Chocolate Peanut Butter Berry Bites

I don't crave chocolate very often, but this week it was all I could think about. So I threw together these little chocolate coconut berry bites using a handful of ingredients I already had on hand. I snuck in some Foraged For You's The Mother's Blend powder for an extra nutrient boost (it's so easy to add into recipes like this), plus collagen powder, and I used St. Dalfour raspberry jam for the most delicious burst of flavour.

They came together in just a few minutes, and they're the perfect little chocolate fix to keep in the freezer.

INGREDIENTS

* I ordered a few of the main ingredients for the bites from Jivita, including coconut oil, The Mothers Blend and the Thankfully Nourished Collagen Powder. It’s sourced from grass-fed, grass-finished Australian cattle and is free from glyphosate and Bovaer. You can shop online through Jivita and use my code “jordiepieface” for $15 off your first order over $130. They ship Australia-wide and to New Zealand too 🤍

INSTRUCTIONS

  1. Add the desiccated coconut, berry jam, collagen, and The Mother's Blend powder (if using) to a bowl and mix until well combined.

  2. I used these Seed & Sprout pre-portioned storage containers and added 1 Tbsp of the mixture into each compartment. Use the back of a spoon to press it down firmly and evenly. If you don't have a container like this, simply press the mixture into a small baking paper lined container instead.

  3. Top each coconut berry layer with 1 Tbsp of peanut butter. If you're using a lined container, spread the peanut butter evenly over the entire mixture.

  4. Place in the freezer until firm.

  5. Add the chocolate and coconut oil to a small saucepan and melt over low heat, stirring until smooth. Remove from the heat and allow it to cool before coating the bites.

  6. Once frozen, pop the bites out of the container. If you used a larger container instead, carefully slice the mixture into squares or bars.

  7. Pour the melted chocolate into a small bowl and coat each bite, allowing any excess chocolate to drip off before placing them onto a baking paper lined plate or tray.

  8. Drizzle over any remaining chocolate and finish with a sprinkle of desiccated coconut or flaky sea salt, if desired.

  9. Return to the freezer until the chocolate has set.

  10. Enjoy!

I store these in the freezer for an easy sweet treat. They can also be kept in the fridge, but the peanut butter layer will stay runnier if you prefer that texture.

For more delicious sweet treats, checkout my;