Healthy Dark Chocolate Medallions Recipe

I made dark chocolate mendiants studded with nuts, dried fruits, and seeds, and I’m sharing a pantry-friendly take on Healthy Dark Chocolate that uses a few unexpected mix-ins.

I make these Healthy Dark Chocolate Medallions when I need a treat that feels special but wont wreck my day. Big discs of glossy dark chocolate studded with bright green pistachios catch the light and make people ask what’s in them.

The contrast of deep cocoa and crunchy nuts is simple, but somehow addictive, you think it’s fancy dessert but its really a snack you can feel good about. It’s exactly the kind of thing I drop into a lunchbox or hide for myself on a rough afternoon.

Label it Healthy Desserts With Dark Chocolate and watch friends try one.

Ingredients

• Dark chocolate: Antioxidant rich, provides iron, small amounts of fiber, bittersweet, slightly addictive
• Almonds: Good source of protein and fiber, crunchy, healthy fats, keeps you fuller longer
• Pistachios: Provide protein, vitamin B6, a bit salty and slightly sweet, nice crunch
• Hazelnuts: High in monounsaturated fats and vitamin E, toasty flavor, adds richness
• Chia seeds: Tiny fiber and omega 3 boost, gel when wet, adds texture and protein
• Dried cranberries: Tart and slightly sweet, chewy, adds bright fruit flavor and visual pop
• Flaky sea salt: Tiny pinch brings out chocolate flavor, contrasts sweet, enhances overall taste

Ingredient Quantities

• 8 oz (225 g) dark chocolate, 70 to 85% cacao, chopped
• 2 tbsp coconut oil, melted, optional for shine
• 1/3 cup (35 g) raw almonds, roughly chopped
• 1/4 cup (30 g) shelled pistachios, roughly chopped
• 1/4 cup (35 g) hazelnuts, toasted and halved
• 2 tbsp pumpkin seeds pepitas, toasted
• 2 tsp sesame seeds, toasted
• 1 tbsp chia seeds
• 3 tbsp dried cranberries, roughly chopped no sugar added
• 3 tbsp dried apricots, finely chopped
• 2 tbsp unsweetened shredded coconut optional
• Pinch flaky sea salt about 1/8 tsp

How to Make this

1. Preheat oven to 350F if your nuts or seeds arent already toasted; spread almonds and pistachios on a sheet and toast 5 to 7 minutes until fragrant, cool and roughly chop, halve the hazelnuts if not already halved; finely chop the dried apricots and roughly chop the cranberries; line a baking sheet with parchment and, if you want uniform medallions, flip the paper and lightly trace 2 inch circles on the back.

2. Chop the dark chocolate into small pieces so it melts evenly, place in a heatproof bowl.

3. Melt the chocolate using a double boiler over barely simmering water or in 20 to 30 second bursts in the microwave, stirring between bursts until smooth; stir in up to 2 tbsp melted coconut oil only if you want extra shine and easier spreading.

4. Drop heaping tablespoons of melted chocolate onto the traced circles or parchment about 1 to 2 inches apart, then gently spread each drop into a flat 2 inch round with the back of the spoon or an offset spatula, work quickly because chocolate sets fast.

5. While the chocolate is still glossy and soft, arrange toppings: press a few chopped almonds, pistachios and halved hazelnuts into each disk, sprinkle pumpkin seeds, sesame seeds and chia for crunch, add bits of dried cranberries and apricots and a little shredded coconut if using, finish each medallion with a tiny pinch of flaky sea salt.

6. If you want perfect placement use tweezers or the tip of a knife, and remember less is more, you want the chocolate to hold everything together so dont pile too much on one medallion.

7. Let the medallions set at room temperature until slightly firm then chill in the fridge about 10 to 20 minutes or pop in the freezer for 5 to 10 minutes until fully set and glossy.

8. Peel off the parchment, store in a single layer or separated with parchment in an airtight container in the fridge up to two weeks or freeze up to two months; bring to room temp a few minutes before serving so the flavors come alive.

Equipment Needed

1. Baking sheet and parchment paper (for toasting nuts and setting medallions)
2. Chef’s knife and cutting board (chop chocolate, nuts, apricots, cranberries)
3. Heatproof bowl and small saucepan for a double boiler or a microwave safe bowl (for melting chocolate)
4. Silicone spatula (stirring and scraping melted chocolate)
5. Tablespoon or small cookie scoop (to drop even heaps of chocolate)
6. Offset spatula or the back of a spoon (to spread each drop into a 2 inch round)
7. Small bowls or ramekins (organize toppings so you can work fast)
8. Tweezers or a small paring knife tip (for precise placement of tiny bits)
9. Fridge or freezer space and a flat tray (to chill and set the medallions)

FAQ

Healthy Dark Chocolate Medallions Recipe Substitutions and Variations

• Dark chocolate (70 to 85%): swap for 60 to 70% dark chocolate for a less bitter bar, or use high quality semisweet chocolate chips (equal weight), or use couverture chocolate with similar cacao %, they’ll melt smoother.
• Coconut oil (2 tbsp, optional): use melted cocoa butter 1:1 for the same shine and mouthfeel, or 1 to 2 tsp neutral oil (grapeseed or avocado) if you only need gloss, or simply omit and fully temper the chocolate if you want no added fat.
• Raw almonds (1/3 cup): replace with chopped walnuts or pecans for a softer bite, use extra hazelnuts for a more toasted flavor, or swap with roasted sunflower seeds to make it nut free (same volume).
• Dried cranberries / apricots: swap cranberries for unsweetened cherries, raisins, or goji berries; swap apricots for chopped dates, figs, or dried mango — use roughly the same volume so the texture stays balanced.

Pro Tips

1) Use as little coconut oil as you need for shine, dont go overboard. A teaspoon or two will make the surface glossy and easier to spread but too much makes the medallions soft at room temp, and they wont snap like good dark chocolate.

2) Work with warmed tools so the chocolate spreads smooth. Run your spoon or offset spatula under hot water, dry it, then shape each disk; that little bit of heat stops the chocolate from grabbing and gives cleaner edges. But move fast, chocolate sets quick.

3) Keep your nut and fruit pieces fairly uniform in size and press them in gently while the chocolate is glossy. Big chunks stick out and break off, tiny crumbs look messy. If you want picture perfect placement use tweezers, or even the tip of a knife, but remember less is usually more.

4) Chill smart to avoid bloom and condensation. Let the disks firm up a bit at room temp first, then cool in the fridge or freezer briefly until fully set. When taking them out, let them come back to room temp on the counter for a few minutes before serving so the flavors open up and you dont get fuzzy white bloom.