← Nouns Cooking · Dessert Parlour

Ingredients

• 300 g dairy-free dark chocolate, chopped
• 1 tbsp Coconut oil
• 150 g smooth peanut butter
• 40 g Icing sugar
• 1 tbsp Maple syrup
• ½ tsp Vanilla extract
• 1 pinch Salt
• flaky sea salt, to top (optional)

Method

1. Line a 12-hole muffin tin with paper cases.
2. Melt the chocolate with the coconut oil in a heatproof bowl over barely simmering water, or in the microwave in 30-second bursts, stirring until smooth.
3. Spoon about 2 tsp chocolate into each case and tilt the tin so it coats the bottom and a little way up the sides. Freeze for 10 min, until set.
4. Mix the peanut butter, icing sugar, maple syrup, vanilla and salt into a firm, fudgy paste. Roll into 12 balls and flatten each into a disc slightly smaller than the cases.
5. Press a disc onto the chocolate in each case, then spoon over the remaining chocolate to cover completely. Rewarm the chocolate briefly if it has thickened.
6. Sprinkle with a few salt flakes and chill for 30 min, until firm.

Tips

• Peanut allergy: swap in sunflower seed butter. Some icing sugars contain anti-caking agents; check the label if you need it strictly gluten-free.
• Keep in the fridge, as they soften quickly in a warm room.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats olive magazine Great British Chefs