Mendiants – Dried Fruit & Nut Chocolate Candy

Posted on December 23, 2021 by Jennifer FIsher

Mendiant is the French word for scraps of chocolate, melted and sprinkled with bits of dried fruit and nuts, typically served around Christmas. Derived from the Latin root for “begging” and I know my whole family gobbled the up and was begging for more!

Quick and easy, these yummy chocolate candies called Mendiant (a French word) just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.

Ridiculously easy and taste amazing, but Mendiants are a lifesaver when you need a last-minute treat to serve, give as a hostess gift, or food gift for the chocolate-lover . . . but have almost nothing in the pantry.

All you need for this easy chocolate candy recipes is a 12 oz. package of dark chocolate chips (use sugar-free chocolate chips for a low-carb chocolate candy recipe) and a variety of toppings that you likely already have stashed away.

*Use up whatever little “bits” of dried fruit, nuts and extras you have in the pantry!*

My Mendiants were topped with a variety of eight simple ingredients swiped from my pantry – not much of anything is needed, just a tablespoon or so of each. I used chopped nuts like pecans, Marcona almonds, and pistachios; chopped dried apricots, cherries and apples; and even had toasted quinoa and coconut for sprinkling. Any other kind of nut, seed or dried fruit also works.

Plus, try cacao nibs, dried citrus peels, coarse salt sprinkles, crushed coffee beans and whatever else you think pairs well with chocolate. If you are making keto mendiant, then nuts, seeds and spices will be your best picks paired with sugar-free chocolate chips.

Pour chocolate chips in a microwave-safe bowl and microwave at 50% power in 30-second increments (stirring between each blast), until completely melted, smooth and glossy. It took me 3 minutes, for reference. Take care not to over-microwave or allow any drips of water to get in the chocolate.

Dollop out chocolate in approximate 1.5 tablespoon portions on a parchment-lined baking sheet. It should spread out into at least a 2” circle. If chocolate begins to cool, keeping it from spreading out properly, use the back of a spoon to encourage.

While mendiant chocolate is still gooey, sprinkle with desired toppings. I think 3 types of topping per chocolate is ideal. Stick in fridge for 30 minutes to firm up. Serve or package as desired. Makes approximately 24 fruit and nut studded chocolate coins.

*Pin for Later — check out the IDEA PIN with video*

Quick and easy, these yummy chocolate candies just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.

Mendiant – Dried Fruit and Nut Chocolate Candy (Low Carb / Keto Option)

Prep Time

15 mins

cooling

30 mins

Total Time

45 mins

Quick and easy, these yummy chocolate candies just need a bag of chocolate chips and a couple tablespoons each of dried fruit, nuts, seeds or whatever other ingredients you like paired with chocolate. Use sugar-free chocolate chips for a low-carb, keto-friendly treat.

Course: Dessert

Cuisine: French

Keyword: candy, chocolate, christmas, holiday

Servings: 24 pieces

Ingredients

12 ounces dark chocolate chips traditional or sugar-free
1 to 2 Tbsp EACH of 6 to 10 toppings like: nuts, seeds, dried fruits, toasted quinoa, chia seeds, cacao nibs, citrus peel, even pretzels or potato chips. Chop, crush or dice until everything small-sized for topping

Instructions

Pour chocolate chips in a microwave-safe bowl and microwave at 50% power in 30-second increments (stirring between each blast), until completely melted, smooth and glossy. It took me 3 minutes, for reference. Take care not to over-microwave or allow any drips of water to get in the chocolate.
Dollop out chocolate in approximate 1.5 tablespoon portions on a parchment-lined baking sheet. It should spread out into at least a 2” circle. If chocolate begins to cool, keeping it from spreading out properly, use the back of a spoon to encourage.
While chocolate is still gooey, sprinkle with desired toppings. I think 3 types of topping per chocolate is ideal. Stick in fridge for 30 minutes to firm up. Serve or package as desired.

