Christmas Chocolate Mendiants with Dried Pineapple & Edible Flowers

These festive chocolate mendiants are little discs of joy — elegant, effortless, and deeply satisfying. I love making these around the winter holidays when I’m craving something sweet but still beautiful and intentional. Each one is a small piece of edible art: rich dark chocolate topped with chewy dried pineapple, creamy cashews, a sprinkle of matcha or crushed cacao nibs, and — my favourite part — delicate edible flowers.

The word mendiant (pronounced mon-dee-ong) means “beggar” in French and refers to a traditional chocolate treat topped with dried fruits and nuts. The name comes from medieval friars who lived in poverty; the original toppings represented the colours of their robes. Today, it’s a charming confection beloved for both its symbolism and simplicity.

This is a simple but show-stopping recipe that’s perfect for holiday gifting or decorating your Christmas dessert table. Pineapple, harvested at its sweetest in winter, brings natural golden sweetness and a tropical contrast to the deep, bitter chocolate. And the best part? These treats require zero baking and can be made in under 30 minutes.

Preparation time: 20 mins

Cooling time: 30-40 mins

Ingredients for 15-20 mendiants:

• 200g (7oz) good-quality dark chocolate (70% cocoa or higher)

• ¼ cup dried pineapple, cut into small wedges

• ¼ cup raw cashews

• 1 tbsp cacao nibs or crushed roasted cocoa beans

• 1 tsp matcha powder (optional, for colour and antioxidant boost)

• 1 tsp chia seeds

• Edible flowers (pansies or violas work beautifully)

• Flaky sea salt (optional)

Step-by-step cooking process:

1. Prep toppings. Lightly toast the cashews (optional) and chop dried pineapple into small elegant pieces. Set out the edible flowers and other toppings.

2. Melt chocolate. Break chocolate into small pieces and melt it gently using a double boiler or microwave (30-second intervals, stirring in between) until smooth and glossy.

3. Form the discs. Line a baking sheet with parchment paper. Spoon small rounds of melted chocolate onto the paper (about 1 heaping tsp each), using the back of the spoon to gently spread into discs ~5 cm wide. I use piping bag for that.

4. Decorate. While the chocolate is still soft, gently press your toppings into each disc: pineapple, cashew, a pinch of cacao nibs, matcha powder (lightly sifted), and one edible flower.

5. Cool & set. Pop them into the fridge for 30-40 minutes.

6. Serve or store. Once set, lift them gently off the paper. Store in an airtight container in a cool place for up to 1 week.