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
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!).
For 12 cupcakes:
3 tbs almond butter
40g ground almonds
110g butter, softened
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.
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.
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…)
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 😉