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1 ½ cups dark chocolate chips
1/4 cup almond butter
2 tbsp chia seeds – optional, for extra crunch
1/8 tsp salt
Sliced almond for garnish
The beauty of this recipe is how flexible it is! You can use whatever chocolate is your favourite. Or even experiment with mixing in a pinch of ground cinnamon or another spice that pairs nicely with chocolate.
The almond butter filling is great as is, or add some chia seeds for a bit of crunch! It’s also quite tasty with dried blueberries, currants and cranberries, or shredded coconut and diced ginger. And if you feel like chopping up some dried fruit you have even more options!
As far as the garnishing goes, use your imagination there are so many options!
Line a tray with mini cupcake wrappers.
Melt chocolate chips in a double boiler stirring nearly constantly. Pour approximately 1 teaspoon of melted chocolate into each cupcake wrapper. Using a small spoon or your fingers, coat the inside of the wrappers about 3/4 of the way up.
Mix the almond butter, chia seeds and salt in a bowl. Scoop 1 tsp of almond butter mixture into each of the chocolate lined wrapper, pressing it down so there are no air bubbles.
Pour another teaspoon of the melted chocolate on top of the almond butter and smooth it out to evenly cover.
Garnish while the chocolate is still warm. Cool in the fridge for about 15-20 minutes or until they are set.
Makes approximately 12.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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