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Posts tagged ‘chocolate’

Peanut butter cups

What would life be without those sweet little treats? If you ask me, you’ll hear something between boring and impossible!

So, here’s a clean recipe for peanut butter cups – for more guilt-free happiness.



For the chocolate covering:

1 cup coconut oil

1 1/2 cups raw cocoa powder

3 tbs honey or maple syrup

optional: a pinch of salt


Peanut butter

For the covering firstly melt the coconut oil, then slowly add the honey, salt and cocoa powder. I love using a bain-marie made of steel, but a glass bowl will do the trick. Mix until you have a smooth, liquid chocolate paste.

Put about 2 teaspoons of the chocolate mix into your forms, put it into the freezer immediately and keep your chocolate mix warm and smooth. When the chocolate has hardened (after about 10 min.) place a dollop of the nut butter in the middle of each form, cover with the chocolate mix and let everything harden up in the fridge.

They will keep in the fridge for 4+ weeks (if you haven’t eaten all of them by that time!).



Double chocolate decadence cupcakes


For 12 cupcakes:

3 tbs almond butter

40g ground almonds

110g butter, softened

110g flour

110g sugar

2 eggs

1 packet baking powder

50g white chocolate, chopped into pieces

20g unsweetened cocoa powder

For the topping:

1tsp raspberry cordial

200g caster sugar

100g butter, softened

a drop of pink food coloring


Preheat the oven to 180°C.

Mix the cocoa with a bit of water and stirr until you’ve got a smooth, chocolatey paste.

Add the butter, almond butter, eggs and sugar and mix everything until smooth, then add the almonds and the flour that was mixed with baking powder beforehand. Mix well and add the white chocolate chips, give the dough one more stir and voila, that’s it.

I always put around 2 tbs into one cupcake paper, it doesn’t overflow or crack when I bake it for 15mins.

Let your cupcakes cool down and meanwhile blend all the incredients for the frosting into a smooth and delightfully pink paste. Apply with a spoon or an icing bag (depending on how much time you’ve got and how important looks are).

They’re so easily and effortlessly made but taste so good that I’m always tempted to eat the whole batch 🙂 And they will make your kitchen smell all chocolatey and nice – always a big bonus.


PS: Should you not have any almond butter at hand substitute with an extra 2-3 tbs of normal butter.

Sweet Potatoe Brownies (paleo)



2 medium-sized sweet potatoes

3 whisked eggs

1/2 cup dark chocolate

3 tbs unsweetened raw cocoa powder

4 tbs coconut flour (use coconut flakes if there’s no coconut flour at hand)

1/4 cup coconut oil (warm enough to get it liquid)

1/3 cup honey

1/2 tsp baking powder

cinnamon, vanilla, pinch of salt



Boil the sweet potatoes until they are soft, peel and mash them. Preheat the oven to 190°C.

Add eggs, honey, spices and coconut oil to the potatoes and mix thoroughly. If that’s a bit too clumpy, blend it – I had to, and the consistency was sooo much better after that.

Then stir in all the dry ingredients: cocoa powder, baking powder, coconut flour and the cocolate chips.

Mix thoroughly.

I put the mix into a 20x25cm form and it was just about the perfect amount of dough.

Put your brownies in the preheated oven.

Glare at the oven for smelling SO good but not being faster.

Bake for 35mins.

Take the brownies out and pace impatiently until they are somewhat cool enough to try.


Now… at least try not to eat them all at once. Or add vanilla ice cream, serve the brownie when it’s still warm and be in food heaven.


(Also: let’s get real here. This picture only happened after wolfing down two slices beforehand…)


The perfect hot chocolate spice blend


1 tsp black pepper, finely ground

1 tsp urfa pepper (flakes)

1 tsp red chili flakes

1 tsp nutmeg

2 tsp star anise, finely ground

2 tsp cardamom, finely ground

3 tsp cloves, finely ground

3 tsp ginger, dried and finely ground

6 tsp cinnamon, finely ground

2 vanilla beans, scraped


Mix together, keep in a sealed jar away from any moisture and enjoy together with any hot chocolate.

I like mine best with 3 tsp raw, unsweetened cocoa, honey, a good pinch of this spice blend (1/2 tsp) and normal or almond milk.

The spice blend also works miracles in desserts 😉

Screen Shot 2013-04-22 at 12.48.16 AMEnjoy!

Paleo Salted Almond Butter Bounty Cups

Screen Shot 2013-03-25 at 6.21.09 PM


Chocolate covering:
1 cup coconut oil
1 1/2 cups unsweetened cocoa powder
3 tbs honey
pinch of salt

1 cup unsweetened coconut flakes
3 tbs honey
5 tbs almond butter
1/2 tbs pure vanilla powder or t tbs liquid pure vanilla extract
pinch of salt

For the covering firstly melt the coconut oil, then slowly add the honey, salt and cocoa powder and mix until you have a smooth, liquid chocolate paste.

I used silicone muffin tins because they’re small and leave a pretty pattern on the chocolate covering. So when your chocolate mix is smooth and nice place 1-2 tbs in each muffin tin to form the bottom of the bounty cup. Put the muffin tins into the fridge or freezer.Screen Shot 2013-03-25 at 11.27.22 PM

Keep the rest of the mix for later.

Wisk together the honey, almond butter, vanilla, salt and then slowly blend in the coconut flakes. Form small patties and place them in the middle of each muffin tin, then completely cover each of them with the chocolate mix (you might have to reheat this to get it liquid again). Put them back in the fridge and try not to eat all of them while waiting for the chocolate to harden. Or immediately after. Which is harder than one might think.