Best Ever Peanut Butter & Chocolate Bombs (Gluten Free, Vegan)

Prep: 100 minutesCook: 0 minutesTotal: 100 minutes
Yield: 6Category: Desserts
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These quick no bake peanut butter and chocolate bombs really are so delicious and are the perfect snack or dessert for anyone who loves peanut butter and chocolate together! Personally I think this really is an elite combination that results in an incredibly indulgent melt in your mouth dessert. To make these even better you could try adding a dairy free white chocolate drizzle to these bombs to really enhance the sweet flavour from the centre!

These can be a little bit fiddly to make when you fold the peanut butter disc up around the chocolate spread so make sure you mentally prepare for them to look a little bit lumpy. If you can’t quite visualise the method needed this reel I posted on my Instagram account might be helpful! I promise once these peanut butter and chocolate bombs have been coated in chocolate with an extra white chocolate drizzle on top nobody will notice if they’re a little misshapen! If you like these you may also enjoy my White Chocolate PB & J version.

It will help to use a firm peanut butter rather than one that is runnier in consistency when making these as this will allow them to set faster. Allowing a minute for the mixture to settle after combining the peanut butter, maple syrup and coconut oil together will also help with this. I usually split this mixture into six, however, if you wanted to make more smaller treats or less larger ones you could but make sure you remember to amend the amount of spread used.

I have noted the preparation time to be 70 minutes which may seem excessive but please do keep in mind that this includes the time required for the peanut butter and chocolate bombs to set. If at any point you want to pop the peanut butter mixture back into the freezer to set you can.

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Ingredients

metric
imperial
  • 150g 3/4 cup dairy free 'milk' chocolate
  • 50g 1/4 cup dairy free white chocolate
  • 4 tbsp peanut butter
  • 1 tbsp maple syrup
  • 3 tsp chocolate spread
  • 1 tsp coconut oil (melted)

Method

  1. In a large mixing bowl combine the peanut butter, maple syrup and melted coconut oil until a sticky mixture forms
  2. Roll the mixture into six evenly sized balls, (the mixture will be very sticky so this will be a challenge), and place in the fridge to firm up for thirty minutes
  3. Remove from the fridge and ress each of the balls into a disc
  4. Spoon half a teaspoon of chocolate spread into the centre of each disc before folding the edges up around the spread to form a ball. Do not worry if they're not perfect just focus on encasing the spread in the centre
  5. Pop the balls into the freezer for thirty minutes to set
  6. Melt the dairy free milk chocolate using a Bain- Marie and dip each of the balls into the mixture, using a tablespoon to completely coat each individual one
  7. Once the chocolate has started to firm up, melt the white chocolate using the same method and drizzle over the top of the balls
  8. Place in the freezer for another thirty minutes to set

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