Is it just me or has 2017 just sped by?! I can’t believe it’s December already, which means Christmas is just around the corner! Whether you celebrate Christmas, Hannukah or just need a chocolatey pick-me-up to get you through the cold and dark winter, these Reese’s-inspired Nut Butter Cups are perfect for the festive season.
They are stuffed with a sweet green filling which owes its colour to the superfood powder moringa – one of the most nutrient-dense plants in the world. Moringa is:
- high in protein, containing all 9 essential amino acids
- rich in vitamins including Vitamin C for immunity and Vitamin A for eye health
- good source of minerals including iron (fights tiredness) and calcium (strong bones)
- high in fibre which aids digestion
- packed with antioxidants
The moringa is mixed with two natural sweeteners (honey and maple), a small pinch of sea salt and creamy cashew butter to form a caramel-like filling for the chocolate shell. I personally love using my Homemade Raw Chocolate, but any good quality dark chocolate works perfectly well. Decorate with a couple of goji berries on top to enhance the red/green Xmas colour scheme, and to add an extra superfood boost!
If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter so I can see your creations!
I recently discovered a seriously game-changing way to eat two of my favourite foods together. I’m not sure how I survived 22 years without these chocolate-dipped crispy baked sweet potato chips in my life! To be honest, I’ve had a love affair with sweet potatoes for as long as I can remember and have enjoyed experimenting with them in all sorts of ways, from adding the purée to my pancake batter (don’t knock it till you’ve tried it) to this Pumpkin Sweet Potato Soup recipe.
As much as I’m a sweet potato fan, it’s clear from my recipes that I can’t resist a chocolatey dessert, especially when it’s made with Cacao Powder and other healthy ingredients, whether it’s this Chocolate Peanut Butter Cup Milkshake, this Healthy Chocolate Mousse or a warming drink like this Brain-Boosting Hot Chocolate.
So it’s no surprise that I’ve become addicted to these sweet potato chips coated in rich dark chocolate and dusted in sea salt. The two elements really are a match made in heaven, and the sweetness of the potato and the chocolate is perfectly balanced by the salt. I personally think this tastes best dipped into my 3-Ingredient Homemade Chocolate, but it’s also delicious with plain dark chocolate. Now that I’ve tried this combination, I don’t think I’ll ever stop making this…
- 1 large sweet potato
- 2 teaspoons coconut oil
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/3 cup chopped Homemade 3-Ingredient Chocolate (or any dark chocolate, ideally 70-80% cacao)
- Preheat oven to 170 C.
- Wash the sweet potato and slice into thin rounds. On a greased baking tray, coat the sweet potato in the coconut oil, salt and cinnamon until equally covered.
- Place in the oven for 45 minutes, flipping halfway through to cook evenly.
- After 30 minutes, make the 3-Ingredient Homemade Chocolate (no need to allow it to set as you want it melted). If using plain dark chocolate, break into small chunks and melt over a low heat on the stove or in the microwave.
- Remove the chips from oven and dip them halfway into the chocolate. Lay them on a lined baking tray to set (do not place in fridge). Serve fresh, or store in tupperware at room temperature once cooled.
If you make this, don’t forget to tag me on Instagram @ceralandpeanutbutter to share your creations with me! This recipe was inspired by Minimalist Baker.
Does anyone get that feeling when you’ve finish dinner and just NEED something sweet? Some people tell me to reach for a square of dark chocolate and be done with it, but let’s be honest, that just won’t cut it for “dessert”. Last week, I wanted something extra chocolatey and super indulgent, and I was not willing to be patient while staring at my cake as it bakes in the oven, teasing me with every tick of the clock. It would also have to be gluten-free and dairy-free, ideally made from pure wholesome ingredients that wouldn’t give me an energy crash straight after… surely that couldn’t be too much to ask for?!
I considered making my Secret-Ingredient Chocolate Mousse or my Choc Chip Blondies which taste like heavenly squares of cookie dough, but eventually decided to come up with something entirely different…
The result: the most divine, single-serve mug cake, blissfully fluffy on the outside, but with a moist and gooey centre that literally melts on your tongue. It takes a couple of minutes to whip up from start to finish – if using a microwave – or 10 minutes with the oven version (which I personally prefer – worth the 8 extra minutes in my opinion!).
Not only is it gluten-free, but also completely grain-free (suitable for those following the Paleo diet) and comes complete with a vegan option if you sub the egg! It is high in fibre as well as healthy fats from the coconut flour and nut butter, and packs a nutritional punch from the cacao. It is also packed with protein thanks to a scoop of my all-time favourite chocolate protein powder MissFits Nutrition ( you can get £5 off with my code CPB5 ).
This is definitely one of my favourite chocolate recipes, alongside my Chocolate Peanut Butter Cup Milkshake, Raw Protein Brownies with Salted Caramel Frosting, and my Brain-Boosting Hot Chocolate.
If you make it, don’t forget to tag me on Instagram @cerealandpeanutbutter as I LOVE seeing your creations!
- 1 egg (can replace with flax egg for vegan option)
- 1 scoop chocolate protein (I use MissFits Nutrition – use my code CPB5 for £5 off your order)
- 1 tablespoon cacao powder
- 1 tablespoon coconut flour
- 2 tablespoons coconut sugar
- ½ teaspoon baking powder
- 1 teaspoon cashew butter
- 1/3 cup almond milk
- ½ teaspoon vanilla extract
- Few squares of dark chocolate, broken into chunks (I used Goodio chocolate) – can use chocolate chips
- Mix all dry ingredients in a bowl: protein powder, cacao powder, baking powder, coconut flour, coconut sugar and chocolate chunks.
