Peanut Butter Rochers

Who doesn’t love peanut butter and chocolate?!?! It’s a classic combo for good reason — the ingredients work incredibly together. You’d be hard pressed to find a person who doesn’t like it. In this recipe, we’re making a silky smooth, creamy peanut butter praline, enrobing it in dark chocolate and then coating in candied coconut crumbs. Holy dreams coming true, Batman. Do yourself and those you love a favour and make these babies.

Candied Coconut Clusters
200g (5 cups)  coconut flakes/chips
100g ( ½ cup ) filtered water
100g (¾ cup) coconut sugar
30g (2 tbsp) maple syrup
½ tsp vanilla powder or 4 drops vanilla Medicine Flower Extract
30g (2 tbsp) coconut flour

1. In a bowl, mix together all the ingredients very well. As you mix with your hands, press the coconut.
   
2. Transfer to a teflex lined dehydrator tray  – don’t spread the mixture out too much, we want it to cluster up when it’s done drying.
   
3. Dry at 115 degrees F for 8-12 hours and then, once the sugars have dried and crystallised, flip onto a mesh tray and finish drying.
   
4. It should be completely dry and very crisp once done.
5. Pulse in the food processor to achieve a crumb consistency.
6. Store in an airtight container until ready to use. Will keep for several months.

Peanut Praline Filling
100g ( ⅓ cup + 1 tbsp ) peanut butter, or any nut butter
75g ( 2.5 oz ) cacao paste, shaved
25g ( 1 ½ tbsp ) cacao butter, shaved
30g ( 2 tbsp ) maple syrup or any liquid sweetener
1/2 tsp cinnamon
1/4  tsp vanilla powder or 4 drops vanilla Medicine Flower Extract

1. Over a double boiler melted down the cacao butter and paste.
   
2. Combine all ingredients in a bowl and mix well with a spoon.
   
3. Pop the whole bowl into the fridge to set the mixture up till it’s firm, about 10 minutes.
   
4. Once firm, roll the praline into little balls. At this stage, you could push a whole roasted peanut into the centre, but this is optional.
   
5. Place finished balls on a baking tray lined with greaseproof paper and pop back in the fridge to set for 10 minutes.

To finish

• 200g ( 7 oz ) chocolate 
• 100g ( 1 cup ) coconut cluster crumb

1. Over a double boiler melted down the chocolate.
   
2. Transfer to a shallow bowl.
   
3. Grab the pralines out of the fridge and, one at a time, drop them into your melted chocolate, fish it out with a fork and tap the fork against the side of the bowl to release any excess chocolate.
   
4. Drop the chocolate into your bowl of candied coconut crumb and roll the ball around to coat.
   
5. Place the finished chocolate on a greaseproof paper lined baking tray.
   
6. Repeat until all pralines are dipped in chocolate and coated in crumb.
   
7. Pop back in the fridge to set, about 10 minutes, and then dive in.
   
8. Store in an airtight container in the fridge for up to 8 days.
   
9. If you’d like to watch a video on how to chop up and melted down chocolate for enrobing, click here.