No-Bake Chocolate PB Cornflake Bites (Print Version)
# Ingredients:
→ For the Base
01 -
170g smooth peanut butter
02 -
2 tablespoons coconut oil (omit if using runny peanut butter)
03 -
60ml maple syrup
04 -
80g cornflakes (or crunchy cereal of choice)
05 -
Pinch of salt
→ For the Chocolate Coating
06 -
150g dark chocolate
07 -
1 teaspoon coconut oil
# Instructions:
01 -
In a saucepan, combine the peanut butter, coconut oil (if using), maple syrup, and a pinch of salt. Heat over low heat, stirring continuously, until everything has melted together and formed a smooth mixture.
02 -
Remove the saucepan from heat and gently fold in the cornflakes, making sure they're all evenly coated with the peanut butter mixture. Be careful not to crush the cornflakes too much - you want to maintain some crunch.
03 -
Spoon the mixture into moulds of your choice (small round silicone moulds work great) or press into a parchment-lined loaf tin if you prefer to make bars. Pack the mixture down firmly so it holds together.
04 -
Place in the freezer for at least 2 hours or until completely set and firm to the touch. Once set, carefully remove from the moulds or lift out of the tin using the parchment paper. If making bars, cut into your desired size.
05 -
Break the dark chocolate into small pieces and place in a microwave-safe bowl with the teaspoon of coconut oil. Microwave in 10-second intervals, stirring between each, until completely melted and smooth. Alternatively, melt using a double boiler method by placing the bowl over a pot of simmering water.
06 -
Dip each cornflake bite into the melted chocolate, ensuring it's coated on all sides. Allow excess chocolate to drip off, then place on a baking sheet lined with parchment paper.
07 -
Transfer the chocolate-coated bites to the refrigerator until the chocolate has completely set, usually 30 minutes to an hour.
08 -
Store in an airtight container in the freezer. For the best texture and flavor, remove from the freezer about 20 minutes before serving to allow them to slightly soften.
# Notes:
01 -
These treats can be stored in an airtight container in the freezer for up to 3 months.
02 -
You can use honey or agave instead of maple syrup, or try a sugar-free liquid sweetener for a lower-calorie option.
03 -
For extra flavor, try adding a dash of vanilla extract or a sprinkle of sea salt on top of the chocolate coating.