Low-carb Pumpkin Spice Latte Cookies (gluten-free)

Posted on October 20, 2021 by Jennifer FIsher

Who wouldn’t love a low-carb, gluten-free cookie inspired by the most coveted coffee shop drink of autumn – pumpkin spice latte!? Easy to make, using almond flour and natural sweetener alternatives to keep the carbs down, these pumpkin spice cookies turn out soft, chewy and heavenly-scented every time!

Whip up a batch of these amazing autumn-inspired pumpkin spice cookies in under 30 minutes! Lower carb, gluten-free plus, soft, chew and amazing flavorful -- especially with the coffee glaze!

Ready in under 30 minutes from mixing up to munching down! So, let’s get going!

The first step in these table sugar-free pumpkin cookies is to mix up the dough. With the butter softened, I found it easy enough to mix up by hand – but a mixer is fine too!

First the butter and sugar substitute are creamed. I used a monk fruit-erythritol granulated baking blend that has a 1:1 sugar replacement equivalency. So, for this matter, you can swap back in any type of sugar that you care for (like coconut sugar or a stevia blend), but be aware that it will change the nutritional value. Also note, the cookies are one the lighter sweet side because the glaze is very sweet – so you might consider adding an additional ¼ cup if you are planning to make the cookies WITHOUT glaze.

Next beat in egg. Then pumpkin and vanilla. Finally mix in the dry ingredients including raw almond flour and 1:1 gluten-free baking blend. Three cups of total flour is used in this low carb pumpkin spice cookie recipe – 2 cups of almond flour and 1 gluten-free flour mix. The gluten-free flour mix bumps up the carb count a bit, you can also substitute back in all almond flour, but I suggest using a super fine ground almond meal for better consistency that won’t crumble apart after baking. Using all almond meal will also lower the per-cookie net carb count, making it officially a compliant with keto pumpkin cookie.

While the gluten-free pumpkin cookies are baking in the oven (on a sheet lined with parchment or silicone baking mat) for 15 minutes, whip up the easy coffee-spiked glaze. It’s a bit of heavy cream, along with espresso powder, vanilla and POWDERED confectioner’s erythritol (or similar powdered product). Achieving the perfect glaze consistency is the trickiest part of this recipe, so I always hold back just a TINY amount of my cream until I have the powdered sugar substitute, espresso powder and vanilla mixed it. If it’s too thick, I add it back in, plush a few more drops if needed. If it’s too thin, I mix in more confectioner’s sugar substitute until just right. The consistency should not be runny or stiff – somewhere in between!

Once the cookies have cooled on the pan to “almost” room temperature (about 5 or 10 minutes), I put a dollop of the glaze/frosting on top – the small amount of warmth left on the cookie will help it spread. However, if the low carb pumpkin spice cookies are too hot still, it will run right off. After glazing the pumpkin coffee cookies, let it set up fore 5 minutes before serving or storing.

Store these gluten-free pumpkin cookies layered between wax paper in an air-tight container. Should stay fresh for up to a week, or also freezes well.

5 from 3 votes

Low Carb Pumpkin Spice Latte Cookies (gluten-free)

Prep Time

10 mins

Total Time

25 mins

Whip up a batch of these amazing autumn-inspired cookies in under 30 minutes! Lower carb, gluten-free and amazing flavorful — especially with the coffee glaze!

Servings: 20 cookies

Calories: 183 kcal

Ingredients

1/4 cup salted butter
1/3 cup monk fruit–erythritol granulated sweetener (or other 1:1 cup equivalency sweetener0
1/2 cup pumpkin puree
1 large egg
1 tsp vanilla extract
2 cups almond flour
1 cup gluten-free baking blend 1:1 cup equivalency or additional almond flour
1 tbsp pumpkin pie spice
1/2 tsp baking powder

For glaze/frosting

1/4 – 1/3 cup powdered confectioner’s monk fruit- erythritol granulated sweetener
1 tablespoon espresso powder
2 tablespoons cup heavy cream
1/4 tsp vanilla extract

