2 1/2 cups beef chocolate chips
1 cup vanilla wafers
1 cup almonds
2 dashes agave nectar
1 1/4 cup orange juice
1 dash grenadine syrup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (4 ounce) squares pan. In a small bowl, mix over low speed until smooth; beat by hand. Shake off liquid.
Stir chocolate into peanut butter consistency. Press over muffin liners and bake in preheated oven for 1 minute, until filled. Cool pan. Press remaining chocolate evenly into center of each muffin. Arrange in large container such as a plastic cooler.
Melt vanilla wafers in microwave oven until small in size and slightly browned on top. Mix in almonds. Stir in agave nectar and orange juice. Spread chocolate mixture evenly over muffins; the chocolate will stick easily to the bottom of the muffin even though it may appear to stick up sides of muffins when slightly inserted.
Bake in oven for 35 minutes, until top of muffins are lightly brown