Dark Chocolate Almond Cups
These dark chocolate cups are low in sugar and are a delicious and quick snack for the busy professional.
- Coconut Flakes
- 85% Dark Chocolate
Chop the Dried Berries 2 Minutes
Place the dried berries on a cutting board and pool together into a pile. As you keep the berries together with one hand with a rocking motion chop the berries. Continually gather the berries together as you chop them.
Quarter the Citrus Fruit 1 Minutes
Hold the small citrus fruit such as a lemon or lime with a claw making sure the the core of the fruit is lying horizontally. Slice through the fruit in half. Lay each piece flat on the cutting board and cut in half vertically through the core.
Chop the Nuts 2 Minutes
Place the nuts on a cutting board and pool together into a pile. As you keep the nuts together with one hand with a rocking motion chop the nuts. Continually gather the nuts together as you chop them.
Make the Chocolate Cups 10 Minutes
Fill a deep rimmed pan with water half way up and place it on the stove over a medium high heat. Place a glass bowl with the broken chocolate in the water. Turn down the heat to low as it begins to boil to prevent the water from coming out of the pan and into the bowl. Warning: Don't let the water boil over into the bowl as it will cause the chocolate to curdle. Once the chocolate starts to melt stir it with a spatula. As the chocolate is melting pull out a baking sheet and place 12 baking cupcake cups on the sheet. Once the chocolate melts place the nuts and dried fruit in a bowl and add to the mixture and stir to combine. Sprinkle in the salt and mix again. Pour the chocolate mixture into each cup and squeeze the citrus over the top. Sprinkle any dried ingredient over the top according to the recipe. Finally place in the fridge. They are ready when they harden.