Category: Sweet

First time I tried one of these little beauties was when I was living in the UK and a friend had suggested I try them out as they were insanely delicious (this being the standard well known peanut butter cup brand) I recall being instantly hooked and tried every single variety the company brought out – the cereal I’m still yet to try.

Stepping away from peanuts when I became strict paleo, I began creating my own nut and seed spreads of every kind. Tampering with foods I eliminated and are now reintroducing, I’m happy my body has re accepted peanuts with open arms! Phew, not sure how I would have dealt with a peanut intolerance?! Those with nut allergies, I really feel for you.

I aim to utilise this page for recipes and experiments creating a variety of nut butter cups. Join me on this exciting journey to the perfect pair of nutty cups 😉

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Peanut Butter cups

These are the ultimate good fat snack! 100% rich organic dark chocolate, organic rough peanut butter and a sprinkle of flaky sea salt, results in this classic cup being all things KETO, PALEO, VEGAN, DAIRY FREE, GLUTEN FREE and all round delicious.

How do you make them, I hear EVERYONE asking?

Ingredients:

Makes 7 cups

• 100g Dark chocolate – choose between 75-100%
• 7 tsp of peanut butter
• 1 tsp coconut oil
• Sea salt
• Optional – 1 tbsp maple syrup to sweeten

Method:

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• Fill a small saucepan with water and place on a high heat. Place a heatproof bowl on top of the saucepan and break the dark chocolate into the bowl along with the 1 tsp of coconut oil, wait to melt and stir until glossy.
• Grease the baking cups if using silicone, then using a teaspoon, scoop and pour 1 tsp of your melted chocolate into the cake case. Once all 7 moulds have been filled, place inside the fridge to allow the chocolate to set, this should take around 15minutes.
• Take the moulds out of the fridge and start to spoon in 1 tsp of peanut butter to each mould. If you’d like to add maple syrup you need to mix this into the peanut butter before spooning.
• Next you may need to reheat your leftover chocolate thats been sat inside the bowl to spoon the remaining chocolate over the top of the peanut butter. When the peanut butter has been covered, you can place the peanut butter cups back in the fridge to fully set – this should take around 20minutes, however will taste great after a full day to rest. To season/decorate with salt take out of the fridge after 5 minutes – if you do this too soon the salt will sink into the chocolate, too late and the salt won’t stick.
• Please note these will melt in the heat like any kind of chocolate, so please be wary of keeping them cool in a seal tight container for extra freshness.

It’s peanut butter jelly time…..

The peanut butter cup has been upgraded, meeting it’s bestie – strawberry jam. Usually I would make my own jam, but as I was slim on time making these for a friends birthday, I had to cheat a little, so this is a store bought jam, 100% strawberries, nothing added.

Follow the recipe above, adding 1/2 a tsp of jam. Leave in the fridge to set and cool for 2 hours, eat and enjoy.

Coconut salted caramel, peanut butter cups

Really, what doesn’t go with peanut butter? It’s pretty good with everything, such a clever little bean! Toady this little legume paired up with the almighty coconut seed to make……… Coconut salted caramel! How does one make caramel from a coconut I hear you ask?! Read on to fine out;

Coconut sugar is produced from the sap of the flower bud stem of the coconut palm tree, almost anything can be made from the coconut seed, husk, leaves, trunk, all of it can be used, as mentioned in a earlier post, when I visited Fiji, locals called it ‘the tree of life’ as it provides so much.

Ingredients for the coconut caramel:

• x1 cups of coconut sugar
• x1/2 cup of full fat coconut cream
• 1 Tbsp coconut oil
• Cracked rock salt
• 1 tsp vanilla extract

Method:

• Combine the coconut cream, coconut sugar and salt in a saucepan over medium-high heat and wait for it to become fragrant and start to bubble.
• Bring to a boil, then immediately lower the temperature, keeping the sauce at a light simmer.
• Simmer for 10-20 minutes, stirring occasionally. As the sauce reaches the last 5-8 minutes of cooking time, stir more frequently to incorporate the darker caramel bits from the bottom into the sauce.
• Once the sauce has turned a dark amber and has thickened to coat the back of a spoon, remove from the heat and stir in the coconut oil and vanilla extract, the sauce should look fairy thick, it will become thicker once cool.
• Serve the sauce warm or refrigerate in a sealed glass jar – if adding straight into your PB cups, refrigerate as this will make spooning the mixture into the moulds, much easier.
• Continue to follow the original recipe to complete this amazingly sweet and nutty layered chocolate cup.

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Peanut butter and salted pretzel

Something a little different but exactly what you know, if you’ve had peanut butter stuffed pretzel bites, you’ll know how insanely good peanut butter with pretzels are. Here I’ve added salted pretzel pieces inside and a wholesome pretzel on top for added crunch and texture, giving you a biscuity taste when you bite in.

Chocolate praline crunch

With activated buckwheat and puffed quinoa, this nut butter free crinkle cup is the NEW favourite. It’s rich, crunchy with smooth velvety coconut creamed praline tucked away inside.

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Espresso

Another nut free goodie. This batch is sweet, yet bitter for all the espresso fans out there. Creating a coffee infused praline, encased inside 70% rich dark chocolate, topped with crunchy cacao nibs, this batch is best suited for those who like it dark and rich.

