‘Off The Wagon Wheels’ Healthy Slice

• Preheat the oven to 180ºC/350ºF/Gas Mark 4.
• Grease and line a 28cm x 18cm lamington tin with baking paper.

To make the Bake Cookie Dough Base

• Melt the butter and rice malt syrup in a small saucepan (or in a mixing bowl in the microwave).
• Combine with the remaining ingredients and mix well.
• Press the mixture into the prepared tin and bake for 15-20 minutes.
• When cool, spread jam over the base and refrigerate.

To make the marshmallow filling

• ‘Bloom’ the gut-loving gelatin by stirring it into 1/3 cup of COLD water until it dissolves.
• Allow to sit for 5 minutes – it will become firm like a rubber ball.
• Meanwhile, combine the rice malt syrup, vanilla and salt in a saucepan with 1 cup of water and bring to the boil.
• Reduce the heat and simmer, stirring constantly, for 8 minutes.
• Turn off the heat, add the gelatin blob to the mixture and stir to dissolve.
• Using a stick blender, blitz until it thickens slightly (or transfer to a high-powdered blender to cut time). It might be easy to let this cool a little beforehand.
• Pour the marshmallow over the cooled jam layer.
• Now rub your hands in coconut oil and use your fingers to smooth the surface.
• Refrigerate for at least 1 hour or until set.

To Make Raspberry Chia Jam

• Throw all the required ingredients into a blender and blitz until smooth. You may need to add some extra water to help it combine.
• Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble.
• Reduce the heat and whisk constantly until thickened, about 3-5 minutes.

To Make The Choc Coating

• Melt the chocolate slowly in a microwave (or a heatproof bowl over a saucepan of boiling water, making sure the base of the bowl doesn’t touch the wateand pour over the marshmallow layer, spreading it evenly.
• Return the tray to the fridge for at least 1 hour or until the chocolate is set.
• Cut into squares to serve.