Raspberries in Chocolate with Chia Seeds
30 min
Sezamo
Ingredients
Preparation method
Ingredients overview
- 150 g frozen raspberries (or fresh)
- 20 g polyfloral honey
- 20 g chia seeds
- 100 g dark chocolate
- 1 teaspoon cooking coconut oil
Prepare a plate or tray lined with baking paper. In a medium-sized bowl, mash the raspberries (previously defrosted) with a fork. Add the honey and chia seeds, mix well, and let the mixture rest for 10-20 minutes, until the chia seeds absorb the liquid and the mixture thickens slightly.
Using a spoon, form 10 equal mounds on the prepared plate. Place the tray in the freezer for at least an hour, until the raspberry pieces are completely frozen.
After the time has passed, melt the dark chocolate together with the coconut oil in a bain-marie. Dip each frozen raspberry piece into the melted chocolate, ensuring it is well covered. Place them back on the baking paper and let them harden for another 1-2 minutes (the chocolate will harden almost instantly due to the cold fruit). Serve immediately or keep refrigerated.
Chef's tip
For a vegan option, you can replace honey with agave syrup or maple syrup.
If using fresh raspberries, mash them the same way as frozen ones; it might take a few extra minutes for the chia seeds to bind the mixture.
Nutritional values
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25 min
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