Chocolate Coins
These chocolate coins are a delicious merry treat for Christmas or any other time. They are adorned with festive dried fruit, nuts and seeds. Fruity red goji berries and crunchy green pistachios combine with scrumptious dried mulberries and a snowy sprinkle of sesame. Here is an easy way to create pretty chocolates to serve to your friends and family, or to make as a lovely pressie!
This is a low glycaemic and antioxidant-rich treat packed with protein, iron, zinc, calcium and vitamin C and these choccie coins taste amazing. They are super quick to assemble and will give your Christmas a healthy twist!
See the nut-free and sesame-free versions in the notes below.
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Chocolate Coins
Ingredients
- 140 g Dark Chocolate (or good quality milk chocolate if preferred)
- 24 Mulberries (dried: white will contrast better)
- 60 Goji Berries
- 18 Pistachios halved or quartered
- 1 tbsp Sesame Seeds
Instructions
- Break up the chocolate and melt it in a bain-marie (a heat-proof mixing bowl sitting on a pan of simmering water).
- Put a 12-hole silicone cupcake tray onto a baking tray (for stability) and carefully spoon the melted chocolate evenly into each hole.
- Give the baking tray a little shake so the chocolate in the cupcake tray flattens out and is evenly spread.
- Top the melted chocolate with the dried mulberries, goji berries, pistachios and finally a sprinkle of sesame seeds.
- Put into a cool, dry place or the fridge to set for an hour. The coins should pop out easily from the silicone tray when they are ready.
Notes
- The chocolate coins will keep in an airtight container in a cool, dark place for up to a month
- Nut-free – switch the pistachios to pumpkin seeds
- Sesame-free – switch the sesame seeds to sunflower seeds
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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