Chocolate-Almond Butter Eggs

Combine graham cracker crumbs or almond meal, powdered sugar, nut butter, honey or maple syrup, vanilla, and sea salt in a stand mixer fit with a paddle attachment or in a large bowl. Mix on medium speed with a stand mixer or a handheld mixer until filling is well combined, breaks into large chunks, and resembles cookie dough.

Divide filling into 36 (1-teaspoon) balls or larger as needed to fit your chocolate candy molds or mini muffin pans, then form into round, flat egg shapes if putting in the candy molds or discs if putting in the muffin tins. Set aside. Meanwhile, break up the chocolate, place in a stainless steep or glass bowl and nest over a pot of simmering water (make sure the bowl doesn't touch the water) and stir until chocolate is melted and smooth.

Using a small pastry brush, paint the chocolate inside each well of the muffin pan or the candy molds. Do your best to make your coating as even as possible, aiming for about 1/16-inch thick. Place the chocolate in the fridge until it’s just set.

Place fillings in the mini muffin wells or candy molds (shaping the filling as needed to fit well) but don’'t push too hard or you’'ll crack the coating. Spoon more chocolate over each filling until completely covered. Scrape across the top of the pan with a pastry knife or a flat spatula to remove excess chocolate and even out candy tops.

Place the molds in the freezer for 15 to 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. Let come to room temperature before serving.