PB Chocolate Dessert Cups

Peanut butter and chocolate. A continued match made in heaven that will never get old. I wanted to make cups again with these ingredients because they taste so damn good! I also wanted to try make a more doughy consistency for the middle as opposed to just scooping some PB in there (obviously that would taste awesome too but creativity is always fun)

My new workshopped recipe is here to make them much more simpler and so you can get them in your mouth twice as quick! I also jampacked some other goodies in there too for added healthy fats and fibre.

These only contain 4 ingredients!!! Simple is always best in my eyes as no one really wants to drown in a recipe that has a million ingredients. If I can make it with less, I will and so hopefully you’re inspired enough to try make these for yourselves! 100% dairy free and vegan friendly.

PB Chocolate Dessert Cups (yields 4)

What you’re going to need 

1/3 cup almonds

1/3 cup rolled oats

2 tablespoons smooth peanut butter

6-8 squares 85% Lindt Dark Chocolate (if you want it sweeter but still dairy free go for 70% Lindt)

Method

  1. Prepare 4 silicone moulds on a tray that will fit in your freezer
  2. In a pulse blender, add the almonds and oats. Blend until a coarse meal is formed. Add the peanut butter. Pulse again until mixture forms a crumb which when pressed between fingers will stick together
  3. Melt the chocolate in a heatproof bowl using your preferred method. Using a spatula, spread the chocolate on the bottom and on the sides of the silicone moulds. Repeat for all 4 then place in the freezer.
  4. After about 10 minutes or once chocolate has set, add equal parts of the PB mixture to each cup. Press down gently until even.
  5. Pour the rest of the chocolate over the PB mixture to make a top for the cups then place in the freezer again until set.
  6. Remove from moulds once chocolate has completely set.
  7. Store in the fridge or freezer it’s completely up to you!

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Mango Dessert Cups

What’s Summer in Oz without mangoes?! A perfect fruit which purees up a treat for my mango dessert cups! Making desserts in a cup shape is great because they are great portion sizes for each person and the silicone moulds just peel away when the mix inside is frozen! Decided to pair up this delightful mango puree with some Greek Yoghurt because I love the creamy texture it provides for the base. This recipe contains just 5 ingredients!

Mango Dessert Cups (yields 6)

What you’re going to need

1/2 mango, roughly chopped

1/2 cup Greek Yoghurt (I use Jalna because it’s the one that reminds me the most of Greece)

1 tablespoon maple syrup

1 tablespoon coconut oil

2 tablespoons water

Method

  1. Prepare silicone moulds on a tray that will fit into your freezer.
  2. In a pulse blender, blend mango, water and maple syrup until smooth. Set aside.
  3. In a small bowl, mix the yoghurt and coconut oil until well combined
  4. Pour an even amount of yoghurt into each mould. Continue until all is used. Place in the freezer for about 10 minutes so that it has hardened a bit but not completely solid
  5. Pour even amounts of mango puree into each mould. Freeze for 1-2 hours or until completely set.

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Homemade “Wagon Wheels”

I’ve been eating Wagon Wheels since I was a kid. I remember ages ago when they used to come in a pack of 4 and they were huge! Now, they have downsized them and they now come in a more “convenient” pack of 8 which just leads them to be eaten twice as quick as the large ones… So, they no longer make the grocery list at our house for this reason…as they last about 5 minutes.

However, this led to today’s recipe creation! Not exactly the traditional method of forming these, but they taste so delicious! I made my own thin biscuits and covered them in melted dark chocolate, then spread a little bit of strawberry jam followed by the almost impossible layer, the “marshmallow”. I really wanted to make my own marshmallow from scratch, but I’ll save that for another time so decided to set some coconut cream with gelatine creating a spongy white layer!

This recipe is 100% dairy free! It can easily be made vegan friendly by omitting the gelatine and using another stabilising agent such as agar.

