Cacao Peanut Satay (Served with Rainbow Rice Paper Rolls)

May 3, 2017

Chocolate may be known as a sweet ingredient, but when used in small amounts it can work perfectly in savoury dishes too. This cacao peanut satay is delicious, especially when served with rice paper rolls. Adding cacao to the satay gives it a deep, rich flavour, which pairs nicely with the peanut butter to create an incredibly moreish dip. Serve as summer starter, part of picnic or even as a light lunch.
(Serves 6)

  • Takes
  • Prep: 20 mins



1Place all of the ingredients except the water into a small bowl and stir until smooth

2Stir in 1-2 tbsp. of water to get desired consistency

3Add a sprinkling of chilli flakes, to taste

Rice Paper Rolls

1Prep your veggies and set to one side

2Boil the kettle and once boiled, pour hot water into a large shallow dish or pan

3Submerge a piece of rice paper in the water for approx. 10 seconds until it has softened. Any longer and the rice paper will become too difficult to work with.

4Once soft, place the rice paper onto a clean surface (you can use a plate or chopping board for this).

5Add a little pepper, cabbage, carrot and spinach. Now fold the bottom over the filling and then fold over the two sides. Roll up tightly until sealed. Set a side on a serving plate and repeat this process with the rest of the ingredients




3 tbsp Peanut Butter

1/2 tbsp CHOC Chick Cacao Powder

1/2 tbsp Tamari

1 tsp CHOC Chick Cacao Butter, Melted

1/4 tsp Miso Paste

1 tsp Maple Syrup

Half a lime, Juiced

1-2 tbsp Water

Chilli Flakes to taste

Rice Paper Rolls

2 Bell Peppers (1 Red, 1 Yellow), thinly sliced

1/4 Red Cabbage (approx. 300g), thinly sliced

2 Large Carrots, finely grated

Large handful of Baby Spinach

6 Pieces of Rice Paper


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