From Natasha, Former treasurer for ACTVVS (Now Vegan ACT)

Well worth the effort and the expense of the marshmallows!


  • 225g Nuttelex
  • 1/3 cup caster sugar
  • 1 1/4 cup plain flour
  • just under 1/3 cup self-raising flour


  • 1/4 cup (approx) strawberry or raspberry jam
  • 1/2 pack of Dandies marshmallows
  • 1 packet Sweet William choc chips


  • Preheat oven to 160°C
  • Mix the Nuttelex and sugar until fluffy and creamy and sugar is not gritty
  • Sift in flours and stir to combine
  • Press mixture into base of a square cake tin lined with greaseproof paper (line right up the
  • sides so you can pull the slice out easily at the end)
  • Bake for 20 mins until very lightly golden
  • Spread jam over base until well covered
  • Cut marshmallows in half and press over warm jam until whole base is covered
  • Bake again for 5 mins
  • Allow to cool on the bench
  • Melt the choc chips and pour over the marshmallows
  • Set in fridge for 3 hours then cut into squares – you will need a large sharp non-serrated knife for this
  • Best stored in fridge

Note:  There are other types of vegan marshmallows available in Australia now too – Tracey (Newsletter Editor)