My mother loves Peeps. And cheap white cake. And candy corn. Which is totally ironic because she was a dental hygienist and rarely had sugar in the house when we were growing up (that we knew of).
Her sweet tooth goes into overdrive during the Easter season when she can be found diving into her stash of Chocolate-Peanut Butter eggs with abandon. But those over-the-counter eggs are loaded with all sorts of subpar ingredients never mind the fact that they could just be so much better with a few tweaks. So, this year I made her homemade chocolate eggs.
Our family has pretty much fully converted to an all almond butter household, mostly because we’re obsessed with the Justin’s Almond Butters so it was a given that almond butter would be the filling. To underline the almond flavor, I added some homemade almond meal, though graham cracker crumbs work fabulously too.
Because Easter is just a few days away, I decided to pull out these snazzy mini egg molds and decorated Easter egg molds that I found online, but these taste just as wonderfully when made in mini cupcake tins so don’t feel the need to go out of your way.
While you could temper the chocolate if you wanted them to “not melt in your hand” and were looking for serious fancy-time, chocolatier-worthy chocolate, I find that they get eaten so quickly, that melting in your hand isn’t really a problem.