Ingredients
- 1 cup Diamond of California® whole, raw almonds
- 6 tablespoons butter
- 1/4 cup honey
- 4 ounces dark chocolate, OR semi sweet chocolate chips OR almonds bark (found near the chocolate chips in grocery stores)
- 2 eggs
- 4 5-ounce ramekins
The Steps
- Preheat oven to 350 and spray ramekins with nonstick spray.
- Add almonds to a food processor (or powerful blender) and pulse until a fluffy light mixture forms.
- In a microwave-safe bowl add chocolate, honey, and butter. Microwave on half-power for 30 seconds at a time, stirring after each, until melted and smooth.
- In a medium bowl beat eggs. Add the chocolate mixture and mix until smooth. Add almond mixture and mix again. Divide batter evenly between the 4 ramekins. Bake for 25-30 minutes until a toothpick comes out mostly clean. Serve drizzled with chocolate syrup or sprinkled with powdered sugar if desired.
RECIPE CONTRIBUTED BY CREME DE LA CRUMB
