Chocolate Candies

Depending on the style of candy mold you choose, this recipe can be adapted for any holiday or party. I really like to make these yummies for Christmas and Easter. For Easter I use a small bunny mold as my kids wouldn't have a chocolate bunny as I have never found one that is safe for them to consume - besides these taste better! The filling can be made from pecans and agave nectar, or bean butter, or you could use chocolate that you have flavored with peppermint or orange oil ....

Equipment
Microwave-safe bowl (at least 2 cups in size)
thin spatula
candy mold of choice, or mini muffin tin

Ingredients
1 cup soy-free vegan chocolate chips (Enjoy Life)
2 - 3 teaspoons coconut oil, or butter of choice
1/2 cup bean butter or nut butter of choice, or flavored melted chocolate

1. Wash mold(s) or muffin tin with hot, soapy water; rinse; dry completely; set aside.
2. Place chocolate chips and 2 teaspoons coconut oil into microwave-safe bowl; cook in 30 second intervals, stirring between each, until chocolate is smooth, silky, and completely melted.
3. Using a 1/2 teaspoon measuring spoon, scoop up chocolate then drizzle into center of each mold well, filling each 1/2 full.
4. Place desired amount of nut butter or flavored chocolate into center of well, being sure the filling does not touch the sides of the mold.
5. Drizzle melted chocolate over top of filling; fill top to of mold well (do not overfill).
6. Place mold into refrigerator, being sure it is set on a flat surface; chill until set, about 30 minutes.
7. Cover a baking sheet with parchment paper; remove mold from refrigerator; turn upside and press lightly over center of each mold to pop chocolate candies out.

Gather candies into storage container - handle as least as possible - store in refrigerator until ready to serve.

Servings: depending on candy mold size, 18 - 24 candies
Prep Time: 20 minutes
Refrigerator Time: 30 mintues