(super healthy) Peanut Butter Cups

You don’t have to wait until cheat day for these sweet treats! They are vegan, raw, organic, gluten free, refined sugar free peanut butter cups! Completely from scratch, but so simple to make! Let me know what you think of them!

PEANUT BUTTER CREAM FILLING:

  • 3 tablespoons peanut BUTTER (raw and unsalted)
  • 2 tablespoons coconut BUTTER (I use Nutiva – can usually be found in the peanut butter aisle at any health food store)
  • 2 tablespoons coconut oil (I use Nutiva – should be room temperature, not liquid)
  • 2 tablespoons raw honey (the creamy spun kind)
  • 2 tablespoons maple syrup
  • 3 soft pitted dates
  • 1/4 teaspoon vanilla powder (ground vanilla bean – also found at any health food store)

Blitz all ingredients in a food processor until completely incorporated. You may need to scrape down the sides of your food processor a few times. Store in refrigerator for at least 30 minutes – the longer they are refrigerated, the easier to handle.

CHOCOLATE:

  • 1/2 cup vegan/refined sugar free chocolate cacao chips (I use allergen fee Pascha – the higher the percentage of cacao, the better)
  • If you are using 70 to 100% cacao, you can sweeten with 1 or 2 tablespoons raw honey until desired sweetness. Semi sweet cacao chips will not need to be sweetened.

Melt the chocolate chips in the microwave in 30 second intervals until melted, or in a stovetop double broiler. Once melted, add in the honey and stir until incorporated.

(If you are following a fully raw diet – you can also mix 1/2 cup of melted coconut oil with 2 tablespoons of cacao powder and 2 tablespoons of honey and stir)

Fill a candy/silicone mold with half of the chocolate mixture (only fill each HALFWAY).

Take the peanut butter cream mixture out of the refrigerator, roll dime sized amounts into balls, then flatten the balls with the palm of your hands. Drop into each half-filled mold. Continue filling each mold with the rest of the melted chocolate until level with the top of the mold. Refrigerate for approx 2 hours or until solidified.

tip: if you added honey to your chocolate chips or use coconut oil and cocao powder, the chocolate will melt pretty quickly and best served right out of the fridge.

 

photo by http://www.kyleespeletaphotography.com/

Strawberry Cream Chocolates (just like See’s!)

These are completely homemade, refined sugar free, raw, vegan and paleo!

STRAWBERRY CREAM FILLING:

  • 2 tablespoons coconut butter (can be found in the peanut butter aisle at any health food store)
  • 2 tablespoons raw honey (the creamy spun kind)
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil (room temperature, not liquid)
  • 3 soft pitted dates
  • 3 strawberries
  • 1/4 teaspoon vanilla powder (ground vanilla bean – also found at any health food store)

Blitz all ingredients in a food processor until the strawberries are completely broken down. You may need to scrape down the sides of your food processor to makes sure all ingredients are incorporated. Store in refrigerator for at least 30 minutes – the longer they are refrigerated, the easier to handle.

CHOCOLATE:

  • 1/2 cup vegan/refined sugar free chocolate cacao chips (the higher the percentage of cacao, the better)
  • 2 tablespoons raw honey

Melt the chocolate chips in the microwave in 30 second intervals until melted, or in a stovetop double broiler. Once melted, add in the honey and stir until incorporated.

(If you are following a fully raw diet – you can also mix 1/2 cup of melted coconut oil with 2 tablespoons of cacao powder and 2 tablespoons of honey and stir)

Fill a candy/silicone mold with the chocolate mixture (only fill each HALFWAY).

Take the strawberry cream mixture out of the refrigerator, roll dime sized amounts into balls. Drop a ball into each half-filled mold. Continue filling each mold with chocolate until level with the top of the mold. Refrigerate for approx 2 hours or until solidified.

Drizzle with chocolate and refrigerate again until hardened – this step is optional.

Enjoy!

 

Vanilla Raspberry Cupcakes (mini version)

I used a silicone mini muffin pan for these. No cupcake papers needed, just spray the pan quickly with coconut oil spray and they’ll pop right out!

CUPCAKE:

  • 1/2 cup coconut flour
  • 1 2/3 cup blanched almond flour (blend in the food processor to make it extra fine!)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt (I always use pink Himilayan salt)
  • 1/4 cup honey
  • 1/4 cup syrup
  • 2 egg whites
  • 1/2 cup butter (I use vegan Earth Balance)
  • 1/4 cup raspberries (fully emulsified in food processor)
  • 3/4 cup vanilla almond milk (I use unsweetened vanilla by Califia)
  • 2.5 teaspoons vanilla extract

Mix the wet and dry ingredients in separate bowls. Make sure the almond flour is as fine as possible (sifting helps a ton!) and that the raspberries are fully emulsified. Combine and mix until incorporated.

Bake at 350 degrees for 35 to 40 minutes or until cupcakes are FULLY cooked. It’s very easy to under cook or over cook these. They should be slightly crispy on the outside. Even if a knife or toothpick comes out clean, they could still be under cooked. They should be a little crispy on the outside. Take a bite of one and put back in the oven if needed. 🙂

CHOCOLATE FROSTING:

  • 1 cup of vegan cacao chocolate chips
  • 1/2 cup of coconut milk (must be canned, full fat only)
  • 1 teaspoon of vanilla
  • Fresh raspberries to top the cupcakes with

Bring a saucepan with about 2 inches of water to a boil. Place a large flat glass bowl over the saucepan (the bowl should sit on TOP of the saucepan, not touching the boiling water). Add the chocolate chips and stir until they start to melt. Add in the milk and vanilla and continue mixing until it becomes a melty chocolatey bowl of awesome.

