I’ve really been enjoying experimenting with raw chocolate over the last couple of months. These delightful little medallions are easy to make, not to mention very tasty. You can use any combination of your favourite dried fruit, nuts and seeds. I used uncrystallised ginger, dried cranberries, freeze dried pomegranate seeds, cacao nibs, flaked coconut, almonds, walnuts, pistachios and sunflower seeds.
You can make the size of your medallions smaller if you like, but I tend to make everything ‘teenage boy sized.’ But it still doesn’t stop them from eating more than one at a time!
Using raw chocolate is a little trickier than regular chocolate. So if you didn’t want to use it, feel free to use your favourite brand of dark chocolate.
For accurate cup measurements, I sift the raw cacao before measuring to make sure there are no lumps/clumps. All cup measurements are firmly packed.
Makes 12, 6cm medallions
80ml (⅓ cup) melted raw cacao butter (I use this brand)
25g (0.9 ounces or ¼ cup plus 1 tablespoon) raw cacao powder, sifted (I use this brand)
3 tablespoons (45ml) pure maple syrup
A pinch of salt
An assortment of dried fruits, chopped nuts, and/or seeds
Line a tray with baking paper or parchment. For evenly sized medallions, I traced around a 6cm cookie cutter leaving approximately 2cm spaces between each circle. Flip the paper over and place on the tray. If you’re using a smaller cutter, you will of course make more.
To make the chocolate, add all the ingredients to a small bowl, or jug, and whisk everything together. I like to use a small whisk to do this, as it helps disperse any small lumps in the cacao powder. The chocolate will have a thin and syrupy consistency. So set it aside and allow the chocolate to thicken up, stirring it from time to time. The chocolate is ready when it is still runny enough to pour, but is able to hold it’s shape quite well when poured onto the baking paper/parchment.
I found it easier to pour and work with one medallion at a time. It took 2 slightly heaped teaspoons to fill my circle. Once you have poured the chocolate sprinkle with your chosen toppings.
Once all the medallions are done place the tray in the refrigerator and allow the chocolate to set.
When the chocolate is set, gently peel the medallions off the baking paper/parchment. Store in a single layer in an airtight container and keep refrigerated.
Recipe by: The Gluten & Dairy Free Bakehouse