Dark Chocolate Bites with Raspberry Jam and Chia (Print version)
No-bake dark chocolate bites filled with raspberry chia jam and dipped in a crisp chocolate shell.
# Ingredients:
For the raspberry chia centers
01 -
1 cup (125 g) fresh raspberries, or thawed frozen raspberries drained well
02 -
2 tablespoons raspberry jam
03 -
1 tablespoon chia seeds
04 -
1-2 teaspoons maple syrup, optional
05 -
1/2 teaspoon vanilla extract
06 -
Pinch of fine salt
For the chocolate shell
07 -
6 oz (170 g) dark chocolate, 70 percent preferred, chopped
08 -
1 teaspoon coconut oil
09 -
Flaky salt or crushed freeze-dried raspberries, optional
# Instructions:
01 -
Mash the raspberries and raspberry jam in a bowl until juicy with a few small berry pieces remaining.
02 -
Stir in the chia seeds, maple syrup if using, vanilla, and fine salt. Let stand for 10-15 minutes until the mixture looks glossy and thick.
03 -
Line a small baking sheet with parchment. Scoop 12 tablespoon-sized mounds of the raspberry chia mixture onto the parchment.
04 -
Freeze the mounds for 30-45 minutes, or until they can be lifted from the parchment without collapsing.
05 -
Melt the chopped dark chocolate with coconut oil in a heatproof bowl set over barely simmering water, or microwave in short bursts, stirring until smooth.
06 -
Dip each frozen raspberry mound in the melted chocolate, let excess drip off, and return it to the parchment. Sprinkle with flaky salt or crushed freeze-dried raspberries if desired. Chill for 10 minutes until set.
# Good to know:
01 -
Keep chilled until serving because the raspberry centers soften at room temperature.
02 -
For a sweeter bite, use semi-sweet chocolate instead of 70 percent dark chocolate.