Peanut Butter Crackle Bombs

GF, RSF, PB, DF
Makes: 6 Large Balls or 12 Small Balls

Name a better combination than chocolate and peanut butter!? I’ll wait! This recipe really proves what a match made in heaven they really are! 

Ingredients: 

Filling
100 g PIC’S Crunchy Peanut Butter 
1/3 cup maple syrup 
1 tsp vanilla extract 
20g brown rice puffs or buckwheat puffs
1 heaped tbsp roughly chopped peanuts

Choc Coating
100 g dark chocolate, melted 
1 tsp melted coconut oil 
2 tbsp roughly chopped roasted peanuts 

Method:

Get started by making the filling by gently mixing the crunchy peanut butter, maple syrup and vanilla extract until well combined. Siri through the brown rice puffs and roughly chopped peanuts and once incorporated you should have a rollable batter. If it is too runny, add more puffs, and if it is too dry, add a touch more peanut butter. 

Roll into 8-10 evenly sized balls and place on a baking tray lined with baking paper, transfer to the fridge to set firm whilst you melt your chocolate. 

Using the double boiler method, melt your chocolate down and set aside to cool slightly to room temperature, as its cooling, stir through the coconut oil to help thin it down a little. This is a good time to roughly chop your remaining peanuts. 

Once the balls are set firm, coat each generously with chocolate and place back on the baking tray, sprinkle each with some roughly chopped peanuts and allow the chocolate to set firm in the fridge for 10 minutes. 

Enjoy as is, or store in an airtight container for up to 7 days to enjoy as a treat on the go.