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.
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