• TSA 45% chocolate- 340g (2 cups)
  • Coconut oil- 14g (1 tbsp)
  • Peanut butter- 140g (½ cup)
  • Agave nectar- 40g (2 tbsp)
  • TSA Blanched almond flour- 25g (4 tbsp)


  1. Melt the chocolate in a bowl with coconut oil. 
  2. Spoon ½ tsp of the melted chocolate into the bottom of a silicone candy mold and spread it thoroughly.
  3. Chill in the fridge for 10 minutes.
  4. In another bowl, whisk the peanut butter, agave nectar and almond flour.
  5. Use a spoon to scoop some into your hands.
  6. Roll it into small balls and place in the centre of the prepared chocolate cups.
  7. Tap the tops of each and flatten it out.
  8. Top with additional melted chocolate until the peanut butter layer is completely covered and refrigerate until the chocolate is hardened.

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