I put the bowl of chocolate into the fridge to slightly cool. Once it’s firmed up a bit, spread onto the cupcakes and top with a raspberry!

Keep the cupcakes in the fridge and don’t leave them outside (the chocolate melts easily!!).

Chocolate Chip Pumpkin Bundt Cake!

For these bundt cakes, I used a silicone bundt pan and sprayed it first with coconut oil spray. This recipe makes 4 medium sized cakes. It’s refined sugar free, dairy free, paleo and gluten free!! So delish!!

PUMPKIN CAKE:

– 1 cup canned pumpkin (look for bpa free cans!)

– 1/4 cup of pure maple syrup

– 1/4 cup of honey

– 2 eggs

– 1/2 cup coconut milk (must be canned, full fat only)

– 2 tablespoons cinnamon

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1/4 cup vegan cacao chocolate chips (optional)

Mix all ingredients by hand in a bowl only until incorporated. Don’t overmix – a little swirl of the pumpkin is magic! Add in the chocolate chips if preferred.

Bake in a preheated 375 degree oven for 35 minutes, or until a knife in the middle of the cake comes out clean.

CHOCOLATE DRIZZLE:

– 1 cup of vegan cacao chocolate chips

– 1/2 cup of coconut milk (must be canned, full fat only)

– 1 teaspoon of vanilla

Bring a saucepan with about 2 inches of water to a boil. Place a large flat glass bowl over the saucepan (the bowl should sit on TOP of the saucepan, not touching the boiling water). Add the chocolate chips and stir until they start to melt. Add in the milk and vanilla and continue mixing until it becomes a melty chocolatey bowl of awesome.

I put the bowl of chocolate into the fridge to slightly cool. Once it’s firmed up a bit, spoon the chocolate into a ziplock bag and then cut the tip of the bag off. Gently squeeze and drizzle over the cake!!

Keep the cake in the fridge (the chocolate melts easily!!).

 

 

 

Photo as always, by http://www.kyleespeletaphotography.com

Super moist brownies with chocolate ganache

Get ready for the best brownies you’ve had in a while, and pretty healthy for you too!

This brownie recipe is from Eat Drink Paleo, passed on from Canadian Karen. 🙂 The best part, they are made from sweet potatoes!

CHOCOLATE GANACHE:

  • 1/2 cup coconut oil
  • 1/2 cup cacao powder
  • 1 tsp vanilla extract
  • 3 tablespoons honey

Fully melt the coconut oil. It has a very low melting point, so it just takes 10 seconds in the microwave. Add the cacao, vanilla and honey and mix well. Put into the fridge to set while the brownies are baking.

BROWNIES:
  • 1 medium sweet potato – 2-3 cups grated
  • 2 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey (I cut down to 1/2 cup)
  • 2 teaspoons vanilla extract
  • ½ cup raw cacao powder, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2½ tablespoon coconut flour (I cut down to 1 tablespoon for extra moistness)
  • pinch of salt (I used Himalayan pink salt)
  • 1/4 cup pecans (optional)

Mix all ingredients in a bowl. Pour mix into a parchment paper lined brownie pan. Bake in a 365 degree preheated oven for 25 to 30 minutes. I fully cool the brownies, or if you’re in a rush, put the brownies in the refrigerator to cool before adding the chocolate ganache. The chocolate is very easily melted, so it helps if the brownies are not warm if you want them to hold. Enjoy!

 

 

Photo as always, by http://www.kyleespeletaphotography.com

fudgey crunchy chocolatey tarts (raw, vegan, refined sugar free!)

The perfect mix of fudgey, chocolatey, crunchy, guilt free goodness. This recipe came from @thebarefoothousewife and are big huge crowd pleasers! I changed a few things in the recipe:

CRUST RECIPE:

* 1 cup of medjool dates (approx 6-8)

* 1/2 cup raw almonds


* 1/2 cup activated buckwheat (I subbed with 1/4 cup almond flour + 1/4 cup ground flax)

* 3 tablespoons raw cacao powder

 

FILLING RECIPE:

* 1 cup of washed and drained cashews that have been soaked overnight
* 1 very ripe banana
* 3 medjool dates
* 3 tablespoons room temp or liquid coconut oil
* 2 tablespoons peanut butter (I used crunch all natural almond butter)
* 2 tablespoons raw cacao powder
* pinch of salt (I used Himilayan pink salt)

Pulse the crust ingredients for a few minutes until everything starts sticking together. Coat a few tart tins with a tiny bit of coconut oil. Press the crust into the tins (about a half inch crust for each) and place into the freezer while making the filling.

Pulse the filling ingredients on high until smooth and creamy. Pour into the tart tins and place back in the freezer until firm.

I didn’t have tart tins, so I used mini ramekins which work if you let them sit in the refrigerator for a bit before serving because mine got stuck in the ramekins straight out of the freezer.

Original recipe can be found here: http://www.thebarefoothousewife.com.au/choc-nana-peanut-raw-vegan-tarts