Christmas Chocolate Green Nut Butter CupsChristmas Chocolate Green Nut Butter CupsIs 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!

Christmas Chocolate Green Nut Butter CupsChristmas Chocolate Green Nut Butter Cups


Cinnamon Matcha LatteEver wondered what those vibrant green lattes appearing all over your Instagram feed are? Let me introduce you to matcha. Although it has been used for centuries in Japan as a sacred ceremonial drink, this supercharged green tea powder only exploded onto the Western health scene in the last couple of years. If you’re looking to switch up your morning coffee for a more nutritious alternative, be sure to try my Golden Turmeric Tonic, Brain-Boosting Hot Chocolate with Magic Mushrooms and this Cinnamon Matcha Latte recipe below!

So what makes matcha so much more powerful than other types of green tea? It is grown in the shade for 20 weeks before being harvested, which gives a boost to it’s chlorophyll levels, as well as the compounds called catechins found in matcha and other green tea. It’s then ground into a fine green powder, so you consume the whole leaf as opposed to the water of a teabag, packing an extra punch.

Give the recipe below a try and you will start to experience the beneficial effects of this green tea, such as:

Cinnamon Matcha Latte

How to make a Cinnamon Matcha latte

I’m excited to share the recipe for my go-to matcha latte with you! The cinnamon helps keep blood sugar levels stable while also balancing out the taste of strong green tea. This makes a nourishing and antioxidant-rich replacement to coffee, leaving you calm with a gentle buzz. I’ve used matcha, cinnamon and coconut oil from Indigo Herbs.

Serves 2


  • 1 cup unsweetened almond milk
  • 1 cup other plant-based milk (I love oat milk/cashew milk for creamy texture)
  • 2 teaspoons matcha powder
  • 1 teaspoon coconut oil
  • 1 heaped teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon date nectar or honey


  1. Add all ingredients to a saucepan on a low-medium heat and simmer for about 5 minutes, stirring occasionally.
  2. Use an electric whisk to create froth, or transfer to a blender and blend for about 20 seconds.
  3. Pour into mugs and serve hot.

I hope you are inspired to give matcha a try! If you make this recipe, don’t forget to tag me on Instagram @cerealandpeanutbutter and so I can see your creations!

Cinnamon Matcha Latte

Cinnamon Matcha Latte


Chocolate-dipped sweet potato chipsChocolate-dipped sweet potato chips

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…

Chocolate-dipped sweet potato chips


  • 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)


  1. Preheat oven to 170 C.
  2. 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.
  3. Place in the oven for 45 minutes, flipping halfway through to cook evenly.
  4. 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.
  5. 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.

Chocolate-dipped sweet potato chipsChocolate-dipped sweet potato chips 


One of my absolute favourite ways to start the day is with a delicious green smoothie, or even better, a smoothie bowl – just pour it into a bowl, top with fresh fruit and granola and grab a spoon! It such a speedy way to knock off a couple of your 5-a-day before you’ve even left the house, and you can make it taste amazing at the same time.

Today I’m sharing 3 of my favourite green smoothie recipes with you. Feel free to play around and adapt them to your likes: swap another leafy green instead of spinach (kale?), replace peanut butter with almond butter, experiment with different fruity bases (mango/banana/avocado etc) and try another liquid – I love using my 2-Minute Pecan Milk but almond milk, cashew milk and coconut water all work well too!

For more smoothie recipes, check out my Chocolate Peanut Butter Cup ShakeZesty Passion Fruit Smoothie Jar and my Post-Workout Chocolate Milkshake!

1. Matcha, Mango & Spinach Smoothie

I love the gentle buzz matcha gives me – almost like a coffee but without the crash later. The mango gives a tropical sweet base, while the spinach adds a vibrant green colour! I added a dash of Supergreens powder to cram a bunch of extra vitamins and minerals into the blender. 


  • 1/2 cup chopped mango
  • 1/3 cup raw spinach
  • 1 tablespoon matcha powder
  • 1 teaspoon Supergreens powder
  • 1 teaspoon vanilla extract
  • 1/2 cup Homemade Pecan Milk (can replace with almond milk)


  1. Place all ingredients in a blender and blend until creamy, adding more almond milk for a thinner consistency.
  2. Pour into a bowl, top with granola and fresh fruit, and serve immediately.

2. Morning Moringa Bowl

No that’s not a typo – the Moringa plant is a natural antioxidant that can improve energy levels, mental clarity and a healthy immune system! I like to add half a scoop of my favourite protein powder from MissFits Nutrition – you can get £5 off your order with my code CPB5. I love the balance of sweet-meets-salty in here, with vanilla undertones and a touch of citrus.


  • 1/2 banana, chopped and frozen for at least 1 hour
  • 1 ripe pear, cored and quartered
  • 1/4 avocado
  • 1 heaped tablespoon natural salted peanut butter
  • 2 teaspoons fresh lemon juice
  • 25g (1 scoop) vanilla protein powder (MissFits discount code: CPB5)
  • 1 teaspoon moringa powder
  • 1/2 cup rice milk (can replace with drinking coconut milk)


  1. Place all ingredients in a blender and blend until creamy, adding more almond milk for a thinner consistency.
  2. Pour into a bowl, top with puffed quinoa/cereal, blueberries and coconut chips, and serve immediately.

3. Gingerbread Christmas Smoothie

This bowl is flavoured with all the best wintery spices, from cinnamon to nutmeg to ginger. The Xmas theme continues with the colour scheme, complete with fresh mint leaves and a handful of redcurrants (which could be replaced with any frozen berries depending on season).

  • 1 green apple, peeled, cored and cut in half
  • 1/4 cup green grapes
  • 1/4 courgette, chopped (raw/cooked/frozen all work)
  • 2 Medjool dates, pitted and chopped
  • 1cm piece fresh ginger, peeled (or 1/2 teaspoon ground ginger)
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 25g (1 scoop) vanilla protein powder (MissFits discount code: CPB5)
  • 2/3 cup Homemade Pecan Milk (can replace with almond milk)
  • 4 fresh mint leaves, chopped


  1. Place all ingredients in a blender and blend until creamy, adding more almond milk for a thinner consistency.
  2. Pour into a bowl, top with granola, redcurrants and fresh mint, and serve immediately.

Green Smoothie Bowl

I hope you love these 3 recipes as much as I do! If you try any of them, don’t forget to tag me on Instagram @cerealandpeanutbutter – I love seeing you recreate my recipes!


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!

Serves 1


  • 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 


  1. Mix all dry ingredients in a bowl: protein powder, cacao powder, baking powder, coconut flour, coconut sugar and chocolate chunks.
  2. In a separate bowl, whisk egg, milk, cashew butter and vanilla, and stir it into the dry mixture until fully combined.
  3. 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.