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Preheat the oven to 180°C (350°F) and line a 23x35cm baking tray with non-stick baking paper.
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To make the biscuit base, place the flour, coconut, sugar and melted butter into a bowl and mix to combine. Press into the baking tray and flatten with the back of a spoon to evenly spread. Bake for 18-20 minutes until golden brown.
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To make the jam, place the raspberries and blueberries into a small saucepan with the rice malt syrup and cook, stirring for 10-15 minutes. Add the chia seeds and cook for another 2 minutes until it starts to thicken. Add the Chambord and rosewater to taste, and allow to cool to room temperature. Spread evenly over the top of the biscuit base.
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To make the marshmallow, place 2/3 cup warm water into the bowl of an electric mixer (or a large bowl if using a hand mixer). Sprinkle over the gelatine and stir to combine. Place the sugar, glucose and extra water in a small saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 5-7 minutes or until the temperature reaching 115°C (239°F) on a candy thermometer.
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With the mixer on high speed, pour in the hot sugar syrup into the gelatine mixture in a thin steady stream. Beat until thickened (about 3 minutes in an electric mixer, a little longer with a hand mixer). Fold in the vanilla bean paste and rosewater. Pour the marshmallow mixture evenly over the jam. I had a little too much and poured the excess into another greased dish. Refrigerate for 10-15 minutes or until firm.
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Melt the chocolate and stir in the vegetable/coconut oil until smooth and shiny. Pour over the marshmallow and spread evenly with an offset spatula. Scatter the crumbled freeze dried raspberries and coconut flakes over the top and refrigerate until set. Cut into squares with a warm knife to serve.