Ainsley is on Day Three of her Easter holiday weekend sugar overdose. Thanks to our family and friends, who love to buy safe candy for Ainsley, she has had no shortage of sweet treats to eat this Easter season. She has already consumed her weight in Peeps (courtesy of my mom and mother-in-law) and eaten about 100 Starbursts (courtesy of her wonderful Godmother, who hosted an Easter egg hunt on Friday using plastic eggs that were filled with that candy, along with Sweetarts and Smarties).
As you might remember from my prior post on the subject, Ainsley's one request this year was for the Easter Bunny to bring her a chocolate bunny like the ones you see in the grocery store. So a while back I ordered some Easter-themed candy molds (including one for a large bunny). On Thursday we put those molds to use and, with very little effort on my part, created a ton of Easter chocolate.
1. Put candy molds on counter.
2. Take out a bag of vegan/nondairy chocolate chips (I used the Whole Foods brand). Pour chips into a glass bowl and melt in the microwave (heat on high for 1 minute, stir, heat on high for 30 seconds, stir, heat another 20 seconds if needed).
3. Spoon chocolate into candy molds. Tap the molds on the counter after you've filled them with chocolate to get air bubbles out of them and make the chocolate smooth/even on the top.
4. Put filled molds in refrigerator for at least 1 hour to set.
5. Take molds out of the refrigerator and pop the candy out of the molds. Put candy in ziploc bags and store in the refrigerator.
Here is a pic of the three kinds of chocolate we made (large bunny, small bunny, bunny-in-basket):
Additionally, for those of you looking for a more complex Easter treat, here is a recipe for Pudding Easter Eggs, compliments of a fellow food allergy mom:
Dairy-Free, Egg-Free, Peanut/Tree-Nut-Free Pudding Easter Eggs
1 (4-serving size) package Jell-O chocolate or vanilla instant pudding mix
1/3 C boiling water
1/3 C nondairy margarine, softened
3 C powdered sugar
8 ounces nondairy chocolate chips
Optional: vegan white chocolate chips or colored frosting
Stir pudding mix, boiling water, and margarine in a large bowl until smooth. Mix in powdered sugar by the cupful, stirring until mixture forms a ball. Form scant tablespoonfuls of mixture into 1 1/2 inch egg shapes (if necessary, refrigerate mixture 10 to 15 minutes for easier handling). Refrigerate eggs until firm, about 30 minutes.
Melt chocolate chips. Dip eggs into chocolate. Refrigerate on wax-paper-lined tray until chocolate is firm, about 15 minutes. If desired, melt white chocolate and drizzle over eggs or decorate with colored frosting. Store in refrigerator.
Makes 30-36 eggs.