Guilt-less Desserts & Treats for your Family

Rocky Road Marshmallow (and my new Christmas cookbook giveaway)

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Christmas is my favourite time of year and what better way to celebrate the festive season than by sharing my favourite recipes with you! All your Christmas desserts and treats are covered in ‘Mummy Made.It A Healthy Christmas’ eBook. You’ll find a Christmas pudding with hidden vegetables, nut free Cupcakes, a fruit sweetened traditional Christmas cake, lots of Gingerbread treats and more dairy free creams and custards than you could ever imagine. Make sure you get your copy now so you can start cooking up a healthy Christmas storm today!

Today I wanted to share with you one of my favourite treat recipes from my Christmas Cook Book; Rocky Road Marshmallow. Making your own marshmallow is simpler than you think and they taste so much better. The bonus with these Rocky Road Marshmallows is that you can use leftover cookies, nuts and fruits to add colour and flavour. The combinations are up to you!

Rocky Road Marshmallow (6)

Because I am so excited about sharing all of my favourite Christmas Recipes I want to give one lucky reader a chance to win their own copy of  ‘Mummy Made.It A Healthy Christmas’ ebook. For your chance to win, head to the competition entry box after the recipe.


Rocky Road Marshmallow

Christmas time doesn't mean you have to miss out on treats. This Rocky Road Marshmallow uses left over cookies, nuts and berries to make a family friendly party treat. Use festive cookie cutters to give the Rocky Road Marshmallow a Christmas makeover.
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins



  • 1 Egg White
  • 3/4 Cup Maple Syrup/Honey
  • 200 ml water
  • 2 Tablespoons Gelatine
  • 2 Tablespoons Cocoa unsweetened
  • 3 Tablespoons each Arrowroot and Cocoa


  • 1- 1 1/2 Cups Biscuit pieces
  • 3/4-1 Cup Desiccated Coconut
  • 3/4-1 Cup dried cranberries/raspberries etc
  • 1/2- 3/4 Cup Nuts macadamias, pecans etc
  • 1/2 Cup Chocolate Chip Pieces



  • Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attached.
  • Pour 100ml of water into a small bowl/cup and sprinkle gelatine over. Allow to sit and thicken for a minimum of 5 minutes.
  • Pour the Maple Syrup and 100ml of water into a saucepan and bring to a slow boil.
  • Once boiling, add the gelatine mixture and whisk to combine.
  • Bring to the boil again and boil for 30 seconds.
  • Turn the whisk onto medium and pour the hot mixture down the side of the mixing bowl.
  • Once added turn to high and whisk for 5 minutes.
  • Turn off and sift Cocoa over Marshmallow mixture.
  • Return the whisk to high and whisk for 6-8 minutes, or until the Marshmallow fluffs up and becomes thick.
  • Add the selected options and fold into Chocolate marshmallow mixture.
  • Pour mixture into a lined tray/casserole dish (the size/depth of the tin will determine the size of your Marshmallows) and leave at room temperature for a minimum of 4 hours.
  • Cut the Marshmallow into pieces or cut into shapes using cookie cutters.
  • Combine additional cocoa and arrowroot, and roll each piece of Marshmallow in it (this prevents it from being too sticky).
  • Store in an airtight container at room temperature for up to 3 days.

20 Comments to Rocky Road Marshmallow (and my new Christmas cookbook giveaway)

  1. Yummm, my hubby will love this! He has a massive sweet tooth but atleast if he’s eating this he isnt eating table sugar and wheat.

  2. Long time reader – love the blog. I am looking forward to making your version of the passionfruit momofuku cake for xmas however, might need to make this too!

    • That is one of my favourite desserts!! I have used the same layer cake concept for 2 of my cakes in the Christmas Cook book. I love the way the flavours all work togther….despite seeming at odds with each. The passionfruit curd is super!!!!

  3. Gingerbread cookies are my favorite – my dad used to always bring us gingerbread men from Au Bon Pain and they always had the perfect texture (slightly chewy and not too crunchy)

    • I love Gingerbread too! I’ve gone a bit overboard with the Gingerbread in my cook book..I couldn’t help myself

  4. Christmas is my favourite, so It’s so hard to choose! I’d say crystallized ginger “shortbread” I make with amaranth flour! I’ve recently been diagnosed with a slew of allergies and digestive problems, so I cannot eat the things I used to love to bake. I’m so thrilled to have found your book! Thank you!

    • Thanks Kate. It is hard when you are faced with food challanges. Please let me know if there is anything you want ‘healthified’..i love a good challange!

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