At Salt & Wind, we’ve made a vow to pack as many healthy travel snacks as possible. Some are as simple as bringing along some dates and almonds, but other times we like to make something special like these Superfood Chocolate Mendiants.
Why You’ll Love This Recipe
These Chocolate Mendiants are a healthy-ish treat since we topped them with nutrient-packed superfoods like flax-and-honey-roasted nuts, goji berries, toasted coconut, and cacao nibs.
This Superfood Chocolate Mendiants recipe can last days so you’ll be good no matter how long you’re on the road – just be sure to make enough to share with your fellow fliers or you may get a lot of jealous looks.
Recipe Ingredients
Here is how to make this chocolate mendiants recipe:
- Nuts
- Honey
- Chia seeds
- Dark Chocolate
- Coconut Flakes
- Cacao Nibs and/or Goji Berries
How To Make This Chocolate Mendiants Recipe
Here is how to make this chocolate mendiants recipe:
- Make The Caramelized Nuts: Bake the honey and chia nuts in the oven until toasted and browned then set aside to chill.
- Melt The Chocolate: Melt the chocolate over simmering water then pour into 1 1/2-inch diameter circles on a parchment-lined sheet then top with garnishes.
- Chill: Chill the coins until firm then serve.
More Chocolate Recipes
Here are a few of our other favorite chocolate recipes:
Go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Superfood Chocolate Mendiants Recipe
Equipment
Ingredients
For The Caramelized Nuts:
- 1/2 cup whole raw almonds walnuts, or pistachios
- 2 tablespoons agave nectar, brown rice syrup, or honey
- 1 tablesoon Chia seeds of flaxseeds
For The Mendiants:
- 5 ounces dark chocolate
- 1/4 cup raw coconut flakes
- 2 tablespoons Raw cacao nibs and goji berries, for garnish (optional)
Instructions
- Make The Caramelized Nuts: Heat the oven to 325°F, arrange a rack in the middle, and line a rimmed baking sheet with parchment paper. Combine the nuts, honey, and flaxseeds or chia in a small saucepan and place over low heat until the honey just begins to bubble. Remove from the heat, stir to make sure the nuts are well coated in the flaxseeds or chia, and, using a slotted spoon, scoop the nuts up and let the excess honey drain. Spread nuts on the prepared baking sheet and bake until golden brown and toasted, about 10 minutes. Remove from heat to cool slightly, at least 5 minutes then break into bite-sized clusters. (The nuts can be roasted up to 1 day ahead – store at room temperature in an airtight container.)
- Melt The Chocolate: Meanwhile, line a second rimmed baking sheet with parchment paper and set aside. Place chocolate in a heatproof bowl then set over a small saucepan of simmering water and stir until smooth, about 5 minutes. Remove from heat and set aside to cool slightly, about 2 minutes. Carefully pour the chocolate onto the parchment paper to roughly a 1 1/2-inch diameter circle. Repeat to form about 18 coins. Working quickly (before the chocolate firms up), arrange the roasted nuts, coconut, goji berries, and cacao nibs over the chocolate
- Let The Chocolate Coins Firm Up: Place the coins in the refrigerator until set up, at least 10 minutes. Store the coins refrigerated in an airtight container for up to 10 days.
