skip to Main Content

Facebook

Dark Chocolate Peanut Butter Blobs

Prep Time10 mins
Total Time10 mins
Course: Desserts
Servings: 12
Calories: 89kcal

Ingredients

  • 2/3 cup nut butter
  • 1 tbsp maple syrup
  • 2 tbsp coconut flour
  • 4 oz dark chocolate
  • 1 tsp vanilla
  • coarse sea salt

Instructions

  • In a medium bowl, mix nut butter, maple syrup, coconut flour and vanilla.
  • Drop the nut butter mixture into small blobs on a glass dish.
  • Flatten the top of each blob with a spoon.
  • Place glass dish in the freezer for 20-30 minutes.
  • Melt the chocolate bar in a saucepan over very low heat, stir frequently.
  • Transfer melted chocolate to a bowl.
  • Dip each nut butter blob into chocolate, making sure to coat evenly.
  • Transfer back to dish and sprinkle with coarse sea salt.
  • Place glass dish back in freezer for 1 hour.
  • Keep in fridge or freezer until ready to enjoy!

Nutrition

Calories: 89kcal | Carbohydrates: 5g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 59mg | Potassium: 83mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 20mg | Iron: 0.7mg
Dark Chocolate Nut Butter Eggs

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Leek, Murasaki & Red Potato Soup

A smooth, creamy, and decidedly delicious on the richer side of soup. It’s brimming with flavor and browned slivers of leeks. Serve with a bit of hot sauce for an extra kick or top it off with roasted broccoli florets and croutons for added crunch. Bon Appetit!

Crunchy Crazy Good Cereal

It doesn’t get easier than this for breakfast! A simple blend of whole foods that requires no baking and is ready in minutes. Enjoy it in a bowl, as a topping or as trail mix. Crunch and munch away!

Shredded Spud Crust

Thinly sliced potatoes make a delicious, gluten free pie crust! I topped it off with arugula, figs, pumpkin seeds, Miyoko’s galic herb cashew cheese and olive oil.

Back To Top