Sweet and Salty Chocolate Almond Cups
Courtesy of Blue Diamond Almonds
No mini muffin tins? No problem! Just drop spoonfuls onto waxed paper or parchment lined baking sheets. Use this recipe as a base, then alter with one of the variations below.
Prep time: 20 minutes
Cook time: 2 to 3 minutes
- 1 (10 to 11.5-oz.) bag milk, semi-sweet or bittersweet chocolate chips
- 1 cup Blue Diamond Dark Chocolate or Brown Sugar and Cinnamon
- Almonds, coarsely chopped
- 24 Blue Diamond Almond Nut-Thins, coarsely broken
Line 18 mini muffin cups with paper liners; set aside. Place chocolate in a large microwave-safe bowl; microwave on HIGH for 2 to 3 minutes or until chocolate is mostly melted; stir until completely melted. Stir in remaining ingredients and spoon equal amounts into prepared muffin cups. Makes 18 cups.
Mexican Mocha: Add 1 teaspoon instant espresso powder and 1/4 teaspoon cinnamon to mixture.
Double Almond: Add 1/2 cup crumbled almond paste to mixture.
Fruit and Chocolate: Add 1/2 cup coarsely chopped dried cherries to mixture.
Crunchy Granola: Add 1/2 cup gluten-free granola to mixture.