Ingredients
1 kilogram watermelon, cut into small wedges
1 medium mandarin (200g), segmented
1 cup (150g) cherries
1 cup (130g) strawberries
1 medium kiwifruit (85g), sliced
8 dehydrated orange slices
8 dehydrated pineapple slices
Crunchy add-ons
2 tablespoons freeze-dried raspberries, crushed
1 tablespoon desiccated coconut
1 tablespoon slivered pistachios, chopped
1 tablespoon activated buckwheat groats
2 teaspoons freeze-dried raspberry powder
1 teaspoon bee pollen, optional
Chocolate coating
2 tablespoon coconut oil
1/2 cup (120g) cacao butter, chopped finely
2 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
3/4 cup (100g) cacao powder
Method
1. Place fruit on trays lined with baking paper. With a paper towel, pat watermelon dry to remove excess moisture.
2. Place crunchy add-ons in separate small bowls.
3. Make chocolate coating - Place coconut oil and cacao butter in a medium heatproof bowl over a smaller heatproof bowl of boiling water; whisk until combined and smooth. Whisk in syrup and vanilla; remove from heat. Whisk in cacao until combined and smooth.
4. Working in batches, beginning with the smaller fruits, dip fruit into chocolate coating; allow excess chocolate to drain off. Sprinkle with a selection of crunchy add-ons; place on tray. If chocolate starts to thicken, reheat. Refrigerate choc-dipped fruit for 15 minutes or until chocolate is set.
5. Pour any leftover chocolate coating onto a plate lined with baking paper; sprinkle with leftover crunchy add-ons. Refrigerate for 15 minutes or until chocolate is set. Break into pieces and serve with the choc-dipped fruit.
Source: Womens Weekly Food
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