One of my favourite things to do is rework the more indulgent dishes out there to transform them into something a little healthier.  This is mostly so I don’t need to worry as much when I eat 20 of said item as, let’s be honest, my metabolism sadly no longer keeps up with my appetite.

I once had my family guessing all night as to what the secret ingredient was in the rich chocolate mousse I served them (avocado, in case you were wondering) and another time fooled all my friends with a big batch of butternut squash brownies.  But the pièce de résistance (if I say so myself!) has got to be my Reese’s pieces wannabes.  Sure, they still contain dark chocolate but are naturally sweetened and a far healthier option on the spectrum of indulgence.

Makes around 15 bites.

INGREDIENTS:
250g unsalted peanuts, with skin // 2 heaped tsp coconut oil // 1.5 tsp honey // pinch of sea salt // 100g dark chocolate (I use Lindt 70% cocoa solids); broken into pieces.

METHOD:
Preheat your oven to 160°.  Scatter the peanuts on to a large baking tray lined with greaseproof paper and roast until nicely golden.  This should take around 30-35min.  Remove the skins from the peanuts by rubbing them between your fingers – it doesn’t really matter if there is a little skin left.

Set aside 100g of peanuts and chuck the rest into your food processor.  Add all the remaining ingredients apart from the chocolate and blitz till it’s a smooth paste.  (**FYI – if amazing peanut butter is what you’re after then stop right here!!**)  Now add the rest of the peanuts and pulse until they have broken down a little.  You’re looking a nutty, crunchy texture.

Fill up a silicone ice cube tray with the peanut mixture and freeze for an hour.  (I actually don’t have a fancy silicone tray so used a regular plastic ice-cube tray instead. I lined it with cling-film so I’d be able to lift out the bites but I’m assuming a silicone one would be far less of a faff!)

Next, melt the chocolate in a heat-proof bowl over a simmering pan of water.  Pour the melted chocolate into a shallow bowl. One by one drop the frozen peanut bites in and coat totally in the chocolate.  From trial and error (and a whole load of messy chocolate bites) I’ve learnt that the best way to remove them from the bowl is with a fork – allow the surplus chocolate to drip through the fork prongs and then carefully place on a tray lined with greaseproof paper.  Pop them back in the freezer for another hour for the choc to set and voila.

S-O-T-H TIP:
These are at their best eaten right out of the freezer/fridge.