|Rich chocolate with a creamy almond butter center|
1c Ghiradelli 60% cocoa chocolate chips (or darker!)
1/4c salted almond butter (pick your favorite, I used Trader Joe's Creamy Salted Almond Butter)
1tbs honey (make sure it says "make in the USA")
|2nd step: Fill with a spoonful of almond butter|
2. Using candy peanut butter cup molds, place a little pat of melted chocolate at the bottom of the mold and paint it around the edges (I didn't have a candy brush so I used a baby spoon and it worked fine, but produces thicker chocolate edges). Place mold in the freezer for 10 minutes.
3. Meanwhile, stir together almond butter and honey in a separate bowl. When the candies have hardened take them out of the freezer and fill each with the almond butter mixture until almost full. Place back in the freezer for 10 minutes.
4. When the filling has hardened, take the molds back out of the freezer and paint the remaining chocolate on top, closing off the candies. Yup, once again stick them in the freezer for 10 minutes. When completely hard, take out and pop out of the molds gently. Let come to room temperature before serving. Enjoy!