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Chocolate Almond Cups

Oh, man these little chocolate treats are yummy...and easy...and yummy...and without any dairy or refined sugar and yet, yummy. 


1/2 cup currants
1 cup boiling water
8 ounces non-dairy, grain-sweetened chocolate chips
2 tablespoons Suzanne's Specialties brown rice syrup
scant pinch ground cinnamon
3 1/2 tablespoons almond butter
18 raspberries

Lightly oil 18 candy or petit four cup liners. Soak currants in boiling water for 5 minutes. Drain, pat currants dry and chop finely. Melt chocolate with rice syrup, cinnamon and 3 tablespoons almond butter in a metal bowl set over a pot of simmering water, stirring until smooth. Remove from heat and fold in currants. Spoon chocolate mixture into cups. Decorate tops of cups by pressing a raspberry into the center. 

Makes 18 cups.  


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