Chocolate-Enrobed Berry Gelee Delights
Satisfy your dessert cravings with these elegant Chocolate-Enrobed Berry Gelee Delights – a treat for the eyes and the palate!
Ingredients:
For the Crust:
1 cup almond flour
1/2 cup crushed digestive biscuits
1/4 cup cocoa powder
1/4 cup coconut oil, melted
2 tablespoons maple syrup
For the Chocolate Fudge Layer:
1 cup dates, pitted and soaked
1/2 cup unsweetened cocoa powder
1/2 cup nut butter (almond, cashew, or peanut)
1/4 cup coconut oil, melted
A pinch of salt
For the Berry Layer:
2 cups mixed berries (such as raspberries and strawberries)
1/4 cup chia seeds
3 tablespoons maple syrup
For the Chocolate Ganache:
1 cup dark chocolate chips
1/2 cup heavy cream
For Garnish:
Edible dried rose petals
A pinch of sea salt flakes
Directions:
Prepare the Crust: Mix the almond flour, crushed digestive biscuits, cocoa powder, melted coconut oil, and maple syrup until well combined. Press this mixture into the bottom of silicone molds to form the crust. Chill in the fridge while preparing the fudge layer.
Make the Chocolate Fudge Layer: Drain the soaked dates and blend them with the cocoa powder, nut butter, melted coconut oil, and a pinch of salt until smooth. Spread this fudge layer over the crust and return to the fridge to set.
Create the Berry Layer: Puree the mixed berries until smooth. In a saucepan, combine berry puree, chia seeds, and maple syrup, and cook until it thickens. Cool slightly before spreading over the fudge layer. Chill until set.
Prepare the Chocolate Ganache: Heat the heavy cream until it simmers. Pour over the dark chocolate chips and let it sit for a minute, then stir until smooth. Pour the ganache over the berry layer. Chill for at least 2 hours.
Garnish: Once set, remove the bites from the molds. Sprinkle with dried rose petals and sea salt flakes.
Prep Time: 15 minutes | Cooking Time: 5 minutes | Total Time: 1 hour 20 minutes | Kcal: 80 kcal per piece | Servings: Makes about 20 pieces
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