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Peanut Butter Chocolate Chip Cookies. baking soda, salt, creamy peanut butter, chocolate chips, large eggs and 6 more. The Best Chocolate Bites Recipes on Yummly | Sunbutter Chocolate Bites, Coconut, Almond, And Chocolate Bites, Chocolate-mint Energy Bites.


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Cover it with plastic wrap and chill for at least 30 minutes, or up to overnight. Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Cut: Remove the dough from the fridge and lift it out of the baking dish. Use a knife or a pastry roller to cut the shortbread dough into ½ inch squares.


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Combine butter, milk and corn syrup in a small bowl. Microwave for 30 seconds, or until butter is melted and mixture is smooth. Whisk in melted chocolate chips and powdered sugar until smooth. (I melted my chocolate in the microwave for 30 seconds, then 10 second intervals until completely smooth.


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In a large bowl, whisk together the nut butter, maple syrup, cocoa powder and water. Whisk until smooth. Add in coconut, oats, almond meal and flax. Stir until you get a cohesive, dough-like mixture. Towards the end, I use a rubber spatula to fold the dough. Scoop mixture into your hands and roll into bites.


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These healthy chocolate bites are a delicious dessert that is rich and fudgy, but still very healthy. Only 5 ingredients to make this healthy no-bake bites: dates, shredded coconuts, pecans, cocoa powder and salt. These German Chocolate bites are vegan, gluten-free and only sweetened with dates. The base of this healthy recipe is pitted dates.


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Instructions. Preheat the oven to 350º. Generously spray a mini muffin tin with cooking spray or grease with butter. Set aside. In a heatproof bowl, add the chocolate chips and the butter. Set the bowl over a small saucepan of barely simmering water--not boiling!


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Melt the dark chocolate chips and coconut oil together in the microwave, stirring every 30 seconds until fully melted. Use a spoon to roll each ball in the melted chocolate mixture, coating evenly. Set each chocolate-covered bite on the baking sheet. Immediately sprinkle the superfood powders or toppings of choice over each chocolate bite.


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Melt the chocolate: Transfer the chocolate to a microwave-safe measuring cup. Microwave at half-power for 1 minute, then stir. Microwave another 20 seconds at half-power and stir. Continue microwaving at half-power and stirring every 20 seconds until only a few small lumps remain.


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In a medium pan, combine honey, almond butter, cacao powder, coconut oil, sea salt and vanilla extract. Heat mixture over medium heat, stirring constantly. The mixture will be thick. Mix until all ingredients are well combined and smooth. Remove from heat. Add chopped nuts to the mixture and stir until well combined.


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Place the yogurt coated jam bite back on the baking sheet. Drizzle the jam bites with a tiny bit of melted dark chocolate in a zig-zag pattern, if desired. Place the baking sheet in the freezer again for another 20 minutes or until set. Serve and enjoy. (Thaw for 1-2 minutes if the bites are too hard).


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Melt the peanut butter, honey and butter in a medium size saucepan over medium-low heat. Stir frequently as the mixture melts. (You can also melt this in the microwave in one minute intervals, stirring in between.) When it has melted, remove from the heat. Add the chocolate chips and stir until smooth. Add the cereal about 2 cups at a time.


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Set aside. In a large bowl, add banana and oats and mash with a fork or bare hands. Add carrot mix and raw cacao. Blend together until mixture is uniform. Shape into 1-inch round bites and set aside. Pour some shredded coconut (if using) on a small bowl, and roll each bite until coconut covers the surface. Store in an airtight container in the.


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I am a chocolate fiend. I need the stuff daily, preferably in the form of a fun dessert (cookie, brownie, etc.) or a high-quality confection, although I have been known to eat little bowls of chocolate chips when desperate.


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Transfer to a large mixing bowl. Pour the chocolate mixture into a large bowl and whisk in the sugar until smooth. Add the eggs and dry ingredients. Whisk in the eggs, which will turn the brownie batter smooth and shiny. Switch to a rubber spatula and fold in the flour and sifted cocoa powder just until combined.


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Instructions. First, start by spraying a mini muffin pan with non-stick spray. Set the pan aside. Next, place the butter and chocolate in a microwave safe bowl. Place the bowl of butter and chocolate in the microwave, close the door, and set the cook time for about 1 to 1 ½ minutes.


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Using a 1 tablespoon cookie scoop, make a ball of the dense dough. Using a toothpick or fork, dip this into the melted chocolate, tapping on the side to smooth and shake off excess, then gently place onto the parchment paper. If adding sprinkles, top while the chocolate is still tacky. Repeat with remaining dough.