Welcome to the Herb Diaries! 

I am a London based vinyasa and yin yoga teacher obsessed with food and all things healthy, sharing my favourite recipes from my healthy plant-based kitchen. 

Serena x

Bounty Bites and Salted Peanut Butter Cups

Bounty Bites and Salted Peanut Butter Cups

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I was so excited to  be home and cooking again and then the internet failed... so I've had these little beauties ready and waiting to be shared for a while now. Luckily there is still time for you to make them before Christmas! Much healthier than a bag of chocolate coins and pretty damn delicious according to my family, plus I think they look pretty cute. I've actually just been commissioned to make another double batch before all the troops arrive over the next few days, so very quick post before I get back to the kitchen! 

This recipe can be made vegan by swapping honey for another liquid sweetener. If you prefer darker chocolate I have found that the taste is richer and darker when I used date syrup.

Bounty Bites and Salted Peanut Butter Cups | The Herb Diaries
Bounty Bites and Salted Peanut Butter Cups | The Herb Diaries
Bounty Bites and Salted Peanut Butter Cups | The Herb Diaries

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
 

Bounty Bites and Salted Peanut Butter Cups | The Herb Diaries
Bounty Bites and Salted Peanut Butter Cups | The Herb Diaries

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. 

Hope you love these as much as my mum does! and have a very happy Christmas xxx

Bounty Bites and Salted Peanut Butter Cups | The Herb Diaries
Bounty Bites and Salted Peanut Butter Cups | The Herb Diaries
Bounty Bites and Salted Peanut Butter Cups | The Herb Diaries
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