It would be an understatement to say I have a sweet tooth. After every meal, you'll find me scrounging around the kitchen looking for something sweet.
These chocolate peanut butter bites are a real godsend as they're super simple to make, they make a bunch (so your efforts last a while) and they taste super indulgent. So even those these are technically "healthy," your sweet tooth won't have a clue. 😉Print
Makes 24 mini cups
You'll need about 25 minutes for the chocolate cups to solidify in the freezer before you can indulge, so be sure to plan accordingly.
- 4 ounces unsweetened chocolate (100% cacao), chopped
- ½ cup pure maple syrup
- ½ cup peanut butter (128 g)
- 3 TB coconut milk
- ¼ tsp fine-grain salt (like table or sea salt)
- Flaky sea salt, for sprinkling on top
- Line a mini muffin pan with paper liners. Set aside.
- In a small pot over very low heat, melt together the chocolate, maple syrup, peanut butter, coconut milk and ¼ teaspoon salt. Whisk, off and on, until melted, creamy and well combined, about 5 minutes.
- Using a spoon, evenly distribute the chocolate mixture among the 24 mini muffin cups.
- Sprinkle the tops with a few flakes of sea salt.
- Freeze until solidified, 20 to 25 minutes.
- Store in an airtight container in the refrigerator or freezer.
- For the peanut butter, feel free to use creamy or crunchy, whichever you prefer. (If your brand of peanut butter already contains salt, you may want to omit the ¼ teaspoon called for in the recipe, but I never do 😉.) And to note, as these are "good for you," I encourage you to use a natural peanut butter - the ingredients should only be roasted peanuts and maybe some salt. Santa Cruz Organics is my favorite!
- There's no need to buy a can of coconut milk just for this recipe. Use whatever type of milk you have on hand: cow's, nut, seed, rice...
- I use the Oxo Good Grips Small Cookie Scoop to divide the chocolate mixture between the cups. It's about 1 scoop per cup, with a smidge left over to fill up any that look a little skimpy.
- My favorite finishing salt is Maldon Sea Salt Flakes.
- I store these in the freezer. Partly because out of sight, out of mind (otherwise, these would be gone in a day!). And partly because I love how cold and creamy they taste.
- Recipe adapted from Lisa Leake's groundbreaking book, 100 Days of Real Food.
Keywords: chocolate, vegan, gluten free, freezer, no refined sugars, no bake, naturally gluten free, Lisa Leake, 100 Days of Real Food