Tropical Mendiants are the ultimate simple yet stunning treat. Traditionally topped with nuts and dried fruits, these chocolate disks take on a new life in this tropical-inspired version, bursting with color and flavor.
Picture smooth chocolate studded with lush mango, tangy pineapple, and toasted coconut—each bite feels like a mini tropical escape.
Not only are they incredibly easy to make, but they’re also gorgeous, making them ideal for entertaining or gifting.
These mendicants capture the trend for healthier, visually captivating desserts that still feel indulgent. With customizable toppings, they’re a lighter choice that lets you indulge mindfully.
Studies even suggest that a small amount of chocolate can curb cravings and support a balanced diet, so there’s an added bonus here! Whether you’re making them for a party or as a quick, rewarding project, Tropical Mendiants bring taste, beauty, and balance to any occasion.
Why I Love This Recipe (And You Will Too)
- Bright and Refreshing Flavors: The combination of mango, pineapple, and coconut keeps it light and refreshing, perfect for warm weather or an instant mood boost.
- Quick and Customizable: I love how easy it is to adapt—sometimes I swap in kiwi or passion fruit for a unique twist, and it’s always a hit!
- A Guilt-Free Treat: With minimal ingredients, this recipe satisfies sweet cravings without going overboard, great for those balancing indulgence with healthier choices.
- Gorgeous Presentation: Each piece is like a work of art, so these make for an eye-catching addition to any dessert spread or gift box.
Tropical Mendiants Recipe
Equipment
- Double Boiler
- Baking sheet
- Spoon
- Knife
- Small offset spatula
- Cooling Rack
Ingredients
- 1/4 cup dried cranberries
- 2 tablespoons dried mango
- 1 tablespoon dried apricots
- 2 tablespoons dried pineapples
- 1/3 cups pistachios
- 3 tablespoons crystallized ginger
- 1 1/2 cups chocolate chips or brand of your choice
- vegetable oil or other neutral flavored oil
- maldon salt
- 12-15 cupcake liners
Instructions
- Use kitchen scissors to cut dried cranberries, apricots, pineapple, and crystallized ginger into ¼-inch pieces, then mix with pistachios and set aside.
- In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each, until fully melted.
- Add a drop or two of oil to the melted chocolate, stirring until it reaches a thick, honey-like consistency.
- Spoon about 2 tablespoons of melted chocolate into each cupcake liner.
- Sprinkle the prepared dried fruit and nut mixture on top of each chocolate disc.
- Add a small pinch of salt to each mendiant.
- Let the mendiants cool in the refrigerator for 5-10 minutes or set them aside in a cool room to harden.
