Over Easter I discovered a recipe for peanut butter Easter eggs. I played with the recipe a bit and came up with my own version. Everyone who I gave them to requested that I recreate them in a way that they could be enjoyed all year round. Safe to say these are one of the most addictive and incredible treats to have in your freezer. I have also included a recipe for some chocolate bark so that nothing goes to waste. I really hope you try these ones out, they are AMAZING!
RECIPE (makes 25)
1 cup natural peanut butter (You can also use almond, cashew or a combination of the three)
2 tbsp maple syrup
2 tbsp almond meal
Pinch of sea salt
1 cup quality dark chocolate (I used the Loving Earth dark chocolate)
2 tbsp coconut oil
1. In a large bowl mix together the peanut butter, maple syrup, almond meal and salt. Make sure to mix it well so that all the ingredients are well distributed in the mixture.
2. Melt the chocolate and the coconut oil.
3. Here is the part where you can get creative. Two of my favourite ways to make this:
Number 1: Line a tray with baking paper. Roll the peanut butter mixture into little balls. Drizzle the chocolate on top and coat with coconut and place them on the tray.
Number 2: Go get yourself some silicon ice cube trays (mine were $2 from Coles) and fill them up three quarters of the way with the peanut butter mixture. Fill the remaining quarter with the chocolate mixture.
4. Place the tray in the freezer for about two hours or until the chocolate is set.
These little balls of peanut butter goodness are best kept in the fridge or freezer.
TIP: It is important that you use the natural nut butter so that there are no additives and for its thicker texture.
BONUS RECIPE: Chocolate Bark
At Gel’s Life we don’t like anything going to waste so here is a quick, simple and DELICIOUS way to use up the remaining chocolate (if you haven’t already licked the bowl).
Remaining melted chocolate
½ cup nuts
½ cup goji berries (or any other dried fruit)
1. In a large bowl mix together the chocolate, nuts and goji berries.
2. Line a tray with baking paper. Pour over the chocolate mixture and smooth it our until it is about 1.5 cm in thickness.
3. Sprinkle over the sea salt.
4. Place in the freezer to set for two hours.
5. Break it up into large chunks.
This bark is best kept in the freezer or the fridge.