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Choc-Peanut Butter Jelly Love Bites!

Serves: 24

Prep: 10 minutes

Cook: 5 minutes

Macros:

 Calories CarbsFat Protein Sodium Sugar
Total 2840153217g92g778mg69g
Per Serving 1186g9g4g32mg3g

Ingredients:

Base:

½ cup raw cashews

¼ cup cacao powder

½  cup desiccated coconut

2 tbs nut butter – we used ABC, any kind is suitable

2 tbs maple syrup

1 tsp vanilla extract

Pinch of salt

 

Peanut butter and jelly filling:

75g frozen raspberries

3 tbs coconut oil

1 tbs maple syrup

2 scoops Strawberry NoWay

½ cup natural peanut butter

 

Chocolate:

½ cup cacao butter

¼ cup cacao powder

1 tbs maple syrup

Method:

  1. Prepare mini muffin trays, line the tray if not using non-stick/silicone. Alternatively, you can use a loaf tin lined with baking paper to make a slice.
  2. Place cashews in food processor and combine into a coarse meal. Add remaining base ingredients and combine well.
  3. Add 1 tbs of water until a sticky mixture has formed.
  4. Spoon 1-2 tsp of mixture into holes and press down firmly making a compact well to hold the filling. Place in freezer to set.
  5. In a small saucepan on low heat place raspberries, coconut oil, and maple syrup. Allow to melt and simmer for 5 minutes, stirring regularly.
  6. Add in NoWay and stir until combined and no lumps remain. Remove from heat.
  7. Place 1 tsp of jelly into each hole on top of the base. Please note it should be a sticky jelly consistency.
  8. Top with 1 tsp of peanut butter over the jelly. Return to freezer.
  9. In a clean small saucepan place cacao butter and melt on low heat. Add maple syrup and combine well. Remove from heat and add cacao powder. Whisk until smooth.
  10. Pour 1-2 tsp of chocolate over peanut butter layer and spread evenly.
  11. Sprinkle with coconut and return to freezer to set for 4-6 hours.
  12. Slice into squares and enjoy with your lover!

NOTE: If making in a loaf tin steps remain the same, spreading each layer evenly over the base.