Bounty Bites + Salted Peanut Butter Cups

I am all about living a balanced life so am a huge advocate of eating intuitively and trying not to restrict your diet too much ~ for me the importance is the quality of the ingredients you’re eating. I believe in eating as many unprocessed whole-foods as possible, making as much from scratch as time will allow. When it comes to chocolate I LOVE homemade or a good quality dark/dairy free.

Bounty Bites and Salted Peanut Butter Cups

Ingredients:
Makes roughly 7 bounty bites and 7 peanut butter cups, depending on how big you make them

1 cup cacao butter
3 tbsp raw cacao powder
3 tbsp honey (or other liquid sweetener)
1.5 tbsp organic peanut butter
1/2 cup desiccated coconut
1 tbsp coconut oil
2 tsp more honey (optional)
Cacao nibs and sea salt to decorate

Method:

For the chocolate:
Gently heat the cacao butter in a glass bowl above a pan of water on the hob. Heat it slowly and do not let it boil. When all the cacao butter has turned to liquid take it off the heat and stir in the honey until it is completely dissolved. Continue stirring and sift in the cacao powder slowly to avoid lumps.

For the salted peanut butter cups:
Pour half a teaspoon of the melted chocolate mixture into the bottom of 7 mini cake cases. Put these in the fridge until the chocolate has solidified. When the chocolate base has set, add 1/3 teaspoon of peanut butter to each then cover with more liquid chocolate. Sprinkle with cacao nibs and sea salt and place back in the fridge until serving.

For the bounty bites:
Melt 1 tbsp of coconut oil with 2 tsp honey over a gentle heat the mix this with the desiccated coconut. Mould the mixture into heaped teaspoon size balls. Put these in the fridge to set and then dip in the melted chocolate. Put back in the fridge (on a piece of greaseproof paper) until the chocolate has set, then dip and refrigerate again. Keep repeating this process until the bounty bites are completely covered in chocolate. Drizzle with any remaining chocolate mixture, sprinkle with desiccated coconut and store in the fridge until serving.