Choc-Peanut Butter Jelly Love Bites!

Serves: 24
Prep: 10 minutes
Cook: 5 minutes
Macros:
Calories | Carbs | Fat | Protein | Sodium | Sugar | |
---|---|---|---|---|---|---|
Total | 2840 | 153 | 217g | 92g | 778mg | 69g |
Per Serving | 118 | 6g | 9g | 4g | 32mg | 3g |
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:
- 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.
- Place cashews in food processor and combine into a coarse meal. Add remaining base ingredients and combine well.
- Add 1 tbs of water until a sticky mixture has formed.
- 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.
- In a small saucepan on low heat place raspberries, coconut oil, and maple syrup. Allow to melt and simmer for 5 minutes, stirring regularly.
- Add in NoWay and stir until combined and no lumps remain. Remove from heat.
- Place 1 tsp of jelly into each hole on top of the base. Please note it should be a sticky jelly consistency.
- Top with 1 tsp of peanut butter over the jelly. Return to freezer.
- 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.
- Pour 1-2 tsp of chocolate over peanut butter layer and spread evenly.
- Sprinkle with coconut and return to freezer to set for 4-6 hours.
- 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.