Coconut-banana kisses with chia seeds and marzipan

Ingredients for 1 servings:

• 2 tbsp chia seeds
• 60 ml water
• 50 ml cream, possibly vegan or coconut milk
• 1 large banana(s), ripe, cut into small pieces
• 200 g marzipan paste, cut into small pieces
• 1 tbsp, heaped powdered sugar
• 1 pinch of salt
• 50 g desiccated coconut
• 140 g dark chocolate coating, approx.

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

also vegan possible, without flour, makes about 28 pieces

Preheat the oven to 180°C (top/bottom heat) or 160°C (convection oven). Line the baking sheets with baking paper. Mix the water and cream and add the chia seeds. Let it sit for about 10 minutes, stirring twice. Combine the desiccated coconut, the finely chopped marzipan, powdered sugar, salt, the finely chopped banana, and the soaked chia seeds. Blend in a food processor (if necessary, twice) until smooth. Transfer to a bowl, mix thoroughly, and let stand for about 5 minutes. Scoop the mixture with a teaspoon and place small mounds on the baking sheet. Bake on the middle rack for about 15 minutes, until lightly browned. Let cool on a wire rack. I’ve tried both ovens. They cook faster with the fan, but the tops darken more quickly. With the top/bottom heat, they take a little longer. Once cooled, melt the chocolate coating in a water bath and spread the chocolate on the bottom of the kisses. Place them back on baking paper and decorate with the remaining chocolate. Let them dry thoroughly.