Imported from Instagram

Raspberry and Chocolate Medallions

Name: Raspberry and Chocolate Medallions
Prep time: 10 min
Cook time: 5 min
Total time: 55 min
Yield: 14 servings
Cuisine: Other
Ingredients: 300 g Raspberries (Mashed); 3 tbsp Chia seeds; 200 g Chocolate with more than 75% cocoa (For melting and coating the medallions); 1 tsp Coconut oil; 1 tbsp Date paste (Optional; use as an alternative to honey or erythritol for a sweeter result); 1 tbsp Honey (Optional; use as an alternative to date paste or erythritol for a sweeter result); 2 tsp Erythritol (Optional; use as an alternative to date paste or honey for a sweeter result)

Recipe by Irene Pérez 🍃 Bienestar y vida sin tóxicos @come.vive.viaja · Instagram

Imported by Cali b4n on SeeMeCook

Fresh raspberry medallions covered with dark chocolate, ideal as a snack or frozen dessert. The mixture combines the tartness of the fruit with chia seeds and a chocolate coating containing more than 75% cocoa.

14 servings55 minOther

Cook this recipe, hands-free

Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.

Cook this in the app

Download on theApp Store Get it onGoogle Play

Ingredients

300 g Raspberries (Mashed)
3 tbsp Chia seeds
200 g Chocolate with more than 75% cocoa (For melting and coating the medallions)
1 tsp Coconut oil
1 tbsp Date paste (Optional; use as an alternative to honey or erythritol for a sweeter result)
1 tbsp Honey (Optional; use as an alternative to date paste or erythritol for a sweeter result)
2 tsp Erythritol (Optional; use as an alternative to date paste or honey for a sweeter result)

Steps

1
Mash the raspberries until you obtain a crushed mixture.
2
Add the chia seeds to the mashed raspberries and mix well. If you want sweeter medallions, add one of the indicated options: date paste, honey, or erythritol.
3
Place the mixture on parchment paper, forming 14 medallions.
4
Place the medallions in the freezer for a minimum of 40 minutes.
5
After that time, melt the chocolate together with the coconut oil.
6
Dip the frozen medallions in the melted chocolate, coating them completely.
7
Chill the medallions after coating them in chocolate until firm.
8
Store the medallions in the freezer and serve them well chilled whenever you like.

Notes

The source does not specify the exact method for melting the chocolate or the subsequent chilling time. The amounts of date paste, honey, and erythritol are optional alternatives and should not all be added together.