Perfect homemade chocolate coins that are fun to make for yourself or the kids.
They’re perfect for hosting or as a lovely afternoon activity with the children.
The quinoa adds lots of nutritional value,
and gives a texture you simply can’t resist.
In the end, you get beautiful homemade chocolate coins full of flavor, texture, and goodness.
They’re rich in essential minerals,
excellent dietary fiber,
and even protein.
You can leave them plain or decorate them with any topping you choose,
like fresh fruit,
colorful sprinkles,
nuts,
raisins,
dried fruit, and more…
Just a few minutes of prep,
a short quinoa toast,
a chocolate melt,
and that’s it. Your chocolate mix is ready for magic 🙂
Happy days for all of us 🙂
Homemade Chocolate Coins | Photo: Daniel Laila | Styling: Hamutal Yakubovitz
Homemade Chocolate Coins
Ingredients
Makes 18–20 chocolate coins:
- 200 g chocolate of your choice (dark/milk/white or a mix)
- 1 tablespoon olive oil or coconut oil
- A tiny pinch of salt
- ½ cup dry white quinoa (optional)
- Toppings to your taste: fresh fruit, dried coconut slices, edible flowers, colorful sprinkles, hazelnuts, almonds, raisins, cranberries – anything you like 🙂
Preparation
Start by toasting the quinoa. Heat a pan over medium-high heat and sprinkle in the quinoa (no need to rinse beforehand). Stir the quinoa in the pan—you’ll start to hear sweet popping sounds coming from it. The quinoa will slightly change color to golden after a minute or two. Remove it from the pan into a bowl and let it cool.
Place the chocolate and oil in a bowl and melt in the microwave in short pulses until smooth. Add the toasted quinoa and stir.
Using a large spoon, create puddles of chocolate on a baking tray lined with parchment paper. You can leave the chocolate puddles as they are or decorate them with any toppings you like.
Place the tray of chocolate coins in the freezer for 15-20 minutes. Take out your homemade chocolate coins and serve them with great joy and excitement.
A little extra from me:
- You can store the decorated homemade chocolate coins in an airtight container in the fridge or freezer.
- You can skip the white quinoa-but it adds great texture and amazing nutritional value.
This recipe was featured in my Easy Wellness column in Mishpacha newspaper.
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