Keep your Easter candy clean with my homemade almond butter cups! I used a round egg treat mold to make my eggs but you can use whichever style you prefer. You’ll feel so much better knowing exactly what’s in the candy you’re giving out to your loved ones. Don’t forget to keep a few for yourself!
½ c almond butter (I love Justin’s almond butter made right here in Boulder!)
2 T pure maple syrup
½ t kosher salt
1 T almond flour
1 ½ c 70% dark cacao chips (I like Enjoy Life chocolate)
1 ½ t coconut oil
In a small bowl combine the first four ingredients thoroughly as the filler. Take a spoon full of filler and shape it into a disk. Form the disks into the smaller shape of your mold. I shaped mine into eggs. Keep them as disks if you are using a mini muffin tin. Set aside.
Melt coconut oil and chocolate on low heat in a saucepan. Fill each mold with some chocolate, about 1/8 of an inch. Add filler pieces to each mold on top of the chocolate. Cover filler piece with more melted chocolate until completely covered. Place mold tray on a level area in your freezer for 20-30 minutes. When candy pieces have set, remove them from molds. Wrap in cellophane and add a bow on each or package in mini Easter baskets. Makes 7 cups.