Well apparently it ‘National Peanut Butter Day’ in the states today, I’m not sure that such a thing exists in Australia but I don’t need a reason to eat peanut butter! Peanut Butter is one of my favourites and what better way than to have it than sandwiched between two rounds of chocolatey goodness. This ‘chocolate’ is also dairy free and remind me of the good old coconut rough chocolates from the milkbar.
While I was seeing a dietitian shortly after being diagnosed with FM, she mentioned to me that sometimes non-natural peanut butters that contain sugar can be sweetened with honey while only being listed as ‘sugar’ on the ingredients list. Since then I haven’t used anything but natural peanut butter and my favourite is Daryl’s Peanut Butter. Its made with 100% Australian peanuts grown in Queensland with a pinch of salt added!
- 1/3 cup coconut oil
- 1 tbsp rice malt syrup (optional)
- 1/3 cup cacao powder
- 1/3 cup shredded coconut
- Natural Peanut to fill (Daryl’s Peanut Butter is my fav)
1. Place the shredded coconut in a small fry pan and dry roast over a medium heat until golden brown. Remove from the heat just before you think it is done as it will continue to cook a little once off the heat. Place aside to cool.
2. Melt the coconut oil either in a saucepan over low heat, or in the microwave. If you want a little added sweetness you can add the rice malt syrup at this stage and melt together with the coconut oil.
3. Add the cacao to the melted coconut oil and mix well to combine. Add the roasted coconut and combine well.
4. Line a baking tray with greaseproof paper and pour the mixture into the tray. Place in the freezer on a flat surface for 15 minutes, or until set.
5. Using a round biscuit cutter cut circles from your chocolate mixture. You should get around 14 rounds.
6. Sandwich the rounds together with the peanut butter and enjoy!! If you don’t eat them all in one go (moderation is the key!) store in the fridge.