Gluten Free Dairy Free Sugar Free Low Carb Whole 30 Paleo Vegan Keto
Peanut Butter and chocolate pairing together like a dream team. Conquering cravings, but never sacrificing standards 🥜🍫
Update: This recipe is revamped so that it is suitable for any consistency of peanut butter. The original recipe was too oily with some types of peanut butter.
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Peanut Butter Chocolate Chip Bites
Makes 24 1 inch bites
Prep 10 minutes
Freeze time ~ 3 hours or overnight
1 can coconut milk
1/4 cup monk fruit
6 tablespoons sugar free Peanut Butter natural or organic, or more to taste
1/4 tsp reishi, optional
2 tablespoons stevia sweetened chocolate chips (or more if desired)
Additional for melting:
1 tablespoon stevia sweetened chocolate chips
1 teaspoon coconut oil
In food processor, add only the thick cream from the coconut milk, monk fruit, peanut butter, and reishi if using. Process till smooth. Toss in chocolate chips and briefly pulse to mix in.
In silicone truffle mold, place mixture in each of the wells, leveling off the tops. Freeze till hardened, about 3 hours, and able to be removed from molds.
You can save the liquid from the coconut milk for a smoothie or if you have a thick, drier peanut butter, add a tablespoon of the liquid for a smoother consistency.
Fill a shallow saucepan with water. Place a small glass jar in saucepan and heat over low to low medium heat. Put chocolate chips and coconut oil in the jar and allow to soften, stirring occasionally, and watching closely. Once melted, using spoon, drizzle chocolate over bites. Eat immediately or keep in freezer in a tightly sealed container.
0 Glycemic Load Keto Grade A
