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1 ½ cups dark chocolate chips
1/4 cup almond butter
2 tbsp chia seeds
1/8 tsp salt
Sliced almond for garnish
The beauty of this recipe is how flexible it is! You can use whichever chocolate is your favorite, or experiment with mixing in a pinch of ground cinnamon or ginger, and if you’re feeling brave try a pinch of cayenne for some heat.
The almond butter filling is also great with other products mixed in, you can try sesame, flax or even hemp. 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 choices!
Line a mini muffin tray with mini cupcake wrappers.
Melt chocolate chips in a double boiler or saucepan, stirring 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. Place the chocolate lined wrappers in the freezer until they’re set, about 15-20 minutes.
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 with a slivered almond 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.
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