Instructions

Preheat the oven to 350 F degrees. Line a large baking sheet with silicone baking sheet or parchment paper.
In large bowl, beat together the butter and sweetener, until creamy
Beat in the pumpkin puree, egg, and vanilla.
Beat in the almond flour, gluten-free flour blend, pumpkin pie spice, and baking powder until a uniform cookie dough forms.
Use a cookie scoop to scoop balls of dough, about 2 tablespoons per cookie. Release onto the lined baking sheet, 2 inches apart.
Use bottom of a glass to flatten cookies to about 1/4 inch thick.
Bake approximately 15, until set and turning lightly golden brown at edges.
Meanwhile, make the glaze/frosting, if using. In a small bowl, whisk together the glaze ingredients, until smooth. If too thin, add additional sweetener, if too thick, add a few drops more of cream – however, will melt some on warm cookies, so you don’t want it to be too thin at beginning.
When the cookies are done, let cook for 5 or so minutes until just slightly warm. Spread a teaspoon of glaze on top of each cookie and let set to completely cool for another 10 minutes.
Store in an air tight container.

Recipe Notes

No-Bake Chocolate Cashew Oat Bars (Gluten-free, Lower-carb)

Posted on July 11, 2021 by Jennifer FIsher

Nom, nom, No-bake Chocolate Cashew Oat Bars! In the summer, I’m always looking for a chocolate treat that doesn’t require me to turn on the oven and won’t melt in my hot hands. Chocolate lovers and cashew lovers alike will love to chill out with these easy-make homemade granola bars that are a simple as mixing, mashing into a loaf pan and the sticking in the fridge for a few minutes before cutting.

Many similar cashew chocolate oat bar recipes use ingredients such as honey, maple syrup or pureed dates to sweeten and bind them – absolutely nothing wrong with that, those are smart options to sugar. However, in an effort to moderate the carbohydrates (but still keep a few from the oats for energy), I use various substitutes like a sugar-free honey alternative and monk fruit – this help me keep the carbs to just 14g per bar. Low carb treats not your thing? Then feel free to swap back in the traditional sugar ingredients – the recipe will turn out just as well, just the macros will be different.

I also add unflavored collagen powder to my bowl, to add a boost of protein and to provide extra nourishment for overall wellness (and my arthritic joints). I’ve used the Great Lakes Wellness brand for several years and have been really happy with the results – you should check them out and use THEFITFORK10OFF if you need a discount

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Each batch of these No-bake Chocolate Cashew Oat Bars makes 12 bars and for 162 calories each, offers about 7.5g protein per bar with 10g fat and only 14g carbs. These are also gluten-free chocolate cashew oat bars, if that is a concern.

Disclaimer: this post contains affiliate links. I receive a small commission from sales, however price to you remains the same.

save 10% Great Lakes Wellness collagen and products with code THEFITFORK10off

5 from 3 votes

No-bake Chocolate Cashew Oat Bars

Prep Time

5 mins

freezer to chill

15 mins

Total Time

20 mins

A delicious, nourishing snack! These NO-BAKE bars come together quickly to satisfy hunger pains! Made with sugar alternatives to moderate carbs. Gluten free.

Course: cookie, Dessert, Snack

Keyword: cashew, chocolate, collagen, low carb, lower carb, snack

Servings: 12 bars

Calories: 162 kcal

Ingredients

1/3 cup coconut oil
1/3 cup sugar-free honey substitute may use regular honey
1 cup oat flour
1 cup old fashioned rolled oats
3 tbsp cocoa powder
4 tbsp unflavored collagen may use another protein powder
½ cup chopped cashews
3 tbsp granulated monk fruit sweetener may use a different sugar substitute
½ tsp salt

Instructions

In a large mixing bowl, melted coconut oil and honey alternative. In another bowl, toss together oat flour, rolled oats, cocoa powder, collagen powder, sugar alternative, chopped cashews and salt. Pour dry ingredients into wet ingredients, stir together with spatula. Mixture should look like cookie dough. Press mixture into 9×5”-ish loaf pan and use clean hands to smash down and flatten smooth on top. Place pan in the freezer for 30 minutes to firm up before slicing into 12 bars. Store in fridge.

