3 ½ oz. dark chocolate (chopped)
½ cup honey
1/3 cup of the hottest possible tap water
1/8 tsp. Sea salt
¾ tsp. Ground cinnamon
Grated lemon zest
8 oz. dried figs with stems removed (finely chopped)
8 oz. unblanched almonds (toasted and coarsely ground)
Mini-muffin paper cases
Combine chocolate, honey & water in a small sauce pan
Heat the mixture over medium heat just until the chocolate melts. Stir to combine.
Remove chocolate from the heat, and stir in the grated lemon zest, salt, cinnamon, figs and almonds.
Arrange the paper cases side by side on a baking sheet.
Spoon the mixture into the paper cases until about ¾ full (about 2 tsps. Each)
Refrigerate for about an hour to allow them to firm up before serving.