Eat your fill: Dark chocolate peanut butter balls
MAKES 12 (2 per serving)
TAKES 15 minutes, plus chilling
150g peanut butter, smooth or crunchy depending on your preference, or another nut butter of your choosing, such as almond butter
50g-100g ground almonds
100g dark chocolate, preferably 85%-90% cocoa solids
a pinch of sea salt (optional)
- Place the nut butter and 50g of ground almonds in a bowl. Use a spoon to mix the two together. How much additional ground almonds you need depends on how loose or oily your nut butter is (some are firm and won’t need any extra, some are looser and will take more). You need the mix not to be oily so that it holds a round shape when you form it into balls, so add more ground almonds if needed.
- Once you have the right consistency, shape into 12 balls and pop them on a baking sheet lined with nonstick baking paper then put in the fridge.
- Place the chocolate in a mixing bowl and melt either in the microwave in 20-second bursts or over a little pan of boiling water as a bain-marie.
- Once the chocolate has melted, remove the peanut butter balls from the fridge and, one by one, stab them with a toothpick and dip into the chocolate. Alternatively, spoon the melted chocolate over the peanut butter balls. Place them back on the nonstick baking paper, add a pinch of sea salt to each, if using, and then chill in the fridge until set. You can store these in the fridge for a few weeks.