Easy-to-make and with only 8 ingredients, these Chocolate Peanut Butter Candy Bites are perfect for satiating that sweet tooth in no time!
I took an unintentional break last week – those Thanksgiving dinner(s) got to me! But now, I’m back with a delectable treat from Brandi Doming’s new cookbook, The Vegan 8! If you’re not familiar, Brandi is the found of the super-popular blog, The Vegan 8, where all of the recipes have 8 ingredients or less. (Not counting salt, pepper, or water)
She has taken her easy-to-digest (hehe 😬) concept and translated it to a vibrant, and delicious, all-vegan cookbook! Naturally, I flipped directly to the desserts, and boy, that chapter did not disappoint. I felt that these Chocolate Peanut Butter Candy Bites were perfect for the season! Great in gift bags, on a cookie party platter, or just to keep in your fridge for some chocolate cravings.
These bites were simple, SUPER-rich, and damn-good! With a filling of peanut butter, cocoa, maple, vanilla, and salt, how could you go wrong? Plus, they’re covered in a chocolate shell, then rolled around in a coating of salted peanuts and coconut sugar. You’re drooling, right? (It’s okay, I am too.)
1 year: Baked Vegetable Pakoras // 2 years: Crustless Bacon Brussels Quiche // 3 years: No-Churn Cranberry Cointreau Coconut Ice Cream // 4 years: Squash & Scramble Breakfast Tacos // 5 years: Apple Pie on the Rocks // 6 years: Pecan Persimmon Oatmeal // 7 years: Orange Marmalade Thumbprint Cookies drizzled with Chocolate
Chocolate Peanut Butter Candy Bites
- 1/2 cup (128g) smooth peanut butter
- 3 tablespoons (18g) unsweetened natural cocoa powder
- 3 tablespoons (60g) pure maple syrup
- 1 teaspoon (5g) vanilla extract
- 1/4 teaspoon (2g) fine salt
- 1/2 cup (80g) roasted, salted peanuts
- 1/4 cup (40g) coconut sugar
- 3.5 ounces (100g) 70 to 72% dark chocolate chips or bar, finely chopped
- Line a sheet pan with parchment paper. Set aside.
- Add the peanut butter, cocoa powder, maple syrup, vanilla, and sea salt to a bowl, and stir until it comes together into a thick batter and is completely smooth. Roll about a heaping tablespoon of the dough into small balls, creating 8 balls total. Place the balls on the prepared pan.
- To prepare the coating, add the roasted peanuts and coconut sugar to a food processor, and process until the mixture is in very small pieces but not as superfine as a flour consistency. Add this mixture to a wide, shallow bowl. Set aside.
- Add the chopped chocolate to another small microwave-safe bowl. Melt in the microwave on HIGH for 30 seconds or in a double boiler. If microwaving, stir, and then heat in 10- to 15-second intervals until the chocolate is almost all melted. Be careful not to let it burn. Stir the chocolate until it is completely melted and smooth.
- Place 1 ball into the melted chocolate and use a fork to rotate and coat it completely. Tap the fork gently on the side of the bowl, letting the excess chocolate drip off. Immediately place the ball into the peanut coating mixture and rotate it multiple times with the fork until coated well. Place the ball back on the pan and repeat with the remaining balls.
- Place the pan in the fridge to set for about 20 minutes. Store the balls in the fridge to retain their shape. They can be set out at room temperature after they’re fully set for parties, but they will become softer and less crispy as time passes
- Nutrition per ball: 260 calories | 23.2g fat | 8.7g fat | 26.3g carbs | 4g fiber | 19g sugar | 209mg sodium
- Tip Be sure to use a peanut butter without added oil or sugar. To make these nut free, sub the peanut butter with sunflower seed butter, if you don’t mind having that as a strong taste in these bites. With this sub, the batter may be a tad more wet and may need to chill in the fridge for 15 minutes before adding the chocolate.
This book was sent to me by the publisher, from which I chose to publish this recipe for you! All words and opinions are mine. This post contains affiliate links.