Ingredients

Coconut flour 220 g
Fresh cream 100 ml
Butter 50 g
Sugar 40 g
Raspberry jam 40 g
Dried cranberries 30 g
50% dark chocolate 300 g
White and red hundreds and thousands q.s.
Fresh red currant q.s.
Love Skewers

Method

Put the cream, butter and sugar in the saucepan and melt by stirring. Turn off and leave to cool. Then add the coconut flour, the red fruit jam and the dried cranberries cut into small pieces. Mix well to obtain a compact mixture, pour it on a sheet of parchment paper and form a 1.5 cm thick rectangle. Cover with cling film and put in the fridge overnight.

The next day, using the biscuit cutters, use the cold mixture to make small tree shapes. Transfer the trees on a tray covered with parchment paper and put them in the freezer for about 30 minutes.

Melt the chocolate in a bain-marie and let it cool down. Dip one tree at a time into the chocolate, turning it over so that it is completely covered with chocolate. Lift the tree with a fork, eliminating the excess chocolate, and transfer it onto a tray covered with parchment paper, sprinkle the surface with red and white hundreds and thousands. Repeat for all trees. Allow the chocolate to dry well until it has completely hardened.

Plating

First insert one red currant onto a Love Skewer and then the small chocolate tree. Repeat for all trees.