Indulgent and delicious, these Haskapa Berry Bites are simple to put together, but look like you’ve made a big effort! We couldn’t stop nibbling on these, the zingy berry flavours, with the creamy peanut butter tastes like a great marriage of wholesome ingredients.
Haskapa Berry Bites
Haskapa
Servings
2-3
Prep Time
15 minutes
Cook Time
4 hours
Category
Snack
Ingredients
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150g desiccated fine coconut
20g Haskapa berry powder
50g soft coconut oil
35g maple syrup
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280g peanut butter (we used Pip & Nut, crunchy)
20g soft coconut oil
10-15g maple syrup
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250g dark chocolate (above 70%)
2 tsp coconut oil (makes the chocolate a little thinner and easier for dipping)
Directions
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In a small bowl, mix the coconut and berry powder until combined. Add to this the soft coconut oil and the maple syrup. Mix thoroughly using a spoon or your fingertips.
Press this mixture into mini silicone moulds (you can use squares, or rectangle shape, or a lined small tray bake tin).
Place in the fridge or freezer until firm (about 1-2 hours).
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Mix your peanut butter with some warmed, soft coconut oil and the maple syrup. Keep mixing until it can be spread on top of the coconut base layer (you may find a splash of boiling water helps make it softer).
Place in the freezer to set for 4 hours or overnight.
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If using silicone moulds, pop the squares/rectangles from the moulds, if using a tray bake tin, cut the slice into squares. Keep in the freezer until your chocolate is ready.
In a small bowl you can place over a saucepan of hot water place your roughly broken chocolate.
Place the bowl over a pan of lightly boiling water and stir until melted, add in the coconut oil to thin the chocolate down (add in less if you have quite a thin chocolate already, and a little more if you have a thick viscous chocolate).
Take your bars and dip into the chocolate, placing them onto a non-stick mat to the side to set. Any remaining chocolate drizzle over the top of the bars.
