Recipe: Chocolate Peanut Butter Bites

Today’s recipe is for dessert. It is delicious. And amazing. And, depending on what falls under your umbrella of “healthy,” these could reasonably fit the bill.

The original recipe suggested mini muffin pans. If you have them, I’d recommend them. I don’t have those, so I just made this in a 3-cup rectangular Pyrex dish. (I made them again in mini-muffin tins and remembered to take a pic!)

I thought there wasn’t enough chocolate (and ended up making another 1/2 batch of chocolate*), but once I cut into the final product, I realized that the peanut butter just hadn’t frozen and a lot of the chocolate had worked its way into the peanut butter. So if you’re making these in one large container, leave a lot more freezer time for the peanut butter before adding the chocolate.

Also, it’s a little difficult to cut. So yeah: individual servings would be ideal.

Regardless of the few little troubles I had, this recipe is delicious! Everything else I’ve tried that is sweetened with honey tasted like honey … and I’m not a big fan of honey. This is sweetened with honey but doesn’t have a honey taste. Hooray!

*When I made these again, I just doubled the chocolate and it was perfect 🙂

Without further ado, the recipe for chocolate peanut butter bites!

Chocolate Peanut Butter Bites

the peanut butter part:

  • 3/4 cup natural creamy peanut butter
  • 1/4 cup coconut oil
  • 2 tablespoons honey

Mix ingredients. The coconut oil is easier to mix if it is melted. It has a VERY low melting point (it’s liquid in our kitchen cabinet for half of the year). Use the stove top with low heat and not the microwave for this endeavor.

Pour into container of your choice. If using individual serving containers (mini muffin trays, silicone trays with fun shapes, etc.), fill roughly half way.

Put in the freezer while making the chocolate part. If you’re using one dish, you’re going to need more time in the freezer. (I haven’t tried it again yet, but I’m estimating an hour or so?)

the chocolate part:

  • 2 tablespoons coconut oil
  • 2 tablespoons butter
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons honey

Using the same low heat, melt the coconut oil and the butter. Melting them together is fine (and easier). Add the cocoa and honey. Mix until smooth. Pour over frozen peanut butter. Return to freezer until solid.



2 responses to this post.

  1. Posted by Becca on 20 May 2012 at 19:43

    I saw this on Pinterest. I asked the blogger about substituting something non-dairy for the butter. She recommended more coconut butter. I am excited to try these soon!

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