These chocolate covered balls taste next level delicious. This is what happens when I recipe test in the kitchen and everything goes to sh**t. It was intended to be used as a base for my peanut butter granola… but instead of turning velvety smooth it blended into a hot mess which was then turned into the most divine treats. I have to admit this is most probably my new second favourite candy to treat myself with, beside the products I am launching soon.
Make them and thank me later because they take next to no time and taste one-to-one like a lion bar. Something I haven’t been able to indulge on since finding out I’m gluten intolerant and to top it off this recipe uses only a handful of all natural ingredients, most of which might already be in your cupboard.
Once you bite into it it will be hard not to reach for a second. The flavours are bold, you get notes of peanut butter, caramel, a good jolt of salt, a surprising crunch from the cornflakes which is then covered in a rich dark chocolate. You can roll these into balls or bars, whichever you prefer or depending how much time you have to play in the kitchen.
Salted Caramel Peanut Butter Chocolate Bombs
Makes approx 13 balls
200g soft dates, pitted
1 tsp vanilla essence
3 tbsp crunchy peanut butter
1 tbsp coconut oil
30g unsweetened corn flakes, the thicker they are the better
a very good pinch of salt
chocolate for coating, I buy the coconut sugar sweetened chocolate one from Real Food Source in bulk and keep it in my freezer
- Put everything into a high speed blender except for the chocolate and corn flakes.
- Once the mixture is soft and gooey transfer it to a mixing bowl along with the cornflakes. Crunch everything together with your hands until the date dough is mixed with the cornflakes.
- Form into small balls and freeze for about 20-30 minutes.
- In the meantime gently melt your chocolate in a Bain-marie. Once the balls have cooled, immediately coat them in the chocolate as it will minimise the smudging of the chocolate and make it set quicker.
- Sprinkle with a little bit of salt and place back in the fridge or freezer until the chocolate has hardened.
- Transfer to a glass container and store in the fridge if they last that long…