A super easy recipe for Superfood Chocolate Coins (aka Mendiants) made with melted dark chocolate topped with honey-roasted nuts, goji berries, coconut, and cacao nibs.
2tablespoonsagave nectar, brown rice syrup, or honey
1tablesoonChia seeds of flaxseeds
For The Mendiants:
5ouncesdark chocolate
1/4cupraw coconut flakes
2tablespoonsRaw cacao nibsand 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.