Case and point . . .

salted dark chocolate peanut butter (copycat Reese’s) eggs!

Lightly salted, vanilla spiked peanut butter truffles coated in a decadent, rich, cool, crisp layer of espresso-infused dark chocolate

And would you just look at how adorable they are!

So cute, right?!

And that filling . . .

hello dreamy!

Tell me you don’t want the Easter bunny to bring you a monster size bucket, I mean a sweet lil Easter basket, full of those delicious little cuties?!

Made with simple ingredients that I bet you have on hand already and can be ready to devour in less than 15 minutes!!

Honestly, I don’t know what more I need to tell you.

If you, like me, have a major soft spot for dark chocolate & nut butter (who doesn’t?!) then Easter/celebrating or not, you need these in your life like, yesterday!

Also, “eggs” + nut butter (& a cheeky hit of espresso) = totally acceptable for breakfast consumption.

You with me?! course you are, you’re cool like that!

Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Vegan – Keto & Paleo Friendly (just sub almond butter, works like a charm)

Stop what you’re doing, this needs to happen, now!

If you’re a visual learner, click here for some step-by-step video + pics/ to “cook” along with me.

Enjoy xo

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Question of the day –

What’s your favorite Easter treat?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your peanut butter eggs  (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included! first appeared on Better with Cake.

Here me when I say, these inside-out, sugar-free, dark chocolate peanut butter cup fudge bites are going to turn your world upside down, or maybe I should say, inside out?! . . . coz they’re inside out peanut butter cups not upside down . . . *sigh* I told you I got nothing . . .

Super simple, INSANELY delicious, and yes, you need, that’s right I said NEED on (or 10).

A few tips on how to make (and store) your deliciously indulgent, sugar-free, dark chocolate peanut butter cups :

Tip # 1 –  Choose a super smooth (but additive-free) nut butter. The kind I used was just peanuts and salt . . . the smoother the better because you want that outer layer to be silky smooth. If you use a crunchier / less smooth nut butter I’m sure your sugar-free dark chocolate peanut butter cups will still be just as delicious but nowhere near as aesthetically pleasing . . . I know, I know, we should never judge a book (or peanut butter cup) by its cover because it’s what’s on the inside that counts and I wholeheartedly agree with that statement (and FYI – I, personally, generally prefer a super crunchy peanut butter) but in this case, smooth is best.

Tip # 2 – Make sure your chocolate filling has cooled to (at least) room temp before you try to fill your peanut butter cups or the heat from the chocolate will cause your peanut butter cups to melt. If this happens, not a big deal, just continue to fill and chill . . . they will still be edible and just as delicious but again, not as aesthetically pleasing.

Tips for storing your sugar-free dark chocolate inside out peanut butter cups:

They must be kept chilled! Because they’re inside out and the peanut butter “cup” doesn’t set as firmly as a traditional chocolate cup would they have a more fudge-like texture and if you leave them sitting out, especially in this warmer weather, they will melt. Still delicious just very messy is all.

Ok, I think that’s it from me . . .

1 bowl + 5 ingredients & 15 mins!

Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Paleo – Keto – 100% Vegan Friendly but most importantly they really are edible awesomeness personified  (I mean it’s dark chocolate & peanut butter, how could it not be?!) and you need them in your life because, yummmmmmmm

From my dark chocolate peanut butter loving heart to yours,

FYI – if you’re a visual learner like me,  click here for step-by-step pics & to cook along with me (this has the whole process from start to finish + extra tips so if you want alllll the details then this link is the way to go. I hope it helps

enjoy xo

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Question of the day –

Trick or treat? Which would you choose?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your inside out sugar free dark chocolate peanut butter cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Inside Out Dark Chocolate Peanut Butter Cup Fudge Bites first appeared on Better with Cake.

Because 1, YUM!

And, 2 – Is it even the Fourth of July if we don’t have some festive treats?!

I know American Independence day is not something we celebrate here in Australia but, an excuse to make (& let’s be real, EAT) some fun and festive treats, I am here for it!

You with me?! Of course, you are, you’re cool like that!

Let me tell you, these dark chocolate peanut butter s’mores are 100% worth celebrating anytime you make them! Pleeeeaaaasssssse let it be today!

Subtly sweet, deliciously buttery, crisp and crunchy peanut butter cookies slathered with a layer of espresso-infused dark chocolate then topped with ooey, gooey, roasty, toasty marshmallows!

