PB Classics: Chocolate Peanut Butter (Mother's Day) Bombs
These peanut butter bombs are the bomb! They're made up of PB and chocolate layers (who doesn't love layers?!). The centre is a sweet crunchy peanut butter ball, coated with dark chocolate and then coated again with a smooth peanut butter chocolate mix.. And finally.. Finished with crushed nuts and a drizzle of choccie. Mum will love these, trust us!
Yield: 8 large bombs or 12 small
Time: 15 minutes mixing time + 1 hour freezing time
Peanut butter centre
- 1/4 cup Mayver's smooth peanut butter
- 1/4 cup chopped roasted peanuts
- 1 tablespoon rice malt syrup
Line a tray with baking paper and set aside. Mix everything in a bowl until combined. Roll into individual balls and place onto the lined tray. Pop into the freezer for 10 minutes to set. Meanwhile, make the layers.
Hard chocolate, layer 1
- 2 tablespoons cocoa powder
- 1/2 cup coconut oil
- 1 teaspoon maple syrup
- OR if you're feeling lazy, 1/2 cup dark chocolate, melted
Simply add all ingredients into a saucepan and melt over medium heat until silky smooth. Using a spoon, coat the peanut butter balls in the chocolate. Once coated, place onto a fork and let excess drain back into saucepan and place back onto the lined sheet. Repeat twice if you'd like an extra thick coat. Pop onto your lined tray and back into the freezer to firm.
Soft chocolate, layer 2
- 1/4 cup mayvers cacao peanut spread
- 1/4 cup pure maple syrup
- 1/4 cup coconut flour
- 1/4 cup almond meal
- Crushed nuts (optional)
Add the peanut butter, maple syrup, almond meal and coconut flour into a bowl. Mix, mix, mix. The mixture will eventually harden. When you have a dough type of mix, you're done! It should be firm but still easy to roll. Pinch a piece off, flatten and roll around the hardened chocolate. Finish by rolling in nuts. Store in the fridge if serving on the same day, or freezer if serving at a later date.
Oh and they can be made in advance and stored in the freezer, simply pop into the fridge the day of serving and leave out for 15 minutes prior to serving.