Desserts

Chocolate Coins with dried fruits and nuts

Name: Chocolate Coins with dried fruits and nuts
Prep time: 20 min
Total time: 20 min
Yield: For about 13 coins:
Ingredients: 200 g Rapunzel semisweet couverture; 3 tsp Rapunzel coconut palm sugar; 1 pinch Rapunzel bourbon vanilla powder; 1 pinch Rapunzel atlantic sea salt fine; optional: 1 ½ TL Rapunzel coconut oil; Use any kind of dried fruits, nuts and seeds as desired like:; 1 tsp Rapunzel candied orange peel without sugar, diced; 1 tsp Rapunzel candied lemon peel without sugar, diced; 2 Rapunzel dates without pit Deglet Nour,; 1 tbs Rapunzel almond slivers; 2 tbs Rapunzel cashew kernels crushed; 2 Rapunzel whole sweet apricots,; 1 tbs Rapunzel sultanas; 1 tbs Rapunzel hemp seeds peeled

BerlinKitchen

20 Min.

For about 13 coins:

Vegan

Info

Perptime 20 Min.
Cooltime 120 Min.

Ingredients

Portions

200 g Rapunzel semisweet couverture
3 Coconut blossom sugar
1 Bourbon vanilla powder HIH
1 Atlantic sea salt fine
Coconut oil virgin HIH
Use any kind of dried fruits, nuts and seeds as desired like:
1 Candied orange peel without sugar
1 tsp Rapunzel candied lemon peel without sugar, diced
2 Dates pitted Deglet Nour HIH
1 Almond slivers
2 Cashew kernels crushed HIH
2 Whole sweet apricots project
1 Sultanas project
1 Hemp seeds peeled

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Line a baking sheet with parchment paper.

Melt chocolate completely in a bowl set over a pan with boiling water; add sugar, vanilla powder and salt and optionally coconut oil for a softer consistency.

Pour per coin one tablespoon of chocolate sauce (about 15 g)on the parchment paper. Top with dried fruits and nuts and let cool off in refrigerator for one hour. Store in a glass container.