Chocolate Peanut Butter Blobs

Reeses Peanut Butter Eggs are so delicious and when I saw a pin for this dessert by ChocolateCoveredKatie.com I had to make them. What is Fabulous about Katie's recipe is that you make your own chocolate rather than melting a store bought bar. This is Fabulous for four reasons, it is healthier, cheaper, easier and you eliminate the waxy taste in the chocolate! Cocoa powder is high in flavonoid antioxidants, Coconut Oil is a healthy fat and Peanut Butter has lots of protein. This recipe requires no cooktops or double boilers, only a small bowl and a microwave. I changed the recipe by eliminating the salt and confectioners sugar in the peanut butter.. 

Chocolate Peanut Butter Blobs:

1/2 cup peanut butter made from fresh peanuts. Most healthier grocery stores have their own machine that makes PB out of fresh peanuts. 

2 Tbs cocoa powder

2 Tbs virgin coconut oil

2 Tbs pure maple syrup

Spoon bite size blobs of peanut butter onto a parchment or waxed paper covered cookie sheet. Put in freezer for about an hour. 

Melt the coconut oil in the microwave for about 20 seconds. Mix oil with cocoa powder in a small bowl. Add the maple syrup. Mix until it looks like chocolate sauce and taste to make sure it is sweet enough. Wait a few minutes for the sauce to get thicker (as the coconut oil cools it get thicker). 

Take one blob of PB out of freezer at a time (so the rest stay cold) and cover in chocolate. Immediately return covered blob to the freezer and let harden. If the chocolate mixture gets too thick just microwave it for a few seconds. 

After all the blobs are frozen transfer them to an egg carton for storage in the freezer. The egg carton is great for transportation if you plan on sharing these yummy treats! You can eat them frozen or thawed for a little bit but be sure to store them in the freezer. 

I am still working on reducing the sugar content in the coconut almond balls so will update this blog with that recipe soon!