Articles & Recipes

White Chocolate Medallions (vegan)

December 4, 2017

We always make chocolate medallions for the holiday season. They’re so easy to prepare and so delicious, it would be a shame to do without them. Here is a pretty white chocolate version topped with cranberries, caramelized almonds and coconut, perfect for your next cookie exchange!

Ingredients Makes 20 medallions

40 almonds 40
1 tbsp raw cane sugar 12 g
8 oz vegan white chocolate, chopped 250 g
3 tbsp dried cranberries, chopped 30 g
5 tbsp shredded coconut 30 g

Instructions

Prep
  • 2 baking sheets, lined with parchment paper
  1. In a small skillet, combine almonds and sugar. Place over high heat and cook, stirring, to caramelize. Continue stirring until all almonds are coated in caramel.
  2. Spread almonds on one prepared baking sheet and let cool. Chop almonds and transfer to a bowl.
  3. In a bowl set over a saucepan of simmering water, melt white chocolate.
  4. On prepared baking sheets, using a tablespoon, form chocolate circles about 11⁄2 to 2 inches (4 to 5 cm) in diameter. (Pour a little melted chocolate from spoon and use base of spoon to spread chocolate in a circle.) Place almond and cranberry pieces on top. Sprinkle with shredded coconut. Refrigerate until set.
  5. Carefully remove medallions from baking sheets and transfer to an airtight container. If you have several layers, use parchment paper to separate medallions. Refrigerate until ready to serve.

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