Strawberry chia

If you like it fruity, this is your batch, filled with 100% natural strawberry jam, when you bite into these crinkle cups your get a sweet hit of sweet tangy jam along with the subtle crunch of chia seeds. This will be my second batch of nut free crinkle cups, I’m curious to learn what people like when It comes to chocolate treats, are you a fan of sweet or bitter tastes? Milk or dark chocolate or perhaps you like white? Drop me a DM I’d love to know.

Tis the season for heart warming food and in my book anything pumpkin spice with all things nice is a winter winner!

I’ve actually never made a pumpkin pie or actually ever tried it, coming into Australian winter my social media feed has been flooded with fellow foodies creating spiced pumpkin lattes, pancakes, smoothie bowls, pies, cakes the lot, I can’t understand people that don’t love pumpkin spice or chai?! It quite literally warms your soul!

So, after indulging in chai tea, mulled wine and cider this autumn/winter, a pumpkin pie was exactly what I needed and Holy Moley, it was everything I had dreamed of and more. I’m always sceptical of how certain recipes will turn out when creating and making them for the first time but this turned out so well! I would definitely make it again for a winter Christmas in July event for sure!

Gluten free, Paleo, Dairy Free, Refined sugar free

Ingredients:

Filling:

¼ Jap pumpkin

1 brown speckled banana or ½ cup of apple sauce

1 tbsp tapioca flour

2 tsp cinnamon

1 tsp nutmeg

1 tsp ground cloves

1 tsp ground ginger

1 tsp of fresh ginger

1 tsp of ground all spice

2 tbsp full fat organic coconut cream

2 tsp raw (autumn if you can a seasonal) honey

1 tbsp grass fed pork gelatine

Pinch sea salt

Base:

X2 ½ cups of LSA meal

X2 eggs

X2 tbsp coconut sugar

2 tsp ground ginger

1 tsp tapioca flour

Extras for topping:

1 tbsp toasted pumpkin seeds

2 tbsp natural coconut yoghurt

Dusting of cinnamon

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Method:

The base

Starting with your base, add all ingredients into a large mixing bowl and combine until the mixture form a firm round ball of dough – this should not be sticky or dry.

Place dough inside your 23mm pie tin or dish and flatten the dough with the back of a metal spoon to create an even smooth surface.

Once this is done, prick the base with a fork to allow the ‘pastry’ base to breath when its baking I the oven. The oven should be warmed to 170F for 10-15minutes, the pastry should be firm to touch and slightly browned, not burnt and crispy. Set aside to cool when based to perfection.

The Filling

Start by cutting the skin off your jap pumpkin and de seeding, then cut pumpkin flesh into small chunks and add to boiling water with a pinch of salt.

When the pumpkin is soft to prick with a fork, remove your pan from the stove and drain the pumpkin through a fine mesh sieve. Using a spatula, start to stir and scrape the pumpkin mash through the sieve into a bowl so the pumpkin comes through smooth and light – forming a puree consistency.

When all pumpkin has been sieved into a bowl, add all filling ingredients together in the mixing bowl and stir until fully combined.

Transfer your pumpkin mixture into a saucepan and place on a very low heat to warm through to activate the gelatine granules – this allows the gelatine to bloom. Stir and leave to settle for around 5 minutes over a low heat. 

Leave to cool for around 5-10minutes before pouring your deliciously smelling filling over the base. Smooth over and place inside your fridge for up to 4 hours to set, the longer the better. 

When it’s time to delicately carve up this beauty, decorate the top with a dollop of coconut yoghurt, a dusting of cinnamon powder and lastly sprinkle with toasted pumpkin seeds.

I hope you enjoy this as much as I did, its such a pleasure just to look at and eat!

Bonjour, Du pain grillé français?

Hell yes to that! 

I have been making this banger of a breakfast for years! It’s simple, cheap, filling, nourishing, nut free and PALEO. 

It’s basically a sweet omelette and It totally works. 

Ingredients: 

Serves 1

• 3 eggs
• 1 tsp vanilla extract 
• 1 tbsp water
• 2 tsp cinnamon
• 1 tsp nutmeg 

Method:

Whisk these ingredients together and if you like you can add fresh fruit to the batter or add it later when the batter has cooked through. 

When the batter is runny (the consistency of an omelette batter), pour into an oiled non stick pan and cook as you would a regular omelette. 

I tend to add frozen blueberries and a good serving of maple syrup, however this batch as shown in the photo above has COYO yoghurt, stewed apple and raspberry which I’ve decorated with some dragon fruit stars. 

I’ve posted a few recipes for savoury waffles but every now and then I will whip up a sweet batch of breakfast waffles, this batch is chocolate chip which makes them extra fancy! 

Ingredients: 

Serves 1-2 

• 1/2 cup coconut flour
• 1/2 cup almond meal
• 1/2 cup cavassa flour
• 1 tsp baking powder
• 1 tsp pure vanilla extract
• 2 egg yolks 
• 2 egg whites
• 1/2 cup high percentage dark chocolate chips
• Pinch of salt
• 1/2 cup almond milk
• 1/2 cup water 
• 1 small banana 

Method: 

In a bowl separate the egg whites and whisk until you have formed stiff peaks. 

Next, in your food processor or mixed bowl mix together all other remaining ingredients until you have a thick gloopy batter. 

Gradually fold the egg white into the batter, until the batter looks light and aerated. 

Heat up your waffle iron and pour in your batter when heated. 

You should have enough batter to make 3-4 waffles. Depending of the size of your waffle iron this may vary. 

Get creative when you come to decorate and top your waffles, here I have dried coconut strands, COYO coconut ice cream, frozen blueberries and maple syrup.