Sign up with your email address to be the first to know about new products, VIP offers, blog features & more.

Chocolate Covered Peanut Butter Bites [Vegan, Gluten Free, Dairy Free]

1

ChocolatePB_10.jpeg

The best treats are the ones that can conquer any craving – whether sweet or salty.  These do that. Their salty, chocolate-y, peanut butter-y goodness hits the spot every time. And they’ll make you forget all about those infamous, now GMO-ified peanut butter cups [whose name shall not be written here.]

The best part(s)? No sugar, no baking, all raw, and way easy.

One is all you need. But it’s probably not all you’ll have.

Recipe Time: 1 hour

Ingredients [recipe makes about 24 bites]

1 c. raw peanut butter
1 c. raw almonds
1 c. raw peanuts
1/2 c. rolled oats
4 pitted dates

[Recipe for filling from The Minimalist Baker.]

Ingredients [for chocolate coating, double recipe for thicker chocolate coating]

4 T. coconut oil
4 T. powdered coconut palm sugar
4 T. cocoa or cacao powder

Recipe

Add almonds and peanuts to a blender and process until the ingredients form a nut meal.

In a food processor, pulse oats until they become a flour.

ChocolatePB_02.jpeg

In a large bowl, add the nut meal/peanut butter mixture , oat flour, and date paste. Mix it well with your hands until combined.

ChocolatePB_03.jpeg

Line a baking sheet or a large tray with parchment or wax paper for placing the peanut butter circles.

Use your hands to create silver dollar-sized discs, about 1/3″ in thickness. When you run out of peanut butter mixture, place the pan into the freezer for 45-60 minutes. The next time we make these, we’ll be making them a bit smaller. A) Because we’ll obviously have more to enjoy, which is great because they stay good in the freezer for a while and B) we want to achieve a higher chocolate-to-PB ratio.

ChocolatePB_04.jpeg

ChocolatePB_05.jpeg

While the PB circles are in the freezer, measure out the cocoa powder and powdered coconut sugar and combine in a medium bowl. Then melt the coconut oil and pour it into the bowl. To keep the oil in raw state, turn the oven on a low temperature and place a bowl of oil nearby to allow it to melt slowly. Mix until the chocolate-y goodness looks smooth and liquid. It should be quite runny, not thick like chocolate syrup.

If it’s been long enough for the peanut butter discs to harden, remove them from the freezer and start to coat them. Be prepared to get messy. Plop each piece into the bowl and flip it over to cover both sides. Place them back on the pan one at a time and return them to the freezer when they’ve all been dipped.

ChocolatePB_06.jpeg

As you can see, they were pretty delicious.

ChocolatePB_13.jpeg

ChocolatePB_12.jpeg

Then we decided to make another batch of chocolate coating and give them a second dip. Don’t judge.

ChocolatePB_07.jpeg

These are delightful nuggets of goodness and they stay good for quite a while. We recommend keeping a stockpile in your freezer for the next time you’re craving a treat.

ChocolatePB_11.jpeg

What do you think?

Your email address will not be published. Required fields are marked *

1 Comment
  • Sarah
    October 10, 2016

    These look amazing! What is the nutrient breakdown? And how many calories?