Peanut Butter Chocolate lovers, this is for you!! It's probably one of the best chocolate recipes that I've ever come across, and it's totally raw and healthy! In my opinion, it's WAY better than store bought chocolate, so throw out that nasty chocolate sitting in your cupboard, and give this a try! Guilt free AND delicious.. is that even possible?! Yes.. yes, it is!
If you have a mini muffin silicon tray (I got mine from Woolworths), this recipe fits into the 12 cups just perfectly. If not though, it's really delicious just spread out flat onto a tray lined with baking paper like we did with the Raw Nutty Chocolate. Then you can just break it up into pieces once frozen and serve.
- 6 Tablespoons of Organic Peanut Butter
- 3 Tablespoons of Coconut Oil
- 2 Tablespoons of Raw Cacao
- 1 Teaspoon of Vanilla Extract
- 3 Tablespoons of Honey (start with 2 Tablespoons, as it's quite sweet. Taste test once all ingredients combined and add the 3rd Tablespoon if you want it sweeter)
- You can use 100% Cocoa instead of Raw Cacao, totally healthy as long as there's no added sugar or other nasties, but it just won't be 'raw'. ALWAYS read the ingredients on the back of the container.
- Vanilla Essence or Flavouring is not healthy. Stay away from those nasty things! Make sure you use healthy Vanilla Bean Extract. You'll actually be able to see the little bits of vanilla bean in it!
- You can use 100% Maple Syrup instead of Honey, again it's totally healthy, but it won't be considered 'raw'.
Make sure your coconut oil is a liquid before you add your other ingredients. I put it in a mini pan on low heat to melt it. Then simply add all your other ingredients and mix well until it's relatively smooth! The peanut butter can take a little longer to blend into the mixture, but it will work so be patient! Once combined, pour the chocolate out and freeze! If you're pouring it into a mini muffin tray, freeze it for at least 40 minutes. If you're pouring it out onto a flat tray to break into pieces, freeze it for at least 15 minutes.
There is a lot of flexibility with this recipe. I've made it lots of different ways, and it always turns out great! Sometimes I only do 4 or 5 tablespoons of peanut butter, and sometimes only 2 tablespoons of coconut oil. Sometimes I don't even worry about the vanilla extract at all. So if you're a little short on ingredients, you don't need to stress! Doh.. it's chocolate!