Chocolate Covered Peanuts

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This sweet treat is actually good for you!

These are soft with just a hint of chew, and because they are made with real, whole ingredients, you’ll be satisfied after eating just one or two. Honest! That deep rich chocolate flavor is very satisfying when you don’t have any “chemical surprises” mixed in with it! Try it! You’ll see!

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Chocolate Covered Peanuts

Keto, low-carb, and gluten-free, these sweet little treats are not only healthy for you but they will satisfy your sweet tooth as well.
Prep Time 5 minutes
Cook Time 10 minutes
Refridgeration Time 3 hours
Total Time 3 hours 15 minutes
Yield 50 people
Serving Size 1 piece
Course Dessert
Cuisine Universal
Author SkinnyMs.


  • 8 ounces unsweetened baker's chocolate you'll find it in the baking aisle at the store - orange box
  • 1/2 cup brown rice syrup or pure maple syrup
  • 1/2 cup honey
  • dash of kosher or sea salt
  • 2 cups roasted peanuts any type of nuts will work here
  • 1 tablespoon oil I used unrefined coconut oil...canola will also work


  • Add all ingredients to a heavy saucepan and turn to low heat. Stir until chocolate is completed melted.
  • Once everything is melted and well mixed together, you can start spooning the mixture in small bits onto a parchment-lined cookie sheets or some other moveable item that will fit into your fridge for cooling. Just be sure you use the parchment. Remember, these are supposed to be bite-sized chocolate candies. Not family-size candy bars.
  • Put the cookie sheets in the fridge and allow to cool for a minimum of 3 hours. More is better.
  • STORAGE: Store in a Ziploc bag in the refrigerator for up to two weeks.

Nutrition Information

Serving: 1piece | Calories: 81kcal | Carbohydrates: 8g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Sodium: 6mg | Fiber: 1g | Sugar: 5g |
SmartPoints (Freestyle): 3
Keywords Gluten-Free, Keto, Low-Carb, Vegetarian

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  1. I've made something similar and it's very good, however a Turtle is supposed to have caramel in the center. Did you leave out that part accidentally, or do the honey and coconut milk taste like Carmel?

    1. Sidney, Not exactly like Carmel but very yummy. Let us know if you make them and your thoughts!

  2. I don't know why you would need to refrigerate this once it has cooled. There is nothing in it that would spoil, and storing chocolate in the fridge could cause it to bloom – not that it would last that long in my house!

  3. I made these this morning, and they have been in the fridge for about 6 hours. They are still rather sticky. The only recipe substitution I made was dark chocolate chips instead of unsweetened, since that's what I had. Should I leave them in the fridge longer, or will they always be a bit sticky?

    1. Katie, The brown rice syrup can make them have a bit of the sticky hard texture, but if you use the maple or another sweetener you should definitely get a very smooth hard texture.

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