Recipes

PB+J Easter Chocolate Treats

It is Easter time and if you are anything like me, you have zero willpower at the supermarket to not buy some easter eggs. Last week while still on my detox I scoffed a bag of mini eggs which has Malteser eggs, mars bar eggs and m&m eggs as well as a few
of the Lindt mini eggs as well. My skin and body did not like me by the end of the week but they tasted oh so good at the time.
To get me through this week and over the long easter weekend I decided to make some healthier easter treats to nibble at for myself. These were super easy to make and I made a few different flavours to keep it interesting, it’s like a surprise chocolate you don’t know what flavour you’re going to get.

I used Whittakers 72% Dark Ghana as this chocolate has the least amount of dairy and agrees with my body, it is also very rich in flavour so you don’t end up eating the whole block. You could make your own chocolate using cacao powder, cacao butter or whichever chocolate agrees with your body the best.

The flavours I made were a peanut butter and chia jam jelly (YUM!), peanut butter, fig caramel and a fig caramel with chia jam jelly. I used the fig caramel as I already had some made up in the fridge from a previous foodie experiment, it is not as sweet as a date caramel and has the nutty texture of figs throughout it. A good low carb alternative to date caramel sauce, but I need to keep working on the precise amounts for everyone so the recipe for that will be coming soon, I promise.

Until then you can make up some delicious peanut butter and chia jam jelly chocolates to enjoy this weekend.

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PB+J Chocolate Treats

Chocolate Layer:
250g chocolate

Peanut Butter Layer:
6 tbsp peanut butter or any nut butter of your choice

2 tbsp melted coconut oil (More or less depending on how thin you would like your peanut butter to be)

Chia Seed Jam Layer:
3 tbsp chia seeds
2 cups of frozen berries

Method:
1. The night before, place the frozen berries in a saucepan on a medium heat to defrost. Add the chia seeds and stir until a gel like texture. Place in the fridge overnight for it too cool and become further gel like.
2. Line a mini muffin tray with muffin cases.
3. In a double boiler on a medium heat, place half of the chocolate and half of the coconut oil until melted together. Add the melted chocolate onto the bottom of the muffin cases and place into the freezer to harden.
4. In a small bowl, mix together coconut oil and nut butter until your desired thickness. Add a dollop of this on top of your melted chocolate and add back into the freezer.
5. Once the peanut butter layer has hardened, you can place another dollop of chia seed jam and put back into the freezer.
6. In a double boiler again, mix up the remaining chocolate and coconut oil until it becomes melted chocolate. Pour this over the chia seed jam layer, ensuring it covers the entire layer. Place back into the freezer for 10 minutes or until chocolate has hardened.
7. Keep in the fridge and try not to eat them all in one sitting.

Have a great easter and enjoy time with your loved ones.

Sam x

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