Recipe: Chocolate Mendiants with Michele's Lemon Pistachio

If you're looking for a special, sunny treat that's simple to make, we're excited to share this chocolatey confection created by our friend Elise Smith of WinniE's Bakery. This recipe includes our spring Lemon Pistachio granola, baked with tangy organic lemon juice and crunchy pistachios, and not one, but three different varieties of chocolate! Let us know if you give this a try...

Chocolate Mendiants w/ Lemon Pistachio Granola

Makes about 24-30 mendiants


1 (6oz) Bittersweet chocolate bar

1 (6oz) Semi-Sweet chocolate bar

1 (6oz) Dark chocolate bar

Zest of 1 lemon

1-2 tbsp dried Verbena leaves

1 tbsp Cocoa nibs (optional)

1/2 c Michele's Lemon Pistachio granola



Break-up or chop the entirety of each bar, into bite-sized pieces. Next, line a baking sheet with parchment paper and zest a whole lemon. Set aside.

Fill a medium sauce pot 1/3 of the way full with water. Place the pot over MED-LOW heat and bring to simmer. Next, place a medium bowl over the top of the simmering pot—creating a double-boiler. Drop in the chocolate and using a rubber spatula, melt the chocolate down until smooth. Carefully remove from heat. Then, using a tablespoon, scoop and dollop the measured amount onto the prepare sheet and lightly top 1/2 of each medallion with the granola, a few cocoa nibs, some lemon zest and dried Verbena leaves. Once complete, place in the refrigerator the cool and harden for 30mins-1hr. Serve immediately and enjoy!

Chef Note: This recipe can easily made vegan, by insuring that you use vegan chocolate bars.

Recipe by Elise Smith of WinniE's Bakery, also on Instagram

Photos by Meghan Elizabeth Photography, also on Instagram


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