Ingredients:

  • 170g (1 ½ cups) Fine Blanched Almond Flour
  • 50g (½ cup) Confectioner's Erythritol/Monk Fruit Blend
  • 10g (2 tbsp) Unsweetened Cocoa Powder (Optional)
  • 1/2 tsp Fine Sea Salt
  • 113g (1 stick or ½ cup) Unsalted Butter, melted
  • 1 tsp Pure Vanilla Extract (for the crust)
  • 225g (8 oz or 1 ½ cups) Sugar-Free Dark Chocolate Chips
  • 30ml (2 tbsp) Heavy Cream or Full-Fat Coconut Milk
  • 14g (2 packets or 2 tbsp) Unflavored Beef Gelatin Powder
  • 120ml (½ cup) Cold Water (for blooming)
  • 180ml (¾ cup) Water (for heating)
  • 240g (1 ½ cups) Allulose Sweetener (Crucial for fluff stability)
  • 1 tsp Pure Vanilla Extract (for the fluff)
  • 1/4 tsp Cream of Tartar (Optional)

Instructions:

  1. Prep the Pan & Crust Base: Preheat the oven to 175°C (350°F). Line an 8x8 inch pan with parchment paper, leaving an overhang. In a medium bowl, whisk together the almond flour, sweetener, cocoa powder, and salt. Pour in the melted butter and vanilla extract. Stir until a uniform, damp dough forms.
  2. Press & Bake the Crust: Transfer the dough to the prepared pan. Press it down very firmly and evenly across the base using a measuring cup. Bake the crust for 12–15 minutes until set. Remove from the oven and set aside.
  3. Prepare the Marshmallow Syrup: Pour 120ml (½ cup) cold water into the stand mixer bowl and sprinkle the gelatin powder over it to bloom for 5–10 minutes. In a small saucepan, combine the Allulose, the second measure of water (180ml), and the cream of tartar (if using). Heat over medium-high heat, stirring until the Allulose is completely dissolved and the mixture begins to simmer (approx. 5 minutes).
  4. Whip the Fluff: With the mixer running on low speed (using the whisk attachment), slowly and carefully pour the hot syrup into the gelatin mixture. Increase the speed to high and whip for 8–12 minutes until the mixture triples in volume and forms stiff, glossy peaks. Add the vanilla extract during the last minute of whipping.
  5. Assemble the Layers: While the marshmallow is whipping, melt the chocolate chips and heavy cream together in 30-second microwave intervals until smooth. Pour the melted chocolate evenly over the warm crust, spreading it to the edges. Immediately dollop and spread the marshmallow fluff over the chocolate layer, creating peaks and swirls on the surface.
  6. Finish and Chill: Use a kitchen torch or carefully place the pan under a preheated broiler (grill) for 30–60 seconds to lightly brown and caramelise the marshmallow peaks (watch constantly!). Allow to cool slightly, then cover loosely and chill in the refrigerator for a minimum of 2 hours (ideally 4 hours) until completely firm. Use the parchment overhangs to lift the bars out, then slice into 12 squares using a hot, sharp knife.