Allergy-Friendly Easter Candy

In addition to our natural Easter Eggs, we made allergy-friendly candy: Peanut-free Peanut Butter Cups, Chocolate and Caramel Cups, and Chocolate Crunch Balls.

For the Peanut-free Peanut Butter Cups, we melted a bag of dairy-free chocolate chips in a double boiler with a tablespoon or so of coconut oil. We stirred until it was smooth and glossy. In a small bowl, we mixed Organic Sunbutter, nutritional yeast, rice flour, raw honey, vanilla extract, and sea salt. We didn't measure; we just put maybe a cup of Sunbutter, and started with about a teaspoon of nutritional yeast, a spoonful of rice flour, a squirt of honey, and a tiny bit of vanilla and salt. We just happily tasted it until it tasted right! We used mini muffin pans lined with paper liners. We poured a little bit of melted chocolate to coat the bottom of each liner. We put it in the freezer for a few minutes and then put a bit of Sunbutter mixture in the middle. We covered it with more melted chocolate, and back into the freezer it went. When it was frozen, I peeled off the paper liners, and then stored them in the refrigerator. All of the kids, even the ones who don't love Sunbutter, said that they were amazing!

I'd made these before but had just used plain Sunbutter for the filling. They were so much better this way! I got the idea from Samantha at Color Wheel Meals. She also had a recipe for Chocolate and Caramel Cups, with the caramel made from dates! We tried that, too, but we soaked them in coconut milk, instead of almond milk. Nick added a shot of maple syrup, and I added a little extra vanilla extract and sea salt to them after mixing them up in the Vitamix. I felt like the extra vanilla toned down the date taste a bit. So good!

GracieGirl helped me set up this picture
with the bunnies checking out the chocolate!

I didn't get a picture of the Chocolate Crunch Balls, but all I did was toast some puffed millet in a dry skillet. The truth is that I had to do it twice because I completely burned it the first time! After it was toasted to a nice light brown color, I poured in some of the melted chocolate chips/coconut oil mixture. I stirred it up and dropped it by balls onto a cookie sheet covered with waxed paper. It went into the refrigerator until they were firm, and then I stored them in the fridge.

The kids were happy, and best of all, there weren't any allergic reactions from Easter candy!