Essentially these nut butter chocolates are made from just three ingredients.
You can keep things simple by just sticking with this and sprinkling the tops with a little flakey sea salt, or you can try stirring in different combinations of your favourite dried fruit and nuts.
I’ve given two of my favourite versions below. Make sure to use a good quality dark chocolate and choose a nut butter that is 100% roasted nuts (possibly with a pinch of salt) but with no palm oil or sugar. The overall flavour will change slightly depending on the type of nut butter used. Peanut will remind you of good old Reese’s cups, while hazelnut will taste a little like Nutella.
These chocolates are free from dairy and easily adapted for vegans.
Nut butter chocolates
Approx. 8 chocolates
130g dark chocolate 70%
2 tbsp smooth nut butter (peanut, almond, hazelnut)
2-3 tbsp liquid sweetener (honey, date syrup, coconut syrup)
Flakey sea salt
10g dried sour cherries
10g nuts (almonds, hazelnuts, brazil nuts)
Freeze dried raspberries
Gently heat the chocolate in a double boiler until fully melted.
Take the chocolate off the heat and stir in the nut butter and sweetener. Taste for sweetness, the amount you need to add may vary depending on which chocolate you use.
Spoon the chocolate mixture into fairy cake cases and leave to cool slightly before sprinkling with sea salt and putting in the fridge to harden.
Version 1: finely chop the dried fruit and nuts and stir them into the chocolate mixture before spooning into the cases. Sprinkle with a pinch of sea salt and put in the fridge to harden.
Version 2: After spooning the chocolate into the cases and leaving to cool slightly, sprinkle with the raspberries, bee pollen and pistachios (and a pinch of salt if desired) and then put in the fridge to harden.
Store in an airtight container at room temperature.