Chocolate Peanut Butter Rounds
Who here is a fan of Reese’s pieces? ME ME ME! I love anything do to with peanut butter actually. I used to treat myself with Reese’s pieces before changing my eating habits. Theres something about the companionship of peanut butter and chocolate that makes me super happy. So I have been on a mission to make my own version, with a slight tweak. Im also a big lover of texture so I have made the peanut buttery inside of these almost a shortbread/cake texture, and I cannot tell you how delicious it is. You’ll just have to try it for yourself!
There are fantastic to take on the go as a snack, to offer to friends who come round for a cup of tea, or an after dinner pudding/sweet treat. They keep for around 2 weeks if in an air tight container, however mine seem to last around a day, as I tend to eat 4 at one time.
One more thing to add is that these are HEALTHY. There is no dairy, processed sugar, chemicals or saturated fat. Its a win win situation.
- 2 mugs of oats grounded in a food processor to make oat flour
- 4 heaped tablespoons of PB2 Chocolate (you can get PB2 on amazon really easily, its a version of Peanut butter with 85% less fat and calories, but is totally pure) If you don’t want to use PB2 by all means use normal peanut butter
- 5 tablespoons maple syrup
- 3 tablespoons of cacao
- A dash of almond milk
You will need to place your ground up oat flour into a bowl thats big enough to mix with a bit of aggression without it spilling. Take 3 tablespoons of the PB2 in a small mug and mix with a splash of water to make a lose peanut butter consistency, it needs to be quite thin. Mix this with the oats and add 4 tablespoons of the maple syrup and mix thoroughly. It should form almost a biscuit dough in consistency.
This step is crucial. You want to roll your oat mixture into a long log, cling film wrap it and place it in the freezer to firm for 20 mins. Whilst this mixture is in the freezer you can prepare your chocolate. Place the cacao in a bowl with a tablespoon of maple syrup and a dash of almond milk. Whisk until this is smooth and glossy. It should be runny but not too runny. Add your tablespoon of PB2 to thicken the mixture so its the right consistency to coat the cakes.
Take your oat roll out of the freezer and take a sharp knife to cut round biscuit shapes. I love mine to be thick but you can make them as thin or thick as you like. Next place each round into the chocolate to fully cover then place on a baking tray thats lined with parchment paper. Once you have covered every biscuit then place them back into the freezer for at least an hour to set. And YOUR DONE.
Warning: These taste way to good to be true and your friends will not believe they are healthy!
Hope you enjoyed this.
Love Georgie xx