If you are a fan of peanut butter cups and cheesecake then these are the perfect chocolate covered bites for you. They are easy to make and nestle nicely in the freezer until you have a hankering for something sweet. Or you wake up and decide that they would make a nice breakfast along with your herbal tea. But that might just be me. The Chief Taster and me haggled fiercely over the last one. Tears, begging, bargaining, sobbing and bribery did him no good...
You could make these into balls by using a melon baller or your hands, but I decided to use an ice tray as I wanted a squared shape to make it easier to dip and cover the bites with chocolate. Plus it had the advantage of being able to pop the shapes out too. Any mould shape would work too. I dipped mine in chocolate but you could have these without it if you wanted (although I'd ask "why??").
WATCH THE VIDEO
More no bake desserts
This post may contain affiliate links. Please read my disclosure policy for more information.
Peanut Butter Bites
Ingredients
- ½ cup (125g) Peanut butter unsweetened
- 1 8oz (225g) Cream cheese softened
- ¼ cup (28g) Erythritol
- 1 teaspoon vanilla extract
- 100g Dark chocolate
- 1 tablespoon coconut oil
Instructions
- Blend the peanut butter, erythritol, cream cheese and vanilla essence together. I used a hand blender but a sturdy arm and a wooden spoon would do it.
- Press a large teaspoon of the mixture into an ice tray or alternative, make a ball. If you make a ball shape, place them on a piece of parchment paper.
- Pop the ice tray/balls on parchment paper into the freezer for about an hour until they firm up.
- Melt the chocolate in a bowl over simmering water (bain marie) and add the coconut oil. Stir until melted and cool slightly.
- Take the peanut bites out of the freezer and dip each bite into the chocolate mixture and place on a tray lined with parchment paper. You may want to double dip the pieces in the chocolate.
- Place back into the freezer for at least 30 minutes until the chocolate has hardened. Keep stored in the freezer until you are ready to eat them.
- Eat and enjoy!
Notes
Anamar
These are great!!! I have a question about serving size-I use a cookie scoop which is 1 1/2 tablespoons and I get 18 servings but you’re using a tea spoon and only getting 12-so are you filling the ice cube trays completely?
Angela Coleby
I am, I need to try these with a cookie scoop!
Jenny R
These have been our comfort food since my family started the Keto lifestyle. Everyone loves them! They are creamy and peanut buttery with just the right amount of sweet. Thank you for an amazing recipe!
Angela Coleby
Thanks!!
Cristyrose Schulz
Do you know what I could use instead of coconut oil? I’m allergic to coconut.
Angela Coleby
Avocado oil?
tara
What would be a good substitute for the erythritol? I've looked everywhere in my town and can't find it.
Angela Coleby
Xylitol, swerve, monkfruit. Hope you enjoy the recipe!
Majda
Made them with almond butter and granulated monk fruit and they are soooo good! Kids love them too!
Angela Coleby
Oooh! Good choice!
Jennifer
When you say 'dark chocolate', what do you mean?
Angela Coleby
High in cocoa solids. I normally use anything from 75% above.
Jen
Is the sweetner in powder form or liquid?
Angela Coleby
Powder form. But liquid could be used.
Brittany
could i use honey instead of erythritol?
Angela Coleby
I think you could.
Tammy
Can I use trivia?
Tammy
Truvia *
Angela Coleby
Totally up to you. It's not my favourite sugar substitute but this is place of no judgement!
Sophie
I made your lovely treats & I, my hubby & family all loved them! They were gobbled up instantly! x
Angela Coleby
Thanks! Glad you enjoyed them!
Lisa
Do you think Almond or Hazelnut butter would work as well as Peanut Butter? These look decadent and I think my guy would love them!
Angela Coleby
Omg... Hazelnut butter! That would be amazing! I'm drooling at the thought of that! Definitely think you could use another nut butter. Let me know how it works out and feel free to taunt me with photos!