from Some Good: Sweet Treats
This dish is all about complementary tastes and textures. Allow me to paint a picture for you: Dried blueberries bring the chewy, almonds provide the crunch, and chocolate, well, does what only chocolate can do! Pure bliss.
Ingredients
½ cup cacao powder
¼ cup cacao butter
¼ cup coconut oil
2 tbsp honey
1 tbsp cacao nibs
2 tbsp dried blueberries, chopped
2 tbsp almonds, chopped
Directions
Put cupcake liners in a 12-cup cupcake pan.
In a double boiler, add cacao powder, cacao butter, coconut oil and honey. Melt and stir until thoroughly combined. Remove from heat.
Mix in cacao nibs, dried blueberries and almonds.
Add about 1 tablespoon of the mixture to each cupcake mould. Put chocolate in freezer for about 1 hour or until chocolate mixture hardens.
Yield: 12 servings
Prep time: 15 minutes
Nada’s Tips & Tricks: You can use cocoa powder, regular butter and chocolate chips. Also change up the dried fruit and nut options for different flavours. Get the kids involved and get them to add any personal favourites like skittles, M&M’s, etc. Want to dry your own blueberries? Check out Jessica’s post at Dried Blueberries — Jessica O’Leary
Contents and images used with permission by Breakwater Books. Breakwater Books Ltd | Newfoundland’s Premier Publisher since 1973 – Breakwater Books Limited