The Best Double Chocolate Custard Cream Bites (Gluten Free, Vegan)

Prep: 70 minutesCook: 0 minutesTotal: 70 minutes
Yield: 4 - 6Categories: Desserts, Snacks
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These tasty little custard cream treats are honestly so tasty and are the perfect way to incorporate my favourite biscuit into a more nutrient dense recipe. These no bake bites have a delicious melt in your mouth chocolate centre that are bursting with chunks of white chocolate and are enveloped in a layer of melted chocolate and a crushed custard cream crumb making them the ultimate healthier dessert.

I prefer to use chunks of white chocolate that I have chopped up from a bar myself in this, however, chocolate chips would work just as well. Alternatively, if you wanted the skip this ingredient and use only dark chocolate in this recipe then this is an option too. If you wanted to really jazz these up you could roll use white chocolate chunks in the centre and then roll them in melted white chocolate – the opportunities are endless! If you do not need to use dairy free chocolate then chocolate made using cow’s milk would work in the exact same way so there is no need to amend the method.

Similarly, you could skip the custard cream crumb if desired, although I do personally think they are the best part, or even experiment with another type of biscuit instead.

The amount this recipe yields will depend entirely on how large you choose to make the bites but I personally think between four and six is optimal for this amount of dough. Just remember that if you choose to make any more you will need to increase the amount of dark melted chocolate used.

I have noted the preparation time to be 70 minutes which might seem excessive, however, do keep in mind that this includes the time required for the bites to set. If you like these, you may also like my Cookies & Cream Bites.

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Ingredients

metric
imperial
  • 75g 1/4 cup + 3 tbsp dairy free dark chocolate
  • 50g 1/2 cup + 1 tbsp almond flour
  • 30g 2 tbsp peanut butter
  • 30g 1 tbsp + 2 tsp maple syrup
  • 2 tbsp cacao powder
  • 1 handful gf/ve custard cream alternative
  • 1 handful dairy free white chocolate chunks or chips

Method

  1. In a large mixing bowl combine the almond flour, cacao powder, peanut butter and maple syrup until a sticky dough forms
  2. Add the white chocolate pieces to the bowl and mix well, ensuring they are evenly distributed throughout
  3. Separate the dough into four to six evenly sized chunks, depending on desired size, and roll into balls using the palm of your hands
  4. Melt the chocolate using a Bain- Marie and spoon over each of the balls until they are all complately coated in a layer of chocolate
  5. Crush the custard cream substitutes into small pieces and place in a bowl
  6. While the chocolate is still wet, roll each of the balls into the crushed custard creams until completely coated in a layer of biscuit
  7. Pop into the fridge to set for a minimum of one hour

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