Do you dream of the day that you can bite into pillowy soft marshmallow and chocolatey goodness? Do you long for the day when you can eat a dessert like you used to? Well, the day is here!

We know that desserts and sweet treats can be the thing you miss the most when it comes to treating your SIBO, and while we know that sweet treats like this should be eaten only occasionally, it is nice to have something that you can turn to that you know is SIBO friendly.

Growing up, Rebecca loved sweet treats like the monte carlo or waggon wheel cookies.  The combined cookie, marshmallow and raspberry, with the waggon wheel being smothered in chocolate, were some of her favourite flavour combinations.

But these cookies are filled with sugar and refined flours and not suitable for a SIBO diet.  So Rebecca got busy in the kitchen and created a SIBO-tastic version that we personally feel is better than those original delights.

While there are a few steps in this recipe, it is oh-so-worth it, and you will be basking in the taste bud glory with a mouthwatering treat that is so good, you would never know it is a SIBO dessert.

Start by making the biscuit base. We use a combination of almond and hazelnut flours as this gives a lovely flavour and texture to the entire slice.

Next, comes the lovely sweet/tart raspberry jam.  We like to use fresh raspberries when they are in season, but good quality frozen raspberries will work just as well.

There is a little trick to making the marshmallow, and we learnt it the hard way. It’s important to keep the water/gelatin mix warm so that when you add the hot honey it doesn’t turn it into hard toffee.  The first time Rebecca made this recipe, her gelatin mix had cooled and the marshmallow failed miserably.

To keep it simple, we like to create our chocolate covering with coconut oil and raw cacao powder, but feel free to get creative and come up with your own topping.

This slice is absolutely delicious served with a lovely cup of tea or coffee or a hot drink of your choice. It can be served as and a morning tea or afternoon tea snack, or as a gorgeous dessert slice after dinner.

But be warned, it is almost impossible to stop at one piece, so we recommend you cut it into the recommended portion sizes and either give them as gifts or store them for later so you don't eat the entire slice in one sitting (The Healthy Gut HQ can speak from experience with this!).

This recipe comes from our Christmas eCookbook, which is full of recipes just like this. If you want some more dessert inspiration like this, click here.

Chocolate Raspberry Marshmallow Slice Recipe

Serves: 30

Classification: Phase 2 Remove and Restore, Gluten Free, Dairy Free option

Ingredients

Biscuit Base

1.5 cups almond meal

1 cup hazelnut meal

8 tbs/160g/5oz butter, chilled, cubed (replace with coconut oil for dairy free option)

1.5 tbs honey

2 tsp vanilla powder

Raspberry Jam

3 cups raspberries

1 tbs honey

Marshmallow

1 cup honey

1 cup warm water

2 tbs gelatin

Chocolate Topping

1/2 cup coconut oil

3 tbs cacao powder

Few drops liquid stevia

Method

Pre-heat the oven to 180C/350F. Line a 33cm x 23cm/13-inch x 9-inch baking pan with baking/parchment paper.

Place the biscuit base ingredients in a food processor. Blend until combined and a dough ball has formed. Place in the pan and flatten with your hands until it covers the whole pan. Bake for 10 minutes. Cool.

Place the raspberries and honey in a saucepan. Cook over medium heat until the berries have broken down, then reduce the heat and cook until thickened. Cool, then pour over the base.

Pour the honey and 1/2 cup water into a saucepan. Bring to a boil, then cook until it reaches 115C/240F. Meanwhile, mix the gelatin with ½ cup hot water. Stir thoroughly until combined and pour into a stand mixer. On low speed, slowly add the honey mixture until completely combined. Turn the speed to high, then whip for 10-15 minutes or until the mixture is white, glossy, and thick. Pour the marshmallow over the base and spread evenly. Refrigerate until firm.

Melt the coconut oil in a saucepan. Stir in the cacao powder and stevia. Mix thoroughly. Cool to room temperature, then pour over the marshmallow. Refrigerate until firm.

To serve, remove from the tray and cut into 30 small pieces.