Peanutbutter Cups - A healthier version!

So my Facebook and Instagram news feed went crazy when I posted a picture of a home made Peanutbutter cup that I made. I was inspired by the popular brand available in America. However, I wanted to make one that was healthier, tastier and all round better for you.

As always I didn't follow a recipe but just experimented in the kitchen and came up with this. I have had rave reviews from those lucky enough to try them so I'm hoping you will enjoy them too!


Ingredients:
Makes 12-15 cups
300g of Dark Chocolate (ideally 75% plus)
1 dash of Olive Oil or teaspoon of Butter (real NOT margarine) or Coconut Oil
1 tablespoon of Raw, Organic Honey/Mayple Syrup or leave this out for a lower sugar version.
1 teaspoon of Cinnamon
1 dash of Vanilla Essence or some real Vanilla bean
2 Tablespoons of organic nut butter with no sugar (don't use peanut if staying Paleo) 
Sprinkle of Pink Himalaya Rock Salt (you can read all about the benefits of this here)

Method:
Melt the chocolate gently in a pan with the fat of choice (Oil, Butter or Coconut Oil). You can do this in a glass bowl over a pan with some water or directly in the pan. I find the bowl over water works best and you can keep it melted for longer without burning.
Once it is melted add the vanilla, cinnamon and honey and stir well.
Line some muffin tins with paper cases.
Add a thin layer of chocolate to the bottom of each case, you can shake the tray to evenly spread the chocolate.
Allow these to cool and set in the fridge for about 5 minutes. 

 

Please excuse the state of my muffin tins. They are inherited from my mum and about 20 years old. They have served me well over the years!

Meanwhile leave the bowl of melted chocolate over the hot water (but with no heat from the cooker) and begin to make the filling. 
Take 2-3 heaped tablespoons of your nut butter of choice and place in a bowl. 
Add in a dash of olive oil/coconut oil/melted butter.
Add in some freshly ground pink salt (taste as you go as some nut butters come already salted so add according to taste) and mix well. 
Once the chocolate base is relatively set place a teaspoon or so of nut butter mix onto each base. Spread out and flatten down without touching the side.
Using the still warm and melted chocolate mix fill the paper cases until the nut butter is adequately covered. They will be more shallow than the case.
Again shake or tap the tray to flatten out the chocolate. 
Place in the fridge to chill. 
Eat straight from the fridge or at room temperature depending on your preference!

It really is that simple. It takes minutes to make and I often make a double batch and keep some in the fridge for when I'm feeling like a treat (if they last that long!)


Prep Time:
5-10 minutes

Cooking Time:
None! Just leave to harden in the fridge.

Dietary Information:
Paleo (ish!) the higher % chocolate the better with this
Good fats - from the oil and seeds/nuts/coconut
Full of antioxidants from the high chocolate content
Full of natural sweetness from the honey
Vegetarian
Vegan (if you use coconut oil and dairy free chocolate)
Gluten Free
Wheat Free

Storage Instructions:
I keep this in a sealed container and it will last weeks in the fridge - provided you don't eat it all.

For similar chocolate, no bake treats check out my Choocolate Bark recipe here

Enjoy Jeanies and as always feel free to comment, share and send me pics of your creations!

Chocolate Pancakes

I'm a big fan of pancakes. They are quick and easy to make, fill you up with slow releasing energy and taste so good too. I have these as a healthy treat. Maybe on a weekend for breakfast where you have time to sit and savour them with the morning papers or even a good book.

Check out my other recipes here for Paleo Pancakes and here for Oat Pancakes.

Ingredients:
100g of oats
1 large free range egg
250ml of water or milk
1 teaspoon of cinnamon
2 tablespoons of Chia seeds
1 tablespoon of Honey
2 teaspoons of 100% Cocoa Powder e.g. Bournville or Green and Blacks Organic

1 teaspoon of Coconut oil for cooking

Optional: replace some of the oats for the same quantity of Protein Powder.

Method:
Blitz the oats in a blender (or handheld) until they form a coarse powder.
Beat the egg, honey and milk/water together and fold in the oats until they are well mixed. 

Add in Chia seeds and 100% Coco and mix well.

I did all this in my hand held blender in the one jug which saves on wash up!

Fry in a ceramic pan in Olive Oil or Coconut Oil on a medium heat and flip once the underside is cooked.

Enjoy with a variety of healthy toppings!

Prep Time:
Less than 5 minutes!

Dietary Information:
Wheat free

Sugar Free (option to also leave out honey)
Can be made gluten free using gluten free oats
Good fats
Vegetarian
Oats are proven to lower cholesterol, be a good source of energy and high in fibre.
Eggs are full of protein, high in vitamins and minerals and great for your hair, skin and nails.

Chia seeds are full of protein, antioxidants and make you fell full for longer.

Cinnamon helps to lower your blood sugar and burn fat more effectively. 

100% Pure Cocoa Powder is packed with anti-oxidants and helps lower LDL cholesterol (the bad kind).

Storage Instructions:

These can be made in advance and when cool stored in a sealed container or frozen. These are a handy, high energy snack that can be enjoyed on the go with no mess or sticky fingers!

Serving Suggestions:
Enjoy sweet or savoury with your favourite healthy toppings such as:
Melted dark chocolate
Butter and lemon
Coconut cream
Fresh fruits
Cinnamon and raisins with a drizzle of honey
The world is your oyster. Get creative!