Delicious Choco Raspberry Coconut Delights
Christmas magic is in the air and what is better than this delicious chocolate dessert to enjoy with your family and friends? These are so easy to make and will be a perfect addition to your holiday dessert table this year. These Choco Raspberry Coconut Delights are soft, gooey, chewy and chocolaty.
Let me tell you what is so special about this dessert: It has three layers:
- Creamy coconut base: Combination of desiccated coconut and condensed milk make a perfectly sweet, creamy and chewy base.
- Raspberry chia seed jam: The middle layer of this tangy jam balances the sweetness of the coconut layer.
- Decadent chocolate: And finally the chocolate layer brings the whole dessert together and compliments the jam amazingly!
Raspberry jam uses simple and fresh ingredients. No processed sugar is added. I have used pure maple syrup to add some sweetness. It is full of chia seeds! Chia seeds add a lot of fibre and antioxidants to the jam. They are also high in omega-3.
Delicious Choco Raspberry Coconut Delights
Ingredients
Raspberry Chia Seed Jam
- 3 cups Fresh raspberries
- 4 tbsp Maple syrup pure
- 1 pinch salt
- 1/2 lime squeezed
- 1/2 tbsp Vanilla extract
- 2 tbsp Water
- 2 tbsp Chia seeds
Coconut Base
- 3 cups Desiccated coconut (unsweetened)
- 300 ml Condensed milk
Chocolate coating
- 2 cups Chocolate chips semi-sweet
Instructions
Raspberry Chia Seed Jam
- Wash the raspberries and add them to a saucepan.
- Add maple syrup, water, salt, vanilla extract, lime juice. Cook on low heat for about 10 minutes. Mash the berries with a fork.
- The berries will become soft and will turn into a puree. Keep stirring with a spatula.
- Turn up the heat and bring to a final boil.
- Remove from heat and let it cool down a bit. Add chia seeds and mix well.
- Bring the jam to room temperature. The jam will start to thicken.
- Put in a glass container and keep in the fridge until needed.
Coconut Base
- Add coconut and condensed milk into a bowl.
- Combine until all the coconut is covered with condensed milk and they form a firm, sticky mixture.
- Add two spoonfuls of the coconut mixture into a each hole of the lined muffin/cupcake pan. Press using the back of a spoon compact the mixture and level from the top.
- Put the muffin pan in the freezer for 5 minutes.
- While you are waiting, melt your chocolate chips in the microwave at 20 seconds increments, stirring in between intervals. Set melted chocolate aside.
- Take out the muffin pan from the freezer. Spread a spoonful of raspberry chia seed jam onto the coconut layer. Put the muffin pan back in the freezer for 5 minutes.
- When your jam is set, take out the muffin pan from the freezer. Carefully take out each disc of coconut and jam out of the muffin pan. Use a knife and gently slide it from one side and run around in a circle. They should come out very easily.
- Place them on another parchment lined tray.
- Dip the top part in the melted chocolate. Now you will have 3 layers: Chocolate, jam and coconut (starting from top to bottom). The chocolate layer will start to harden. Before putting it back in the freezer, add some jam and sprinkle shredded coconut on the top of chocolate.
- Put them back in the freezer for another 5 minutes.
- That's it. Enjoy your delicious treats.
- These stay fresh in the fridge for up to 7 days.
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