Recipe Notes

Blueberry Chocolate Chip Cheesecake Balls (Low-carb)

Posted on June 15, 2021 by Jennifer FIsher

Low-carb Blueberry Chocolate Chip Cheesecake Balls are the perfect little, no-cook solution for summer snacking. They store in the fridge or freezer, making them cool and at-the-ready when hunger strikes.

These blueberry chocolate chip cheesecake inspired "bites" satisfy your sweet-tooth with no added sugar. Plus, added collagen gives a protein boost to provide a sustaining snack and post-workout refuel. Super easy, no bake! Low carb and keto friendly.

Blueberries add so much flavor and natural sweetness, plus all those amazing blue and purple food nutrients that you don’t find many other places. I used a (no-sugar-added) berry-flavored collagen (THEFITFORK10OFF) will save you at GreatLakesWellness.com) which amplifies the berry flavor even more, but I’ve made the recipe also with unflavored cohttps://bit.ly/GreatLakesWellnessllagen (and even vanilla whey) and the snack is still just as special. The choice is yours!

Save 10% at greatlakesgelatin.com with code THEFITFORK10OFF — *I used collagen powder from Great Lakes Gelatin — Save with code THEFITFORK10Off*

Cream cheese makes the base of this recipe, along with a little coconut flour (and the previously mentioned collagen powder) to firm it up. Then it’s just stirring in chopped blueberries (fresh or frozen), some chopped sugar-free chocolate chips (or mini chips, if you can find them), setting in the freezer for 10 minutes to set up, then forming into eight little balls.

So EASY, so YUMMY, so BLUE – blueberry and chocolate loaded collagen cheesecake balls are perfect finger food treats for Red, White and Blue celebrations. I’m making a batch for a post-workout snack for an upcoming 4^th of July workout with my fitness boot camp. I like how they are pre-portioned and snack-sized, I can just pop one of the blueberry cheesecake bites my mouth rather than eating an entire chocolate chip blueberry cheesecake!

Each piece has about 100 calories, 4.6g net carb and 4.5g protein. If you want a keto cheesecake balls, make sure you are using full-fat cream cheese (which is what I have in the recipe and nutrition facts)

This post contains affiliate links. I earn a small commission from products purchased through links here — however, price to you remains the same. Proceeds are used to offset operating expenses at The Fit Fork, thank you for your support!

Blueberry Chocolate Chip Cheesecake Collagen Bites

Prep Time

15 mins

Total Time

15 mins

Course: Snack, workout

Keyword: blueberry, cheesecake, collagen, low carb

Servings: 8 servings

Ingredients

4 oz. cream cheese softened
4 Tbsp. collagen powder* berry flavored or unflavored
2 Tbsp. sugar-free choclate chips chopped
1/3 cup blueberries fresh or still frozen
1/3 cup coconut flour

Instructions

Coarsely chop chocolate chips and blueberries, add to bowl.
Stir in softened cream cheese, collagen powder* , and coconut flour until combined.
Put in freezer for 10 minutes to firm up. Use hands to roll into one big ball.
Cut this ball in half, and each half into 4 pieces – to make 8 total pieces.
Roll each piece between hand to make into tidier ball.
Keep leftovers in the fridge.

Recipe Notes

I used Great Lakes Gelatin Collagen Powder in Berry flavor (discount code THEFITFORK10OFF at bit.ly/ShopGreatLakesGelatin ) but an unflavored collagen or berry or vanilla whey or plant protein powder may be substituted in the same quantity.

Paleo Blackberry Almond Tart (Vegan, Gluten-Free, Lower Carb)

Posted on April 27, 2021 by Jennifer FIsher

Jump to Recipe

Fresh blackberries, yum! Nothing says toes-in-grass summer dessert more than a berry tart and that’s what I did with a recent windfall of plump, juicy blackberries!

