Chocolate & Salted Peanut Butter Muffins

I am obsessed with anything peanut butter. Chocolate is also another obsession of mine, so when I put the two together in a recipe, I get ridiculously excited. I’m not a fan of muffins, however I felt compelled to try and create a wholesome muffin that satisfies rich cravings.

These muffins are not meant to be a sweet treat. They do have subtle sweetness, with merely highlights the chocolate and peanut butter.

Wholegrain flour in muffins and cakes freaks me out, i’m always worried it’s going to be dry, boring and taste awkward. These on the other hand, turned out to be delicious, filling treats. The rich chocolate is complemented by an intense salted peanut butter.

These are refined sugar free, dairy & butter free. 

Ingredients: 

Dry:

1 1/2c Wholemeal Flour.

1/2c Almond Meal.

1/2c Raw Cacao Powder.

2tsp Baking Powder .

1tsp Baking Soda.

1 heaped tsp Sea Salt.

1/4c Cacao Nibs.

 

Wet: 

3 Eggs.

1c Coconut Cream.

1/2c Honey.

1/2c Olive Oil.

1/2c Wholefood Peanut Butter (I used crunchy).

 

Method.

Preheat oven to 200°c & Line a 12 hole muffin tray with papers. Place aside.

Sift all dry ingredients except the salt and cacao nibs into a large bowl, gently mix together with a metal spoon. Add in cacao nibs and toss to combine.

In a second bowl, whisk the eggs till there is no separation in colour. Add the coconut cream and beat again, followed by the honey and finally the olive oil. The mixture will be very runny, this is fine.

Gently tip the dry mixture over the wet mixture. Fold together with a metal spoon, being careful not to overmix. Add in peanut butter and softly mix, it is fine that there will be areas with chunks of peanut butter.

Bake for 18-20minutes.

Cool, top with peanut butter and sprinkle salt.

 

 

Deliciously Failed Cookies

Not sure what I was thinking with this experiment. I had no honey and used all my dates for some caramel, so instead I used a sparse amount of stevia.

When I bit into them they were definitely a little too ‘sugar-free’, so I decided to place some PB in the middle and top it with refined sugar free plum jam.

End result was delicious.

These are refined sugar free, vegan, dairy free, gluten free and a delicious failure. 

Cacao, Sweet Potato & Caramel Slice

There are weeks when I can’t get enough of kumera (Sweet potato for the rest of the world), this week was one of them. I have made kumera and carrot soup twice, kumera dhal and a kumera curry…..  So I thought I would top it off with something sweet!

This was the result, a rich, sweet, cacao infused kumera & caramel slice. Oh boy it’s good. It was happily devoured the same night it was made.

I have to admit, the crumbly base which can a result of missing honey. Although, I ended up thoroughly enjoyed the crumblyness of it! It complimented the nutty-sticky caramel above. The topping was rich in flavour, with a soft and creamy texture.

This recipe is vegan, gluten free, dairy free, & refined sugar free. 

Mascarpone Cheesecake with Raspberry Compote & Pistachios

https://www.instagram.com/p/BC1YnwKF-36/?taken-by=hiswholefoods

Raw Peanut Butter Caramel Slice

Recipe coming soon!

 

Cacao Salted Caramel Cups

I was on a mission to create a sugar free caramel that was creamy yet very sweet. So I decided to give it a go. You can follow the ingredients exactly if you wish, but instead, I bid that you try making this caramel whilst very loosely following the below ingredients, feel free to add more, or less, of the quantities as your heart desires. Simply because I find the texture and sweetness of sugar free caramel to be particular to the person.

 

To make the caramel

Ingredients:

1c Dates

1/2c Coconut Cream

1/4c Water

1tsp Vanilla Essence

1tsp Salt

2Tbsp Peanut or Almond Butter

Coconut or Almond Milk.

Method:

Place all ingredients into a saucepan except the salt, bring to the boil, then simmer until the dates are softened and the liquid is reduced. Do not boil dry.

Remove from the heat and place the date mixture into a blender straight away (presuming your blender is heat-proof).

Add in additional coconut milk or almond milk 1Tbsp at a time, along with 2 heaped Tbsp of either peanut or almond butter. Blend until combined.

This stage is up to you, make as runny or thick as you desire. The thicker the better in my opinion.

If you like more of a sticky caramel, add in roughly 1tbsp coconut oil and when chilled it will be more sticky.

Add salt to taste.

Chill.

To make the chocolate

Ingredients: 

Use either a mix of cocoa butter & coconut oil, or just coconut oil.

1c of the above.

1/3c Cacao Powder

2Tbsp Honey

A Few Pinches of Salt.

Method:

Melt the oil in a saucepan.

Place in blender with rest of the ingredients and blend until combined (or whisk).

Pour into little cupcake cups, filling each cup half way and placing caramel in the middle as you go. Fill each to the top. Sprinkle with salt.

These cups are refined sugar free, vegan, gluten free, paleo & of course they are delicious. 

Peanut Butter Espresso Cacao Cheese-less Cheesecake

So, so, so tasty.

I have been experimenting with fillings for a while, as I wish to find something that taste as delectable as cashews do in raw cheesecakes, but without the cost and high fat content.

I think I found it…

I still want to conduct further experiments before I finalise the recipe. However, I assure you that this is one delicious coffee infused chocolatey caramel filled gooyness of a recipe.

This cheeseless cheesecake is raw, gluten free, refined sugar free & vegan.

 

 

Cardamom, Coconut Cream & Plum Tart

I can’t even begin to explain how well this recipe went, a complete experiment and it turned out beautiful!

A raw tart made with a coconut cream filling, layered with plums and infused with cardamom. So simplistic, yet a perfect desert to follow a light meal.

It is very rich due to the high fat content in the coconut cream, so a small serving is suffice. As you cut through the tart, it has solidity, however it manages to retain the bouncy nature of whipped coconut cream.

As soon as my memory works, I will attempt to recreate it and will post the recipe!

This tart is refined sugar free, raw, vegan, nut free & gluten free. So essentially it’s celery. 

Honey Pie

A beautiful Honey Pie from Nigella’s Simply Nigella cookbook.

It certainly is a comforting recipe. With a thin crust that barely hits the palate, followed by a jolt of intense sweetness, and to finish, a rather explosive hit of salt.

Personally, I adored the recipe.

With myself being such a fan of salted caramel, this recipe is certainly the closest bet to finding a refined sugar free recipe that has such a harsh sweetness.

The original recipe isn’t completely refined sugar free, however after a few alterations I made it refined sugar free and dairy free. If you have the cookbook, simply substitute the cream for coconut cream and sugar for coconut sugar.