4 tbsp coconut sugar syrup* (in recipe below, alternative options below)
4 tablespoon natural peanut butter
Crushed peanuts to decorate
Instructions
To make the coconut sugar, combine 4 tbsp coconut sugar with 1 tbsp boiling water. Mix to dissolve.
Prepare a bain-marie (hot water bath) and melt the cacao butter.
Once melted, add sugar syrup and cacao powder and mix well until smooth.
Pour half the amount of chocolate into each chocolate mould, filling only to half way. Transfer to fridge for 10 mins to slightly set.Spoon peanut butter into the centre of each semi-set chocolate.
Top mould with the remaining chocolate. Decorate with crushed peanuts and place in fridge until set (approx. 1-2 hours).
Notes
You can make this recipe Paleo by swapping peanut butter for another nut butter such as almond or macadamia.You can also follow this recipe and instructions from the Mad Millie Chocolate Kits and add your own personal touch with your favourite flavours.All of the above ingredients (except peanut butter) are included in the kit.In place of coconut sugar syrup you can also swap with 100% maple syrup or rice malt syrup.To make this recipe nut free: Swap out peanut butter for sunflower seed spread, tahini or another nut free spread alternative. To make this recipe low FODMAP: Use almond/ macadamia nut butter (up to 1 tbsp per serve)