My Paleo Blackberry Almond Tart is also gluten-free, vegan-friendly, made lower carb with some sweetener swaps. It’s a healthy berry dessert recipe that fits with so many dietary eating patterns!

Blackberries are rich in antioxidants, fiber, and a variety of other health promoting nutrients. If this, plus their sweet taste, isn’t enough motivation to eat them, check out the blackberry macros: just 6.1g of carbs 0.7g of fat, and 61.9 calories (plus, surprise – 2g protein)!

This is a super simple recipe, and starts with super-fine ground almond flour and coconut flour crust made without dairy, egg, or high calorie sweeteners (instead I used granulated Monk Fruit sweetener to moderate the carbohydrates and make it a (not LOW) but lower carb blackberry tart).

After baking the crust in an 11” Tart Pan, the fresh berries are simple tossed with a little more sugar substitute along with lemon juice and lemon zest. It’s popped back into the oven for 30 minutes until the berries are nearly bursting with juices.

Or, check out the Pinterest Story on how-to make this paleo blackberry tart with video demonstration.

Best served warm, as is – or with the creamy topping of your choice. I used a non-dairy yogurt mixed with lemon curd.

Each serving of this Paleo Blackberry Tart has 309 calories, 22g fat, 24g net carb (39 total with 15g fiber), and about 7g protein.

Do you have a favorite healthy berry dessert or Paleo blackberry recipe?! Please share – in need inspo for the rest of my fresh blackberries (which, BTW, were about $0.80 per pound where I picked them up!!!! A super deal!)

Also, another perfect blackberry recipe for summer entertaining: Skinny Blackberry Nectarine Margaritas!

Skinny Blackberry Nectarine Margarita and Virgin Smoothie Option

This post contains affiliate links. I earn a small commission on any sales, however price to you remains the same. Proceeds help to offset operating expenses for The Fit Fork — thank you!

5 from 8 votes

BLACKBERRY ALMOND TART (PALEO, GLUTEN-FREE, VEGAN, LOWER CARB)

Prep Time

10 mins

Cook Time

40 mins

Total Time

50 mins

This delicious berry recipe is simple and perfect for summer entertaining!

Course: Dessert

Keyword: blackberry, blueberry, gluten free, paleo, tart

Servings: 8 servings

Calories: 309 kcal

Ingredients

1 ½ cup super fine almond flour
½ cup coconut flour
1/3 cup cup-for-cup sugar substitute like Monk fruit or stevia
¼ tsp baking soda
¼ tsp salt
½ tsp ground cinnamon
1/3 cup coconut oil melted
½ tsp vanilla extract
4 to 5 cups fresh blackberries
¼ cup cup-for-cup sugar substitute like Monk fruit or Stevia
1 tablespoon fresh lemon juice
2 ounces toasted almond slivers

Instructions

Preheat oven to 350F degrees.
Mix together dry ingredients: almond flour, coconut flour, sugar substitute, baking soda, salt, ground cinnamon. Mix in coconut oil and vanilla. Mixture will be crumbly, use hands to shape into ball.
Set ball into middle of non-stick tart pan (11”) and press down and around with fingers until flattened and going up sides of tart pan. Bake for 10 to 12 minutes until turning golden on top.
While crust baking, in bowl toss together blackberries, sugar substitute, lemon juice and lemon zest.
Remove crust from oven and pour fresh berry mixture over rust. Return to oven and bake for 30 to 35 additional minutes, or until fruit starts to bubble.
Remove at top with toasted almond slivers. Serve warm.

Recipe Notes

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Category Archives: Dessert

Mendiants – Dried Fruit & Nut Chocolate Candy

Blueberry Chocolate Chip Cheesecake Balls (Low-carb)

Paleo Blackberry Almond Tart (Vegan, Gluten-Free, Lower Carb)

Or, check out the Pinterest Story on how-to make this paleo blackberry tart with video demonstration.