These Chocolate Peanut Butter Bites are my homemade version of Reese’s Eggs, but the peanut butter center has NO refined sugars and the whole recipe has four ingredients! This recipe is gluten-free and small batch, so you can keep them all for yourself. You’re welcome.
You know that period after Easter? The one where you’re going through Reese’s Eggs withdrawls, trying not to eat your entire freezer stash, so sad that you have to wait until Halloween to get the “pumpkins” version which of course isn’t the same, AND trying to get back in shape because ALL the candy holidays are finally behind us? That period.
We’re there.
BUT I’ve come up with a bit of a solution. Besides my chocolate peanut butter bars… we have Chocolate Peanut Butter Bites!
Hooray!
So what’s so special about these bites? Let’s break it down:
Four ingredients. Ok, five if you count the splash of vanilla. But four.
The centers have NO refined sugar. And depending on the chocolate you reach for for the coating, you could do the whole shebang without refined sugar. But I always go for Ghirardelli or the Trader Joe’s chips, so I used sugar there. Shrug.
They still have that pillow-y interior…because we used coconut flour! The coconut flour absorbs excess moisture and becomes fluffy soft. Thus, the perfect Reese’s egg center, sans powdered sugar.
And finally, small batch. Yup, you only made a few. So you can eat them all. I won’t tell anyone. Because then you’d tell on me…and then we couldn’t be friends anymore.
Ready to make some Chocolate Peanut Butter Bites? Let’s do it!
Chocolate Peanut Butter Bites
Recipe by Melissa @ Treats With a Twist
Makes 8 bites
INGREDIENTS
½ cup creamy natural peanut butter (I used Smuckers brand)
¼ cup + 1 Tbs. coconut flour
¼ cup maple syrup
¼ tsp. vanilla extract
½ cup chocolate chips
METHOD
In a bowl, mix together the peanut butter, coconut flour and maple syrup. Put in the fridge for at least 2 hours (I like overnight best).
After your peanut butter center has firmed up, melt your chocolate. In a microwave-safe bowl, melt your chocolate until smooth (in my microwave it’s about 3 minutes, stirring every 30seconds or so).
Lay out a piece of parchment on a small tray (that will fit in your fridge).
Use a Tbs. or cookie scoop to scoop out balls of the peanut butter mixture. Drop the ball into your melted chocolate and quickly coat the whole ball, use a fork to carefully remove the ball from the chocolate and tap off any extra. Place the ball on your parchment and repeat until the peanut butter portion is gone.
Refrigerate until the chocolate hardens. If you want to add another chocolate drizzle on top, do that now and then refrigerate again. Enjoy!
NOTES
Keep finished truffles in the fridge for a week or in the freezer for longer.
My Bites held their shape better when I used maple syrup, versus honey, but you can use honey instead (it may even taste sweeter). If your centers are too soft, try sprinkling a bit more coconut flour, a teaspoon at a time, into the center mixture. You don’t want it to bee too hard, but it shouldn’t be too soft to hold its shape.
To Print this recipe, copy and paste the text into a new window on your computer and hit print. I know it’s old school but that’s just how we roll around here.
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