Homemade “Wagon Wheels” (makes 5)

What you’re going to need

Marshmallow” (for ease, you could use packet marshmallows for authentic marshmallow flavour) 

1/4 cup coconut cream

1 teaspoon gelatine

Biscuits

1/2 plain flour

1 tablespoon castor sugar

pinch baking powder

pinch salt

1 1/2 tablespoons vegetable oil

1 tablespoon maple syrup

1-2 tablespoons water (may not need all of it)

Jam

1 tablespoon strawberry jam

Method

  1. Place the coconut cream and gelatine (according to packet instructions) in a flat tray or container so that it creates a flat even layer. Pop in the fridge to set
  2. Preheat oven to 180 degrees Celcius. Line a baking tray and set aside
  3. In a medium bowl, sift the flour, sugar and baking powder. Add all other ingredients except the water. Mix with a spatula until the mix comes together and will hold together when pressed between fingers.
  4. Add water until dough comes together but is not sticky. On a floured bench, roll out the dough until desired biscuit thickness is achieved (aim for about 1/2 centimetre)
  5. Using a cookie cutter, cut out the dough and place evenly spread on the baking tray. Poke each with a fork before baking in the oven for about 10 minutes. Once cooked, set aside to cool.
  6. Melt chocolate using your preferred method. Using a spoon, spoon the melted chocolate over each biscuit and spread evenly. (You could dip them into the chocolate mixture but this will increase chances of them breaking). Place in the fridge until chocolate has set.
  7. Once the coconut cream has set or if you decide to use marshmallows, this is the assembly stage. Using a smaller cookie cutter, cut the set coconut cream, lift out with a spoon and place on the underside of the chocolate coated biscuit. Repeat 4 more times.
  8. On the underside of the other 5 biscuits, put an even amount of jam in the middle. Once completed, place the jam side on top of the coconut cream side and voila!

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Peanut Butter Slice

The peanut butter party continues at my house this week with this super simple peanut butter slice. I really enjoyed this because I used crunchy peanut butter as opposed to smooth so you get bits of peanut throughout which I love. Another dessert where a bit of time waiting by the freezer is required but I assure you it is worth it!

These are dairy free, gluten free and refined sugar free!

Peanut Butter Slice

What you’re going to need

1/4 cup  almonds

4 dates, chopped

1/2 cup coconut cream

3 tablespoons crunchy peanut butter

1 tablespoon coconut oil

1 tablespoon maple syrup

Method

  1. In a small square tin or ceramic baking dish (my dish was about 10cm x 10cm), line with baking paper overhanging the sides
  2. In a pulse blender, blend the almonds into a coarse meal. Add the dates and pulse again until a crumb comes together.
  3. Press the almond crumb into the base of the dish making sure it is even. Set aside (outside the freezer)
  4. In a small bowl, whisk the coconut cream, peanut butter, coconut oil and maple syrup until well combined.
  5. Pour mixture over the almond base. Pop in the freezer for 1-2 hours. Slice into squares and store in the freezer until ready to eat.

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Peanut Butter and Coconut Cups

I was lucky enough to attend the Goodness Me Box Wholefood Markets last night at the Grounds of Alexandria. A night filled with healthy and wholesome food and sweets! They also had some really good offers on some of the brands I already use quite often including Mayver’s! I have never tried their peanut and coconut spread so was keen to grab a jar and test it out! I had a surge of genius to whip up some peanut and coconut cups! I had some leftover coconut cream from a mousse I made the other day and so I had a good collection of ingredients to create something new and delicious! This recipe only require 6 ingredients! Preparation and assembly takes less than 10 minutes and so the longest part is just waiting by the freezer to dive in and start eating! These are conveniently gluten free, dairy free and refined sugar free.

