Quick easy candy nuggets with no baking! However if you’re transitioning off sugar, then you may want to try recipe below as they are made with date paste. They are also very yummy!
Yield: about 4 dozen
Version 1 (with maple syrup)
Ingredients
- ½ cup (120g) unsweetened peanut butter, room temperature
- ½ cup (150g) maple syrup
- ½ cup (40g) cocoa or (carob powder)
- 2 tsp vanilla
- ½ cup (65g/2.5oz) roasted peanuts, chopped
- ½ cup (65g/2.5oz) sunflower seeds, chopped
- ½ cup (60g/2oz) either wheat or oat bran
- ¼ cup (30g/1oz) unsweetened shredded coconut
Instructions
- In mixing bowl, add the peanut butter, maple syrup, cocoa powder and vanilla. Mix until creamy.
- Add the peanuts, sunflower seeds, bran and shredded coconut. Using your hands, mix and squeeze all the ingredients together until well incorporated.
- Form into nuggets by pressing bits of dough into a cookie dough scooper. Alternatively press mixture into an 8-inch square pan. Refrigerate for 30 minutes or so then cut into bars.
- Store in freezer and enjoy anytime you want a sweet treat.
Version 2 (with dates)
Ingredients
- ½ cup (120g) unsweetened peanut butter, room temperature
- ¾ cup date paste (how to make date paste)
- ½ cup (40g) cocoa or carob powder
- 2 tsp vanilla
- ½ cup (65g/2.5oz) roasted peanuts, chopped
- ½ cup (65g/2.5oz) sunflower seeds, chopped
- ½ cup (60g/2oz) either wheat or oat bran
- ¼ cup (30g/1oz) unsweetened shredded coconut
Instructions
- In mixing bowl, add the peanut butter, date paste, cocoa powder and vanilla. Mix until creamy.
- Add the peanuts, sunflower seeds, bran and shredded coconut. Using your hands, mix and squeeze all the ingredients together until well incorporated.
- Form into nuggets by pressing bits of dough into a cookie dough scooper. Alternatively press mixture into an 8-inch square pan. Refrigerate for 30 minutes or so then cut into bars.
- Store in freezer and enjoy anytime you want a sweet treat.