The month right before Easter is a tricky one: the candy section at the store is loaded with Easter stuff right after Valentine’s Day, so we barely recover from the V-Day candy come before we are faced with another candy holiday. I have a sweet tooth, so resisting Easter candies for an entire month and a half is challenging for me.
I made the mistake of getting Easter candy for my kids early, not a smart move! I try to make homemade candy that is healthier and allergy friendly so I don’t have a stomach ache after eating treats, but I have been a bit lazy lately with that…
One of my absolute favorite candies is Reese’s Peanut Butter Cups. My kids both have peanut allergies and my daughter has tree nut allergies too, so they can’t share my love of chocolate and peanut butter. I made some of these Chocolate SunButter Jam Cups to share with them, but these have a nice tangy strawberry twist with the jam! The SunButter mixed with jam ends up looking a bit like caramel, too. It’s so yummy!
I’ll let you in on a little secret: I originally created this recipe for Chocolate SunButter Jam Cups well over a year ago (maybe even 2 years ago…?) and I am just finally posting it! I had originally tried using homemade dairy free milk chocolate which turned out really good, cut I was having a hard time getting my homemade milk chocolate to turn out just right and it was pretty soft, and since I’m a recovering perfectionist, I didn’t end up posting the recipe.
I decided this recipe was too good to hold on to, so I dug is up from my drafts folder and decided to post it! This time, I used dairy and soy-free semi-sweet chocolate to make these. I will continue to work on that homemade dairy free milk chocolate recipe, especially low-sugar versions.
If you want to use homemade chocolate in this recipe, check out my post on different kinds of homemade dark chocolate so you can whip up your own. You can come up with sugar free versions if you want to lower the sugar in these.
For my second batch, I skipped the mini muffin papers and poured the chocolate straight into the silicone muffin pan.
My second batch without mini muffin papers
Make sure you don’t layer the chocolate too thick, and store these at room temp so the chocolate won’t be too hard. The coconut oil added to the chocolate makes the chocolate pour easier and it helps thin out the chocolate a bit so it doesn’t coat as thick, but it will also make the chocolate softer at room temperature.
- 1/2 cup allergy-friendly semi-sweet or dark chocolate chips OR homemade dark chocolate
- 1 teaspoon coconut oil
- 1 Tablespoon SunButter
- 1 Tablespoon fruit-only strawberry jam I use Polaner
- In a small microwaveable bowl, heat chocolate chips and coconut oil until completely melted
- Drop a little bit of chocolate in the bottom of a silicone mini muffin pan, OR into mini muffin papers lined with foil
- Set aside the remaining chocolate and chill the chocolate in the muffin pan until set up, about 10 minutes or so
- In the meantime, mix together the SunButter and jam in a small bowl
- Once the chocolate on the bottom has set up, scoop a scant teaspoon (a proper measuring teaspoon) onto the chocolate base and spread out just a little bit so it is flat but not touching the sides of the muffin papers or pan
- Pour the remaining chocolate on top of the SunButter jam filling and make sure it settles in around the filling and is mostly smoothed out on top
- Chill a little while again to set the chocolate (about another 10 minutes or so)
- Store these in a sealed container at room temperature. If the chocolate seems too soft from the coconut oil, you can store these in the fridge