- In a separate bowl, whisk egg, milk, cashew butter and vanilla, and stir it into the dry mixture until fully combined.
- For microwave version: Grease a mug with coconut oil, pour mixture in top with more chocolate chips and heat in the microwave for 60-90 seconds. For oven version: Pour batter into a greased oven-proof ramekin, top with more chocolate chips and bake for 10 minutes on 180 C, or for an extra couple of minutes if you want a drier muffin texture.
Everyone who knows me can attest to the fact that I’m addicted to the classic combo of chocolate + peanut butter. They’re a match made in heaven, as proven by Reese’s peanut butter cups!
This milkshake requires just 5 simple ingredients and 5 minutes to make, and in my opinion it tastes just like a peanut butter cup in liquid form! So if you love chocolate + peanut butter + bananas, this shake has got your name all over it. The frozen banana provide an ice-cream-like base, while the dates add a touch of natural sweetness. Top it with melted peanut butter and my Banana Nut Crunch Granola and prepare to be amazed.
It tastes so sinfully satisfying for that sweet tooth, you would never think to classify it as healthy! As well as it being vegan and free from refined sugars, it’s also jam-packed with health benefits:
- Bananas = potassium + prebiotics
- Dates = iron + fibre + low-glycemic index
- Peanut butter = protein + healthy fats
- Cacao powder = magnesium + 40 TIMES THE ANTIOXIDANTS OF BLUEBERRIES (I get my cacao from myvitamins with code ELI25 for 25% off!)
- Balanced macronutrients: high in protein, essential healthy fats and energy-boosting carbohydrate = perfect breakfast or post-gym snack.
All you need is a ripe banana, cacao powder (can be replaced with cocoa), a jar of peanut butter, almond milk or any other plant-based milk and a couple of dates for extra sweetness. If you’ve got all these ingredients at home (I always do), then there’s just 5 minutes standing between you and the highest form of utter bliss!
I like to enhance the rich chocolatey flavour of the cacao even more by adding half a scoop of chocolate protein powder from MissFits Nutrition – it’s insanely delicious and has no nasty additives unlike most protein powders out there, and the best news is you can get £5 off your order using my code CPB5 .
I’m convinced you will love this decadent milkshake as much as I do! If so, please let me know 🙂
Leave a comment and rate the recipe, and be sure to take a picture and tag me @cerealandpeanutbutter on Instagram!
- 1 ripe frozen banana (if you don’t have frozen banana just use a fresh one and add a handful of ice)
- 1 1/2 tablespoons smooth peanut butter (ideally 100% peanuts!)
- 2 Medjool dates, pitted
- 1 1/2 tablespoons cacao powder (I get mine from myvitamins with code ELI25 for 25% off!)
- 1 cup unsweetened almond milk (or try my 2-minute Pecan Milk)
- Optional: 1/2 scoop chocolate protein powder – my favourite is MissFits Nutrition, use my discount code CPB5 for £5 off your order!
- Add all ingredients to the blender and blend until smooth.
- Pour into a glass or bowl, top with copious amounts of Banana Nut Crunch Granola and a generous drizzle of peanut butter.
Introducing the ultimate healthy ice-cream recipe for everyone to enjoy, whether you are intolerant to dairy (like me), or even completely vegan. This is such an easy treat to whizz together and doesn’t require an ice-cream maker, food processor or any fancy equipment – just throw everything in the blender and add your toppings!
If you’re a fan of salted caramel (which is loaded with refined sugar and offers no nutritional value), you NEED this Maca Ice Cream in your life! Maca root has been growing in the Peruvian Andes for thousands of years and has a sweet malty taste. It’s famous for its nutritional benefits – it boosts energy, aids in hormone regulation, and contains over 20 amino acids. I order mine online from myvitamins – use the code ELI25 for 25% off!
This recipe is sweetened with just 1 ripe banana and a squeeze of date nectar, which is my natural sweetener of choice since it is low GI and is a source of minerals including iron and magnesium. To enhance the sweet flavours even more, a little sea salt goes a long way.
I could seriously eat this stuff straight from the blender, and to be honest… I sometimes do!
Ingredients (serves 2)
1 large frozen banana (wait until it’s over-ripe before freezing)
1 tablespoon cashew butter (can replace with any nut butter)
3 tablespoons maca powder (get it from myvitamins with code ELI25 for 25% off!)
1/4 teaspoon ground cinnamon
1/2 scoop vanilla vegan protein (I used MissFits Nutrition: get £5 off with my code CPB5 on their site!) – can replace with 1 teaspoon vanilla bean paste
3 tablespoons unsweetened almond milk
1 tablespoon date nectar (Beloved Dates)
2 tablespoons cacao nibs (Bioglan UK)
1/2 teaspoon sea salt
- Add all ingredients to the blender and blend until fully combined. You will need to scrape down the sides a couple of times to ensure it is fully blended.
- Once blended, stir in the date nectar and cacao nibs.
- Transfer to a bowl and add toppings – I love a sprinkle of homemade granola (try my Nutty Cinnamon Granola or Banana Nut Crunch Granola) or a few pieces of my 3-Ingredient Raw Chocolate.