My best friend growing up was originally from the US, so I was introduced to American candy early! When I moved cities away from her, I missed my supply of Reeces Pieces Peanut Butter Cups and Peanut Butter M&M's.
Nowadays, these chocolate candies are way too sweet for my taste buds, however, this version you CAN enjoy in moderation, without the trans fats and refined sugar.
This classic favourite is made from cacao butter, rich in omega fatty acids, antioxidants and minerals. Cacao is another amazing superfood with immune and mood-boosting properties.
So go ahead and enjoy!
Makes 12 small peanut butter cups
Time: make: 10mins, chill time: 10 + 20 mins
1. Line some mini muffin tins with mini muffin liners.
2. Over a double boiler (a glass bowl over a pot with an inch of water), melt cacao butter.
3. Remove from the stove top and add 2 Tbsp rice malt syrup and cacao powder. Mix well so there are no lumps.
4. Spoon chocolate into each muffin liner until it is just under half full.
5. Place in the freezer for 10 mins. While you wait, in a separate bowl, mix together remaining 1 Tbsp of rice malt syrup and 1/4 cup peanut butter.
6. Remove cups from freezer and scoop 1/2 tsp of peanut butter mixture into each cup.
7. Cover peanut butter with another tablespoon of chocolate (or until peanut butter is covered) and then sprinkle with a grind of sea salt (optional).
8. Return to the freezer for 20 mins, or until hard to the touch.
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I don't know about you, but lolly cake was always the slice I gravitated towards as a kid and teen, but when I became more health conscious and realised that malt biscuits, condensed milk and Eskimo lollies were less than nourishing, I tried to make better choices. But the other day I decided nobody should have to miss out and decided to healthify it.
Like the majority of my recipes, they are many easy substitutions such as a different nut butter, nut or dried fruit. It's adaptable to your own tastes and I've tried it with chopped dates, dried blueberries and walnuts and it was fabulous!
Featuring my favourite oats and banana, I had a hankering for something chewy and substantial with my morning cuppa the other day, so I whipped up these Cinnamon Oatmeal Raisin Cookies.
I adapted a lactation cookie recipe I made on repeat a few months ago when Hope was born. Pulled out the brewers’ yeast and flax meal and added some ground chia and almond butter for healthy fats.
I whipped up these protein-packed bites using NuZest Chocolate Clean Lean protein powder, but you can use any kind of protein powder you like.
As you can see, my chocolate coating skills leave a lot to be desired, and I've since had recommended to insert a toothpick and roll the bite in the chocolate to get an even coverage all around. Try that and let me know how you go.