I grew up with tons of cousins. Seriously. Tons of them. And we all mostly lived in the same town. Holidays were always such a blast.
On Easter we would all go over to our grandparent’s house and wait anxiously until everyone would arrive before our Easter egg hunt could begin.
And I remember the year I was too old to do the hunt anymore. It seemed like it happened with no warning. I was considered a young “adult”.
Adult…? What? When the heck did that happen?
My spirit still feels like this kid…
The kid that has a huge mouth full of chocolate that is still reaching in her basket for more. Doesn’t really feel like I’ve changed that much.
But I am trying to change. I am trying to be more “adult like” at least with my eating habits that is.
But I don’t think I can ever (nor do I want to) completely cut out dark chocolate.
I do think I can probably refrain from eating it like I am in that picture… Hopefully.
I love really dark chocolate. At least 70% but preferably closer to 90%.
The awesome thing about chocolate this dark is that it doesn’t have much added sugar.
But that also means it is quite bitter. I love the bitterness, but I know not everyone does.
If you are one of those people that doesn’t love dark chocolate as much, agave easily cuts some of the bitterness and adds some more sweetness in these homemade Easter candies.
Here’s to an Easter filled with more love and less sugar and preservatives than the last!
- 12 oz dark chocolate (at least 70% and up to 90%)
- raw almond butter (or other nut butter of your preference
- agave (optional)
- orange zest
- candy foils
- candy molds
- Roughly chop up chocolate and melt slowly in a double boiler.
- Divide chocolate in half and add the zest of an orange to one half.
- Add 1-3 tbsp of agave (to your taste preference) if desired to each bowl of chocolate.
- For the chocolate/orange candies: fill the molds to the top. Shake lightly to release air bubbles. Place in the freezer to set for 5-10 minutes. For the almond butter candies: add about a tsp of plain chocolate into the mold. Using a small pastry brush or a small unused paint brush, brush the chocolate up the sides of the mold to create a shell. Place in the freezer to set for 5 minutes. Add about 1/4 tsp of almond butter to each mold and fill to the top with chocolate. Put back in the freezer to set.
- Once set, remove the chocolate from the freezer and gently tap on the counter to release. If the chocolates do not release easily, put back into the freezer to set more.
- Wrap each piece of chocolate in foil.
Amount Per Serving: Calories: 0