Chocolate, peanuts, honey – what’s not to love!! This is a great way to use up left over (if there is any) Easter chocolate and they are super easy to make.
350g dark chocolate (70–85% cocoa solids)
100g smooth peanut butter
2 tsp vanilla extract
Sea salt to taste
Have some ice cube trays or chocolate moulds ready.
Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Once melted stir in the vanilla and 40g of the peanut butter. Stir to combine.
Remove the melted chocolate from the heat, allow to cool for a few minutes and then pour a small amount into each chocolate mould or section of the ice cube tray. Fill each compartment up to halfway and ensure you only use HALF of the chocolate mixture.
Place the chocolates in the freezer to set fast.
Warm a non-stick pan on a medium heat and add the peanuts, stir fry until golden. Sprinkle a generous serving of sea salt on the peanuts and set aside to cool.
Once the chocolate has set remove from the freezer.
Combine the honey with the remaining peanut butter. Using a teaspoon place a small amount of the peanut butter mixture on each chocolate, the textures of nut butters differ so it may help to warm briefly in a microwave or oven to soften the peanut butter.
Scatter a couple of peanuts over each chocolate and then pour over the remaining melted chocolate on top of each one to cover the filling. Place in the fridge or freezer to set.
Once the chocolate has completely set, remove from the chocolate mould or ice cube tray and store in a glass jar.