Rosemary Almond Grape Bites

• 90 g seedless grapes (12 large grapes) — Fresh seedless grapes
• 16 g almond butter — Unsweetened unsalted almond butter
• 15 g almonds, finely chopped — Roasted unsalted almonds
• 5 g chia — Chia seeds
• 5 g maple syrup — Pure maple syrup
• 0.3 g rosemary, crushed — Dried rosemary

Method

1. 1Prepare the serving areaSet out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
2. 2Mix the rosemary crunchFinely chop almonds and mix them with chia and crushed rosemary for 30 seconds on a dry plate.45 secLook for: Rosemary and chia are evenly dispersed through the almond crumbs.Safety: Declare tree nuts and use a stable cutting board.
3. 3Fill twelve grape bitesWash and dry all 12 grapes until no surface moisture remains.Look for: The ingredients are fully prepared and ready for the next action.
4. 4Cut each across the middleCut each across the middle, divide 16 g almond butter into 12 equal portions, and sandwich each matching pair of halves.3 minLook for: Twelve bites hold together with a thin visible almond-butter seam.Safety: Use a small sharp knife on a stable board and keep grapes away from young children unless quartered.
5. 5Prepare the serving area — part 2Set out the serving bowl, plate, jar, or container named in the method, and place every prepared component within reach before assembling.Look for: The serving dish and every prepared component are within reach.
6. 6Coat and serveBrush all 12 seams with the full 5 g maple, roll every exposed edge through all rosemary crunch, and serve immediately.1 min 30 secLook for: Every bite has a dry crunchy rim while grape surfaces remain fresh and firm.Safety: Serve promptly and keep chilled if not eating immediately.