Tag: chocolate

Chocolate Peanut Butter Bars

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Made these quick & easy peanut butter bars on my Instagram stories yesterday. After so many comments & so many of you already whipping up yourself a batch (yay!! & thankyou!) I had to add the recipe here on the blog!

Just a few simple ingredients & no bake – these bars are a winner FOR SURE! Hope you enjoy them as much as we do!

Chocolate Peanut Butter Bars

  • on your stove top, in a sauce pan melt:

1 cup peanut butter

1/3 cup maple syrup

2-3 tbs coconut oil

  • once melted & mixed add:

3/4 cup unsweetend shredded coconut

2 cups oats

1/4 cup ground flax seed

2 tbs chia seeds

2 tbs hemp hearts

  • mix & press into the bottom of a 9×13 pan
  • in same sauce pan melt 1 bar 85% chocolate or 3/4 of a bar + 1/4 cup semi sweet chocolate chips (for a sweeter version)
  • pour & spread onto of oats & peanut butter base. sprinkle with sea salt
  • refrigerate for 1-2 hrs – remove from fridge for 10 min before cutting.
  • store in fridge

Enjoy!!

From my home to yours,

Kristin

Chocolate Peanut Butter Nicecream

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The love for ice cream runs REAL deep! But unfortunately my tummy doesn’t always feel the love!! This is my go to when the ice cream craving strikes! Combining my love of ice cream & my love for the peanut butter/chocolate combo!! 

  • Slice 3 peeled bananas. Lay flat on parchment paper and place in freezer until frozen – approx 2 hrs. 
  • In a food processor add: 
    the 3 sliced frozen bananas & 1 tbs peanut butter 
  • Mix, stripping to scrape the sides every minute or so. It will be choppy & thick! You’ll be tempted to add liquid, but don’t!! As the bananas melt they will start to get creamy!! 
  • Once 95% smooth, add: 1-2 tbs cocoa powder 
  • Continue to mix until smooth & mixed. Chop 1/4 of a 85% chocolate bar into chunks. Add & pulse to  mix! 
  • Scrape into a loaf pan lined with parchment. Sprinkle some dark chocolate chunks on top & place in freezer for an hour. Serve & enjoy!!! 

* for a bit free version – Sun Butter is a great alternative

https://www.pinterest.ca/pin/843862048909668111/

Quinoa Chocolate Cake & Frosting

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Quinoa, that ancient grain we all know and love! I promise, you’ll love it even more in cake form!!

I have been baking this cake for years. If you have ever been to a birthday party for one of our kids, chances are you’ve tried it in cake or cupcake form! It is a family favourite & I am so excited to share it with you!

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Quinoa Chocolate Cake

Ingredients: 

  • 1/3 cup dairy free milk
  • 2 eggs or 3 flax eggs
  • 2 cups of cooked Quinoa
  • 1/4 cup coconut oil
  • 1/4 cup apple sauce
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbs apple cider vinegar
  • 1/2 tsp sea salt
  • 1/2 cup coconut sugar
  • 1 cup cocoa
  1. if using a flax egg, whisk 3 tbs of ground flax seeds with 7.5 tbs of water in a small bowl. set aside & allow to set for 5 min.
  2. add eggs or flax eggs, milk, sea salt, baking soda, powder & apple cider vinegar to a food processor – blend till it looks bubbly & frothy.
  3. add Quinoa, oil, apple sauce & coconut sugar. Continue blending & stopping to scrape down sides every minute. Continue for approximately 5 minutes or until it looks like a smooth batter.
  4. pour batter into a mixing bowl – scrape with a spatula to get all the batter!
  5. add & mix in cocoa. pour into prepared baking pan*
  6. bake at 350 F for 40 minutes

* makes 1 round cake pan, 1 dozen cup cakes or 8×8 pan.

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Chocolate Frosting

  1. in a saucepan on low heat melt: – 1.5 cups of dark chocolate or dairy free chocolate chips
  2. with: -3/4 cup  oat milk (works well with coconut & almond but I love the mild flavour & creaminess of oat)
  3. once melted & combined place in fridge to cool & harden for 2-4 hrs (I have rushed it in freezer for 30 min, storing every 10 min!)
  4. once cooled & hardened scrape in a bowl (I use my Kitchen Aid stand mixer) & mix & whip until it peaks
  5. if too thick add more milk 1 Tbs at a time

From my Home to Yours,

Kristin

Peanut Butter Cups

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my Grandma always made chocolate peanut butter treats at Christmas when I was growing up. the flavour combo is so nostalgic & this season – ok, all seasons – just need the chocolate, PB combo!

Chocolate Peanut Butter Cups

1/2 cup natural peanut butter

1-2 tbs coconut flour

3 tbs maple syrup

1/2 tsp vanilla – mix in a bowl – roll into small ball & flatten into a patty – melt a bar of dark chocolate (I like 85%) + 1 tbs coconut oil – pour a small amount of chocolate into the bottoms of a lined muffin tin – place peanut butter patty into center & cover with more chocolate – sprinkle with sea salt & freeze until hardened – store in fridge or freezer. .

 

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Turtle Cups

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I am such a sucker for all things sweet & salty! Chocolate & nuts of any kind is just my perfect treat! I love that “Turtle” combo & you see them everywhere at this time of year! So I have been so excited to make my own this Christmas season.

Step 1: 

Date Caramel

  1. Soak 1 cup of dates in warm water for 6-8 hours.
  2. Once soft, drain water & place the dates in a food processor.
  3. Add 1 tbs coconut oil + 3 tbs oat milk + 1 tsp vanilla + sea salt.
  4. Blend, stopping to scrape the sides, until smooth.
  5. Add 1 tbs of oat milk at a time if needed or until you reach desired consistency.

 

Step 2: 

Turtle Cups

  1. In a saucepan, melt 1 cup of chocolate. My favourite combo is 1/2 80% Camino dark bar + 1/2 Enjoy Life mini chips.
  2. Line a muffin pan (I chose mini pan!) & scoop approximately 1/2 tsp of chocolate into bottom of liners. You want the bottom to be covered in a thin layer.
  3. Drop a couple small pieces of pecans + a small scoop of date caramel into the middle of the chocolate.
  4. Cover or fill remainder of the cup with chocolate. Top with course sea salt if desired!
  5. Allow to harder in fridge or freezer.

Enjoy Friends! 

Kristin