optional: pinch of saltI would omit if seed or nut butter is salted
Instructions
In a microwave-safe bowl, combine chocolate morsels and coconut oil. Melt in a microwave on high for 30 seconds at a time, stirring after every 30 seconds until melted.
In a separate bowl, combine nut or seed butter, cocoa powder, maple syrup, and optional salt. Stir until all ingredients are evenly combined.
If making cups: Pour a tablespoon of chocolate in a silicone muffin mold. Take a small spoonful of filling(about 1.5 teaspoons-worth), flatten it into a disk, and place it in the center of the melted chocolate. Cover with a little more chocolate until completely covered. Refrigerate for 30 minutes, or until firm.
If making Easter eggs or another shaped mold: refrigerate filling for 15-20 minute. Work quickly to mold filling into desired shapes. Place on a baking sheet covered in parchment paper, then freeze 10-20 minutes, until firm. Dip frozen molded fillings into melted chocolate, then place back on the parchment paper. If desired, drizzle remaining melted chocolate over chocolate covered eggs.
Notes
Nutritional content will vary based on sizes of cups/ "eggs" made and based on type of chocolate used. Any type of nut or seed butter can be substituted for the sunflower seed butter. Coconut oil can be omitted (melted chocolate will be thicker).Store refrigerated in an airtight, closed container up to one week.