A Blue Diamond recipe from NFCA team member Cheryl McEvoy
12oz. dark chocolate or semi-sweet chocolate chips
1/2 teaspoon vanilla extract
1/2 cup crushed Blue Diamond Nut Thins (try Almond, Pecan or Sea Salt)
1/2 cup Sliced Blue Diamond Almonds
1/4 cup chopped walnuts
Melt chocolate over a double boiler or microwave on medium in 2-3 minute segments, stirring in between, until chocolate is melted.
Remove chocolate from heat. Add vanilla and stir to combine.
Add crushed Nut Thins, almonds and walnuts. Mix until ingredients are well incorporated.
Scoop mixture into 1 tablespoon-sized clusters and drop onto waxed paper. Let cool. As chocolate begins to set, sprinkle a few grains of sea salt on top to enhance the sweet and salty combination.
Note: Get creative with this recipe! Try adding mint extract, chili powder or a tablespoon of your favorite liquer to jazz up the flavor.
*Got a gluten-free recipe that tops them all? Enter it in NFCA’s “Holiday Dips & Dishes” Gluten-Free Recipe Contest, sponsored by Crunchmaster. The Grand Prize winner gets $500 cash, and the winning recipe will be featured on Crunchmaster’s website.
For complete details and to submit your recipe, visit www.beyondceliac.org/Contest.