Peanut Butter and Coconut Cups (yields 4)

What you’re going to need

1/4 cup almonds

1/4 cup chopped dates

1/2 cup coconut cream

2 tablespoons Mayver’s Peanut and Coconut Spread

1 tablespoon maple syrup

1/2 teaspoon vanilla extract

Method

  1. In a pulse blender, blend up the almonds into a coarse meal. Add the dates and pulse again until a moist crumb forms (when you press the mixture between your fingers, it should stay together)
  2. Prepare a tray that will fit in your freezer. Place silicone moulds onto the tray. Spoon an even amount of the almond date mix into each mould and press firmly to make sure it is flat. Set aside (not in the freezer)
  3. In a small bowl, add all the other ingredients and whisk until mixture is uniform with no lumps.
  4. Pour an even layer of the peanut and coconut mix into each mould. Pop in the freezer until set! (1-2 hours)

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Strawberry Summer Cups

I love admiring all the amazing raw desserts I find online and in health food cafes! However, they are mostly based with cashews which I unfortunately can no longer eat due to my IBS. So, I’ve had to change things up a bit in order to still be able to indulge in these desserts and not miss out! I’ve decided to take a break with chocolate (well…for today at least) and use almond, coconut and strawberry flavours instead! These delights consist of an almond crumb layer, a textured coconutty layer and a strawberry compote on top! These desserts are dairy free, gluten free and refined sugar free! Added bonus, these only require 6 ingredients!

Aside: If strawberries are out of season or too expensive, you could also try pineapple or blueberries for the top layer! As for the coconut, just use whichever you would normally supply at home (desiccated, shreds or chips) as the cups don’t require any particular kind and all types will blend up a treat anyway. One last thing too, if you have a nut allergy, you can omit the nut layer completely and still enjoy the coconut and fruity layers.

Strawberry Summer Cups (yields 4 – my silicone moulds are pretty small so if you are catering for the masses, you may have to double or triple the quantities listed below)

What you’re going to need

Almond Base

1/4 cup almonds

1 tablespoon maple syrup

Coconut Centre

1/3 cup coconut shreds (or whatever type you have on hand)

3 tablespoons coconut cream

1 tablespoon coconut oil

Strawberry Top

6 strawberries, roughly chopped

1 teaspoon maple syrup

Method

  1. Prepare your silicone moulds on a tray that will fit in the freezer
  2. Pulse blend the almonds until a coarse meal is created. Add the maple syrup and pulse again until a crumb is formed
  3. Press down the crumb in the cups with the back of a spoon until evenly distributed. Pop in the freezer whilst preparing the next layer.
  4. For the coconut layer, pulse blend the the coconut shreds, cream and oil until a textured paste is formed. Evenly spread inside the cups on top of the almond layer and place back in the freezer again in preparation for layer 3
  5. For the strawberries, in a small saucepan on a very low heat, heat your strawberries and maple syrup until they form a chunky compote. (I chose this method as opposed to blending because I wanted to retain the strawberry texture)
  6. Once the compote has come together, grab your cups from the freezer and add an even layer of strawberries to each one. Place in the freezer until the strawberry layer has set (2-3 hours)
  7. Store in the freezer until you’re ready to eat them!12201023_10153219612604849_1765981682_n

Dairy Free PB Cacao Cookies

These are a variation of my earlier creation of Peanut Butter and Macadamia Cookies! I am a serious chocoholic and was having some cravings today and so got myself baking and created these! If you want to make them too, here is what you do.

PB Cacao Cookies

What you’re going to need

1/2 cup Nuttelex (or any dairy free spread)

1/2 cup brown sugar

1 egg (or flax egg for vegan option)

1/4 tsp vanilla extract

1/2 tsp baking soda

1 cup plain flour

1/2 cup Mayvers PB Cacao Spread

50 grams 85% dark chocolate, chopped

Method

1. Preheat oven to 200 degrees Celcius

2. Beat butter and sugar in a large mixing bowl. Once combined, add the egg and vanilla extract and beat again until combined.

3. Sift in flour  and baking soda and mix with a wooden spoon until dough comes together.

4. Mix through the Mayvers Spread and chopped chocolate.

5. Pop the mixture in the fridge for about 10 minutes. Whilst the dough is cooling, line two baking trays and grab your cookie cutter of choice!

6. On a flat surface, flatten out the dough until it is about 1cm thick. With your cutter, cut your dough into shapes and place even spaced apart on the baking tray.

7.  Bake for about 10 minutes (once the cookies are out of the oven they will continue to cook for a little bit. I wanted mine to stay pretty soft but feel free to bake them longer)

8. Allow to completely cool on a cooling rack before putting in a container for storage!

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