Peanut Butter Coconut Bites
These little morsels of clean and delectable treats will last a long time in your fridge. Unfortunately, they will be eaten very quickly if you don’t keep them hidden.
I would recommend investing in silicone mould cupcake cases for this. They will make your life way easier when your trying to remove the little chocolate cups. The recipe will make approximately one dozen.
250g Dark Chocolate Bites
200g shredded coconut
100g coconut oil
1/4 cup Coconut milk
2 tspns stevia ( optional )
12 tablespoons reduced salt peanut butter
Add coconut into blender and whiz very briefly. Not to flour consistency though.
Add melted coconut oil, stevia, coconut milk stir together.
Melt chocolate as per packet instructions.
Pour about 1 tblspn of melted chocolate into silicone mould. Use a small artists brush to spread chocolate evenly on base and sides. Ensure the chocolate covers case about 2-3mm. This will ensure when chocolate is set it will be able to hold the filling without crumbling.
Place in the freezer for 5 minutes or until chocolate has set. Remove from freezer.
Add 1 1/2 tbspns of coconut mix into chocolate shell. Again return to freezer for 5 minutes. Remove from freezer and add 1 tablespoon of peanut butter into each cupcake. Place in freezer as long as it takes for peanut butter to harden.
Melt rest of chocolate and pour a little I to each case so that it seals the filling. The chocolate should be about 3 mm thick. Place in freezer to start with and then move to fridge for storage.
Now enjoy. 😄