No-Bake White Chocolate Peanut Butter Jelly Bombs
Ingredients
- 100g dairy-free white chocolate
- 4 tbsp peanut butter
- 1 tbsp maple syrup
- 3 tsp raspberry jam
- 1 tsp melted coconut oil
- Handful freeze-dried raspberries
Preparation
In a large bowl combine the peanut butter, coconut oil and maple syrup until a sticky dough forms
Roll the mixture into six approximately evenly sized balls before flattening each one into a disc
Spoon half a teaspoon of jam into the centre of each disc and fold the edges of the disc up around the jam forming a ball. Do not worry if they’re not perfect just focus on encasing the jam inside the ball
Pop the balls into the freezer for thirty minutes to help them set
Melt the white chocolate and coat each of the peanut butter balls with a generous layer
Top with freeze dried raspberries and pop into the fridge to set
