Chocolate Nut Butter Centred Assortment
Sometimes I like to rehash old recipes and then as I’m recreating the recipe, I’ll add in a slight difference just to keep the relationship interesting!
I’m such a rebel like that. Always living on the wild side.
Go on, let your nut butter chocolates show off your wild side…
And this little creation was born!
Personally, my favourite was the mixture dipped in nut butter bark mixture, that I call Nut Butter Paint Balls. The perfect arrangement of flavours and delicate textures. Enjoy!
- 4 TB Peanut Butter, non-commercial brand (literally only Peanuts)
- 2 TB Nut Butter
- 1/2 C Protein Powder
- 3 TB Coconut Cream
- 2 TB Almond Milk (or coconut milk)
- 1 TB Rice Malt Syrup (or raw honey)
- 1 C Cacao Powder
- 1 C Cacao Butter, Melted
- 1/4 TB Rice Malt Syrup (Or Raw Honey)
- 1/4 C Nut Butter
- 1/4 C Coconut Butter, Melted
- 1/2 TB Raw Honey (or Rice Malt Syrup)
- 1. Mix together the filling and roll into desired shape. I rolled half in to golf ball sizes and left the remaining to use as a stuffing for my shapes
- 2. In a separate bowl, mix the chocolate together until nice and smooth. Set aside.
- 3. If using, in yet another small bowl, mix together the nut butter bark ingredients and set aside
- 4. Roll your balls into the chocolate mixture and place in the fridge. Or you can opt to pour the chocolate half way full into a silicon mould, such as shell or mini drops, and then add your filling and top up with more chocolate
- 5. Alternatively, dip your balls in the nut butter bark and drizzle with chocolate coating. The world truly is your oyster!
- If the filling is too dry, just add an extra tablespoon of milk to your mixture. Makes approx 20 golf ball chocolates. Enjoy!