These coconut and peanut filled small bites are a great protein-rich snack—creamy and crunchy on the inside with dark chocolate streaks on the outside. It just has that perfect subtle sweetness that satisfies your cravings and goes well with your morning coffee or afternoon tea!
Coarsely crush the roasted peanuts in a small upright blender for a couple of seconds before mixing them with the coconut shreds. You want to achieve that little crunchiness with each bite and not the taste of whole peanuts. I also add two tablespoons of the Great Lakes Gelatin. Just enough to make these snacks firmer and give them a subtle gummy-like texture.
My daughter loves them as an after-school snack, and I often enjoy them with my afternoon tea. Since I like my indulgences to be more creamy and less on the sweet side, I use only four tablespoons of maple or agave syrup and very dark chocolate for the topping. If you like it a little sweeter, play around with the amount of maple syrup and maybe use milk chocolate.
You will love this treat!
- 1 cup roasted and unsalted peanuts, coarsely crushed
- 2 cups shredded coconut, unsweetened
- 1 (5,4 FL ounces/160 ml) can coconut cream (about ½ cup)
- ½ cup coconut oil
- ½ teaspoon vanilla or maple extract
- 4 tablespoons raw agave or maple syrup
- 2 tablespoons unflavored gelatin
- About ½ cup dark chocolate (70% cocoa content)
- 3 tablespoons Half & Half cream or a dairy-free nut or coconut creamer like from Better Half, divided
- In a bowl, combine the nuts with the coconut shreds; set aside.
- In a small saucepan, add the coconut cream, coconut oil, extract, maple syrup, and gelatin. Place over low heat. Stir until the cream and coconut oil has melted, and the gelatin is dissolved.
- Pour the gelatin mixture into the reserved bowl with the nuts and coconut shreds. Stir everything to combine. Spoon the mixture into a silicon mini-ice cube or mini brownie molds. Place in the fridge until firm (about 30 to 60 minutes).
- When the bites are hardened, remove them from the fridge and place them on a flat surface to decorate with dark chocolate. Place the chocolate in a mini saucepan over the lowest heat setting. Allow for the chocolate to melt while stirring. When the chocolate starts melting, add the first two tablespoons of the creamer. Continue to stir, then add the last tablespoon of the creamer when the chocolate has completely melted to thin it out. The chocolate should be liquidy and warm. Don't let the liquid become hot or it will thicken. Remove from the stove. Immediately, spoon some of the chocolate out of the pan and with a swift up-and-down hand motion, cover the bites with random chocolate streaks. Repeat until all the snacks are covered with the desired amount of chocolate. Place the mini-pan back into the fridge until the chocolate has cooled.