No-Bake Dark Choc & Muesli Peanut Butter Bombs
These peanut butter bombs are a seriously tasty energy boost. Keep them in the fridge for when you need a post workout or mid-afternoon pick-me-up.
- Yields: 15 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 0 mins
3 C (750 ml) Vital Original Swiss Muesli
60 g coconut oil (can be subbed with half butter)
2-3 Tbsp (30-45 ml) honey
180 g peanut butter (we used sugar & salt-free)
1 tsp (5 ml) vanilla extract
200 g good quality dark chocolate, melted
2 Tbsp (30 ml) coconut oil
Line a baking tray with baking paper or a silicone baking mat.
Add the Vital Original Swiss Muesli to a bowl and pour over the almond milk. Set aside while you prep the other ingredients.
In a saucepan, add the coconut oil, honey and peanut butter and whisk/mix until smooth, it should bubble just slightly around the edges. Remove from the heat and add in the vanilla and the Vital Original Swiss Muesli. Mix to coat all of the muesli well.
Use a tablespoon measure to scoop mixture onto a baking tray, you can opt to make them 1 or 2 measures in size, depending on how big you want them. Repeat until all of the mixture is used. Place into the fridge to set for at least 1-2 hours.
Melt the dark chocolate in a microwave-safe dish and mix in the coconut oil until smooth. Remove the peanut butter bombs from the fridge and carefully lift and dunk the bottoms into the melted choc mix. Set back onto the same tray. Repeat until all of the bombs are dunked (you could also opt to drizzle over the tops if preferred). Place the tray back into the fridge to set the chocolate.
When the peanut butter bombs are completely set, remove from the baking tray and place into an airtight container. Store in the fridge for up to 10 days.
Tip: This recipe will also work with Vital Nut & Seed Muesli.
Tip: You can sub the peanut butter for almond butter and also sub the almond milk for oat, soya or your preferred milk alternative.