Dark Chocolate Energy Pennies

Dark Chocolate Energy Pennies

I’m a big snacker and so is Scarlett. In our second cookbook, The School Year Survival Cookbook, we have four of our favorite trail mixes that we use quite often. I hate to admit it, but I can polish off a big bowl of trail mix in one sitting. (And, by sitting, I mean 5 minutes of hoovering the bowl.) Instead of picking through the mix trying to create the ultimate bite every time (ideal bite equals one almond, one chocolate chip, one dried cranberry), I decided it was about time to create a recipe that delivered the perfect, single bite. No more search and pecking my snacks.

Hello, Dark Chocolate Energy Pennies. You are the ultimate bite of savoury, sweet and a teeny bit tangy every time. We make these now once a week because the addiction is real. Forget the fact that you can put them together in a snap, what I love most is that they pack up easily–lunch box, backpack, purse, tote, you name it–so it makes them ideal for travel. You can design your own and, if you’re needing to please multiple palettes, they can be individually tailored. In a moment of weakness (or glory depending on how you look at it), we even pressed our favorite sugar-y cereal into them–Mine was Apple Jacks and Scarlett’s was Fruit Loops. If you’re hitting the road, the slopes or looking for a baking project for March break, these are it. And they promise the sweetest travels.

Photo by Ashley van der Laan
Print Recipe
5 from 1 vote

Dark Chocolate Energy Pennies

Makes: about 24 pennies
Prep Time5 mins
Total Time15 mins

Ingredients

  • 2 cups dark chocolate shaving or chips
  • 1/4 cup whole raw almonds
  • 1/4 cup dried blueberries
  • 1/4 cup cranberries
  • 1 tablespoon coconut shavings
  • 1 tablespoon dried goji berrries
  • 1 tablespoon raw pumpkin seeds

other toppings could include dried banana chips, dried cherries, sunflower seeds, pecans, walnuts, cashews, dried cranberries, raisins, golden raisins, currants

    Instructions

    • Prepare a baking sheet with parchment paper or a silpat.
    • Place your chocolate chips or shavings in a bowl over water about to gently simmer. When the chocolate begins to melt, stir with a plastic spatula. When the chocolate is almost melted, remove it from the heat and stir continuously until it is shiny, smooth and competely melted.
    • Using a tablespoon, take spoonfuls of chocolate and pour them on to the baking sheet. Using the back of the tablespoon, in a circular motion, spread the chocolate to form a coin shape.
    • Working quickly, fill half the cookie sheet with coins.
    • Gently press your favorite combination of toppings into each penny.
    • Repeat process using the rest of the melted chocolate.
    • Place cookie sheet into the freezer for an hour.
    • Store pennies in an airtight container in the refrigerator for 2 weeks or 2 months in the freezer.

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    1 Comment

    1. Kelsie
      March 05, 16:38 Reply

      5 stars
      My 4 year old and I had fun making these – thanks for sharing

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