Our kids are ridiculously obsessed with peanut butter and jelly.
Only, they’re really obsessed with almond butter or sunflower butter and jelly – but, they don’t care what you call it as long as you deliver it to their bellies with a little song and dance.
When we made our Chocolate Covered Cherry cookies, we had leftover cherry preserves that we wanted to finish up since it was super-rich and had been purchased especially for the holidays. When Matt found these cute, cheap candy molds at the craft store – we had a vision!
They’re a gorgeous treat, perfect for Valentines or any holiday. Plus, your kids will love them!
- Chocolate (dairy and soy free)
- 1 tspn roasted almond butter (any nut butter will work)
- 1 tspn of your favorite jam or jelly (we used cherry preserves)
- Melt chocolate over a double boiler (we use a dairy and soy free kind)
- Paint into every nook of candy cup shell with pastry brush, put in freezer for 10 minutes
- Add 1 tsp of your favorite nut butter (we used roasted almond butter) and 1 tspn of your favorite jam or jelly (we used cherry preserves), put in freezer for 10 minutes
- Glob (by dropping with a spoon and then gently spreading the chocolate) on enough melted chocolate to “seal” the candy, return to freezer for at least an hour, more if you can wait - if you try to remove one and the top separates from the bottom, it's not ready yet!