Nothing says ‘love’ like peanut butter and chocolate, combined together in a sweet, salty, smooth and creamy little individual treat.
I don’t have much to say about this recipe except it’s amazing. I make it more often than I’d like to admit. But I will admit it is way more satisfying than the Lindt addiction I used to have and much, much better for me in regards to sugar and quality of ingredients.
Peanut Butter Chocolate
Approx. 20 chocolates
GF, DF, vegan, RSF
Prep time + tidy up: 5 mins
Cook time: 10 mins + 1 hour set time
60g cacao butter – I use buttons
2 tbsp hulled tahini
2 tbsp smooth peanut butter – I use Byron Bay Peanut Butter
2 tbsp maple syrup
1 tbsp raw cacao powder
pinch of pink Himalayan salt
Place the cacao in a large bowl over a small pot with some water in it (double boiler) and heat until melt, stirring occasionally with a whisk.
Once the oil is liquid, turn off the heat and add the remaining ingredients one at a time ensuring they are fully mixed before adding the next.
Let the mixture cool a little then pour into silicone moulds or onto a lined baking tray if you would like to make chocolate bark.
Place in the fridge until set (approx. 1 hour) or freezer if you are short on time.
Note: You can use chunky peanut butter for this too or add chopped nuts, activated buckwheat, raisins (if you’re one of those people who like fruit and nut haha) or even a couple of drops of food grade essential oil if it’s on hand.
Cooking for the kids
Of course it’s totally up to you what your child eats but I try to limit the amount of cacao I give to Bear due to the stimulants in cacao. A hyped-up toddler is not my jam. Carob is an excellent sub for the cacao powder which is where all the caffeine is (don’t worry about the cacao butter. It doesn’t contain caffeine). Carob can be found in most health food and bulk food stores.
Enjoyed this recipe? Want to know when the next one goes live?
Sign up to receive tasty recipes like this and more delivered straight to your inbox. You'll also receive 10% off your first online order.
You may also like
Sweet Potato Chocolate Waffles with Dasha of The Peckish Girl
Gold Coast-based food blogger Dasha of The Peckish Girl is our guest contributor this week. She's created a quick and...
Raspberry, Beetroot and Cacao Muffins with Amelia Kay of Amelia's Balanced Kitchen
Amelia Kay is the face behind the Instagram account Amelia's Balanced Kitchen. She's a qualified holistic nutritionis...
Chewy Choc-Beetroot and Walnut Cookies with Bianca of Family of Vegans
This week on the blog, we're joined by Bianca, the vegan mama behind the Insta account @familyofvegans. Bianca and he...
Choc Cherry Valentine's Day Donuts with Sarah Cooper of Scoop It Up
It's Valentine's week lovers and we're in the mood for love! The love of sweet, delicious treats, that is. The lovely...