconut oil, coconut cream and honey and stir well. Set aside to cool.
Roughly chop the marshmallow and jelly and place in a lined loaf tin or easter egg moulds.
Add the coconut and macadamias into the tin.
Pour the chocolate into the tin on top of the other ingredients and stir well, so all ingredients are evenly distributed.
Place in the freezer for 60 minutes to set. Slice into pieces and store in the refrigerator.
Servings 10
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