A raw, vegan, no flour, no refined sugar easy recipe.
Serves: 4
Prep time: 10 mins
Cook time: 15 mins + 2 hours of chilling
Ingredients
100 g House of Chocolate Almond Mylk Chocolate or 65% Dark Chocolate (depending on taste)
250 g Raspberry (fresh or frozen)
5 tbsp Chia seeds
4 tsp Honey or any other sweetener “
Method
1. Prepare the Raspberry Mixture:
In a small bowl, mash the raspberries with a fork and mix in the sweetener until well combined.
2. Add Chia Seeds:
Stir in the chia seeds, ensuring they are evenly distributed.
3. Chill the Mixture:
Place the bowl in the fridge for 30 minutes to allow the mixture to thicken.
4. Shape and Freeze:
Once thickened, form the mixture into medallions and arrange them on a sheet of baking paper. Transfer to the freezer for 1 hour.
5. Melt the Chocolate:
While the medallions are freezing, melt the chocolate using a double boiler or a heatproof bowl set over a pot of simmering water.
6. Dip in Chocolate:
Remove the medallions from the freezer and dip each one into the melted chocolate, ensuring they are fully coated. Place them back on the baking paper.
7. Chill and Set:
Return the chocolate-covered medallions to the fridge for 20 minutes or until the chocolate is firm.
