Peanut Honey and Chilli Bites
Servings: 20 bites
Ingredients
- 120 g dry roasted peanuts
- 120 g Medjool dates about 8 or 9, pitted weight, cut in half
- 200 g pure peanut butter I used Mayver’s brand
- 30 g raw honey or whatever honey you have
- 1 tsp chilli flakes or more or less depending on personal taste
- 1 tsp sea salt flakes
- 1/2 tsp freshly cracked pepper
- Desiccated coconut for coating
Instructions
- Place all the ingredients into TM bowl and blend 10 seconds / speed 7
- Scrape around bowl, taste for seasoning and add extra salt and pepper if needed
- Blend again 10 seconds / speed 7
- Remove mix from TM and place into a separate bowl for easier handling
- Using a 20ml tablespoon measure, dip spoon into a small jug of water, then into peanut mix and roll into balls, dampening your hands every now and then to prevent sticking (the wet spoon will assist with removing the mixture from the spoon)
- Coat balls in coconut and store in the fridge until ready to serve
- Keeps well for at least a week
Notes
Before you start blending have all the ingredients at room temperature ... I keep my nuts in the freezer, and my dried fruit in the fridge, so I take them out 30 minutes before blending to ensure I get an even mix.
These keep really well in the fridge for at least a week, but I suspect they will keep longer if you still need to get through them!
NB: You can definitely add more chilli flakes if you like, but as they come in different intensities (I have "medium" and "hot" flakes for instance), make these bites as per the recipe the first time with the chilli flakes you have, and adjust up in future if necessary.