Celery Sticks with Almond Butter

Toast 1/2 cup of sliced almonds in a dry skillet over medium heat for 5-7 minutes until golden and fragrant, stirring frequently to prevent burning. Set aside to cool.

Wash 8 large celery stalks thoroughly and pat dry with paper towels.

Trim the ends of the celery stalks and cut them into 3-inch pieces at a slight angle to create more surface area for the dip.

If desired, use a vegetable peeler to remove the stringy fibers from the outer surface of the celery for a more tender texture.

In a medium bowl, combine 1 cup of almond butter, 1 cup of Greek yogurt, 2 tablespoons of honey, 1 teaspoon of cinnamon, 1 teaspoon of vanilla extract, and 1 tablespoon of lemon juice.

Whisk the mixture until smooth and well incorporated, about 2-3 minutes.

Fold in 1/4 cup of hemp seeds and 2 tablespoons of chia seeds, reserving a small amount for garnish.

Melt 1/4 cup of sugar-free dark chocolate chips in a microwave-safe bowl in 30-second intervals, stirring between each interval until fully melted (about 1-2 minutes total).

Line a baking sheet with parchment paper and arrange the celery sticks in a single layer.

Fill each celery piece with the almond butter mixture using a small spoon or piping bag for a more refined presentation.

Drizzle the melted chocolate over the filled celery sticks.

Sprinkle with the toasted almonds, remaining seeds, and a light dusting of sea salt.

Refrigerate for at least 20 minutes to allow the filling to set and flavors to meld.

Arrange on a serving platter with additional almond butter mixture on the side for dipping.