Have you heard of Mighty Fine Skinny Almond Dips? They’re lightly roasted almonds thinly coated in dark or milk chocolate, then dusted in cocoa powder and flavoured with milk chocolate, salted caramel or raspberry. Our reviewer, Sara Walker, put them to the test and created a delicious recipe for raspberry chocolate and almond muffins!
Being asked to review chocolate snacks isn’t exactly the worse job in the world, and these offerings from Mighty Fine looked like some high-quality snacks. They’re whole almonds, thinly coated in flavoured or milk chocolate, and finely dusted with cocoa powder. They contain 45% less sugar than competitors, are high in fibre and pack a protein punch.
As snacks, they’re very moreish and I liked the thin layer of chocolate which preserved a good ‘crunchy to sweet’ ratio. The two flavoured options were subtle, not overpowering, and all in all these seemed like a very grown-up snack, a step up from eating chocolate raisins and healthier too.
Rather than just scoffing all three packets, though (I managed to restrain myself at one – the salted caramels bit the dust, folks, sorry!), I decided to see how versatile these almonds were by including them in a recipe.
Raspberry, chocolate and almond muffins recipe
To make around six large muffins or eight smaller ones, you’ll need:
- 60g butter, softened
- 60g sugar
- 2 large free range eggs
- 60g self raising flour
- Around 200g raspberries (I used frozen – no need to defrost first)
- 1 x 75g packet of Mighty Fine Skinny Almond Raspberry Dips
How to make raspberry, chocolate and almond muffins
Preheat the oven to 180 degrees C.
Line a muffin tin with paper cases and set aside.
Tip the almonds into a blender and pulse for a few seconds at a time until you have a rough paste the consistency of peanut butter. (Top tip: remember to put the top of the blender on before you hit the power button. Ahem.)
Put the butter and sugar together in a large mixing bowl, and beat together either by hand or in a mixer until pale and fluffy. Add the eggs, a little at a time, beating between each addition, then add the chocolate mixture and stir. Finally, add the flour and beat until you have a smooth batter.
Tip in the raspberries, and stir round gently so as not to break them up too much.
Divide into the paper cases, filling each one about a 1/3 full. Bake for around 12 to 15 minutes until well risen and golden on top.
The raspberry chocolate and almond muffins were delicious! Adding the chocolate almonds made the muffins moist and gooey, and not too sweet. The almonds might also work well chopped and stirred into flapjacks.
On the whole I thought the Mighty Fine almonds were just that – mighty fine. They’re an adult treat, not too sweet, and also handy to have in the cupboard for baking. At £2.99 for 75g they’re not dirt cheap, but they’re high quality and feel indulgent without being unhealthy.”
Almond dips are available at Ocado, wholesale and speciality independent stores, £2.99 for 75g. For more information or to buy online, visit www.mightfine.co.
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