Raw Peanut Butter Chocolates topped with Salted Carmel Peanuts: Gluten and Refined Sugar free (low carb and vegan options)

Peanut butter and chocolate, do I need to sell this?! A delicious treat filled with healthy ingredients and no processed nasties. For these I used Macro Mikes Pb+ to make the peanut butter (you can use normal PB but I recommend you give this a try!) Aussie owned, this PB Powder is filled with plant protein and all natural ingredients, support aussies!! It’s also delicious 😍

For the peanut butter chocolate

  • 190g cocoa butter melted
  • 1/4 cup natural peanut butter (I used Macro Mikes PB+ mixed with water for my PB)
  • 1/4 cup cacao or cocoa powder
  • 4tbsp honey/maple syrup or granulated natural sweetener for low carb
  • 1tsp vanilla extract
  • Pinch of sea salt (if your peanut butter is unsalted!)

1. Melt cocoa butter in either a double boiler (will give smoothest texture) or microwave (less smooth but who cares it’s delicious!)

2. Pour into a bowl and stir in all remaining ingredients

3. Pour into candy moulds, I’ve cube trays, silicon cups or onto a lined tray to make chocolate bark

4. Top with Candied peanuts (recipe below)

5. Place in freezer for 10 minutes or fridge for at least 30 minutes

6. Store in fridge

For the Salted Caramel Peanuts

(makes more than you will need, use to top yogurt, snack on, add to smoothies etc)

  • 1 cup chopped peanuts
  • 1/4 cup honey
  • 1/4 cup grass fed butter or coconut oil
  • Pinch of sea salt

1. Preheat oven to 170 C

2. Place chopped peanuts in a bowl

3. In a small saucepan or pan heat honeyand butter/coconut oil until it just starts to bubble

4. Lower heat and continuously stir until it starts to thicken

5. Pour over peanuts, sprinkle on salt and stir until the nuts are well coated

6. Place nuts on lined tray spreading out in a single layer and roast for 20 minutes

7. Store in an airtight container


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