If you are someone who has loved many a candy bar, yet looking for healthier solutions, you are destined to adore this recipe! Kind of cross between a Reese’s peanut butter cup, Almond Joy and those little Mister Goodbar squares that come in Hershey’s chocolate Halloween assortment bars, these sinfully satisfying little bites are an unexpected taste sensation. Especially considering how easy they are to make and how good they are for you compared to the processed and high-sugared alternatives.
Best of all, these nuggets of wonderfulness require no baking, have no flour or grains, no preservatives or processed sugar and are gluten free. If you have a sensitivity to chocolate or caffeine, try making the ganache coating with carob powder.
This is a raw fusion dessert because peanut butter and roasted peanuts are not raw ingredients. For the most part I have eliminated peanut butter from my diet but it’s something that I crave from time to time. From a raw fusion perspective, we support fulfilling a craving occasionally (providing you are not allergic or seriously ill) so that feelings of deprivation don’t sabotage your good intentions to eat a mostly healthy, balanced diet. Once I have my peanut butter fix every few months, I am more than happy to stick with my wonderful staple of raw almond butter, which is much less acidic to the body and not prone to the kinds of molds that peanut butters have (even the freshest, most organic ones are susceptible to the aflatoxin mold).
Watch me make these on eHow:
- 2 bowls
- Wire whisk
- Waxed paper
- Covered plate or pan for freezing
- Optional: cookie dough scoop (see example of “Chip Clik” here)
- 2/3 cup agave or coconut nectar
- 2 TB. melted coconut oil
- ½ cup cacao powder
- 1 tsp. alcohol free vanilla
- Pinch salt
- Optional: 2 TB. melted cocoa butter – makes the shell more candy-like but not needed
Directions: In bowl combine ingredients with wire whisk, adding more chocolate if needed. Should be a fondue-like smooth consistency.
- 1 ½ cup shredded coconut
- 6 TB. coconut milk (can be the kind packaged in a box or can)
2 TB. raw honey
- 2 oz. roasted peanuts (preferably not dry-roasted)5 TB. creamy peanut butter
- 1 tsp. vanilla
Directions: Line plate or covered bowl with waxed paper. In the other bowl, combine coconut,peanuts, vanilla and salt. Mix in coconut milk and blend with fork. Add honey and peanut butter and blend until even throughout. The “dough” should be sticky. Either using your hands or a cookie dough scoop, make a ball or cluster the size of a large jaw-breaker. Dip into the chocolate ganache and place on waxed paper. Continue until coconut dough is finished. Some of the chocolate will run down onto the paper. Using a spoon, you can scoop up the chocolate over the bites.
Freeze for at least 2 hours before eating. I find that they are best stored in the freezer but you can also transfer to the fridge.
This recipe should make at least a dozen of the bites. Enjoy and would love to hear your feedback. Everyone who has tasted these has practically swooned – especially knowing how relatively healthy they are!
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