Chocolate coconut snack mix is a great low-sugar, grain-free treat. With fiber and good fats from the coconut and nuts, antioxidants from chocolate and goji berries, it packs a lot of nutrition in a small portable package!
I was inspired by a package at Chocolate Coconut Crisps. Don’t get me wrong—it was great. However, at $5 for two ounces of product, it was too pricy. I really hate paying for something I can make infinitely cheaper at home! Of course, why just have chocolate and coconut when you can add fruit and nuts and make it a wholesome snack mix.
Corn-free Sweeteners Rehashed
As I mentioned in the Strawberry Chocolate Party Balls post, it’s impossible for me to find dark chocolate with a sweetener that I can tolerate. By making this recipe myself, I got to control the type and amount of sweetness. By adding the dried fruit, I got away with adding only one tablespoon for ten servings! (Your taste buds may vary.)
Do’s and Dont’s
- Do buy the large coconut flakes. The tiny shreds will get lost in the chocolate. It will still taste good but it won’t look as pretty. 🙂
- Do customize the snack mix with your own selection of dried fruit and nuts. Raw nuts would be perfect here as well. I only used roasted nuts because I had them on hand.
- Do choose your own sweetener. Remember that a granular sweetener like coconut sugar will change the texture of the snack mix.
- Don’t skip the flake sea salt. It makes the chocolate flavor pop.
- Do keep refrigerated until serving to maintain the crispness of the coconut flakes.
- 200g (7 oz) coconut flakes
- 85g (3 oz) unsweet dark chocolate
- 1 Tbsp agave or honey, if your chocolate is unsweetened
- ¼ tsp cinnamon
- ¼ tsp ground vanilla
- 1 tsp flaked sea salt
- 60g (2 oz) dried fruit (I used tart cherries and goji berries)
- 85g (3 oz) nuts (I used roasted macadamia nuts)
- Melt the chocolate over a double boiler.
- Add your sweetener of choice, cinnamon, and vanilla.
- In a large bowl, mix together your fruit, nuts and coconut flakes.
- Pour melted chocolate mixture over the coconut mixture and stir well until all pieces are coated.
- Spread the mixture out on a parchment lined baking sheet.
- Sprinkle with flaked sea salt.
- Refrigerate for one hour to allow the chocolate to set up.
- Serve!
- Stores in an air-tight container in the refrigerator for up to two weeks.
8/6/2014 Update: I normally store the snack mix in the large jar in the refrigerator. However, I took some with me on vacation and found that the coconut flakes lost their crispiness once the chocolate coating warmed up. But all is not lost! Once I put it back in the fridge, they crisped back up.
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