And yes, if you’re not into espresso you can absolutely leave it out, they will still be all kinds of incredible without that hint of espresso, just not quite as magical in my opinion but, you do you baby xo

Now, a word or warning . . . as simple as they are to make (hello just 6 basic pantry staples!! 4 to make the cookies & 2 more to put your low carb, gluten free s’mores together) they are dangerously addictive! Or is it addicting?! I can never decide?! Either way, they are super yum but the real warning I wanted to give here is that they are also, kind of messy to eat but also, very VERY #worthit

Super simple, seriously delicious they come together in 1 bowl with 1 spoon and can be ready to devour in less than 20 mins!!!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo –  Keto – Vegan friendly.

1 bowl + 6 ingredients . . . .

The only thing that’s left to decide is 1 marshmallow or 2?!

Make mine a double pls, HBU ?

Enjoy xo

*NOTE – if you want to go all in and make your own gluten-free marshmallows here are two amazing looking recipes by two of my all time fave ladies –

Steph Gaudreau has a dreamy-looking recipe for chocolate marshmallows (her recipe is actually choc mint but you could skip the mint) which she adapted from The urban poser – OG recipe here! Double choc peanut butter s’mores sound like a VERY good time to me!

And the amazing Danielle Walker @ against all grain has an incredible classic style {gluten free} marshmallow recipe here if you want to keep things more traditional.

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Question of the day –

Would you rather . . . classic- style rustic camping or are you more a glamping (aka nice cozy hotel) person?!
the reason I ask is when I think s’mores I think summertime camping (even though camping is not something I’ve ever really done, its what they do in the movies so . . . that’s where my mind goes . . . you too?

And please for the love of all that is good in this world when you do make your 6 ingredient {low carb – gluten free} dark chocolate peanut butter s’mores (or any of the recipes you find on this blog of mine) don’t forget to take a pic and share it either on the Facebook page, or you can just tag me on Instagram ( I’m @emsswanston ). Sharing is caring remember and it makes my heart so happy to see you re-creating and enjoying my recipes. Truly brings me so much joy!

Do it, do it You know you want to xo

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The post S’mores! first appeared on Better with Cake.

I cant even believe its been almost 3 months since I last published a blog post!

I am so sorry for skipping out on you, things have been cah-razy up in here!

Since we last spoke my sweet little family and I have very quickly packed up our teeny, tiny apartment in Melbourne (which we managed to do in less than 2 days!!) and moved back to Sydney (where we were originally from / have lived our entire lives), successfully survived a mandatory 14 day stay in hotel quarantine (#covidnegative !!!), found a new apartment, unpacked, got Eve re-enrolled in school, set her up with all her supplies, sent spunky husband back to work, settled in, and now at last, I feel like I can breathe again!

What a ride!

Now, I have been posting bits and pieces over on Instagram and my plan now that we are safe and settled is to get this blog all up to date with all the delicious things I’ve been creating and sharing then start to create and post more regularly on here again!

Although my arm is still bothering me, I am thankfully getting treatment with my amazing physio and finally feel like it’s starting to heal and make some progress on the road to recovery. Although I am under strict instructions not to over do it so although I plan to post more regularly and get things here all up to date I do have to pace myself.

Workouts may be on hold for a few more weeks but as soon as I’m cleared to start training again, you better believe fit Fridays will be back and just as fun, if not more so, than ever!

Before I get you all caught up and ready to dive in to the deliciousness that is soon to be your new fave snack – hello peanut butter cookie dough protein bites = best snack ever, if you have any specific requests, especially as we are heading in to the holidays please feel free to leave me a comment, sent me an email or if you have Instagram shoot me a DM. I would love, love, LOVE to hear from you!

OK, that’s enough waffling from me (MMmMMM waffles), on to the recipe deets . . .

Allow me to introduce you to your new fave snack . . .

Mocha fudge peanut butter cookie dough protein bites!

It’s everything I love in life all served up in one delicious little mouthful!

Chocolate = happiness

Coffee = soothes my soul.

Peanut butter and cookie dough bars = the glue that holds my body together!

Put them all together and you get pure magic and that my friends is EXACTLY what we have here!

It’s cookie dough meets, mocha fudge meets, peanut butter cup and I am 100% here for it!

Subtly sweet, deliciously buttery soft and chewy (protein packed) peanut butter cookie dough encased in a cool, crisp layer of espresso infused dark chocolate.

Gluten free – Dairy free – Grain Free – Refined sugar free – Vegan – Paleo and Keto friendly.

1 bowl + 3 ingredients and 10 mins!!

Stop what you’re doing, this needs to happen, now!

Peanut Butter Cookie Dough Protein Bites

Makes 5 bites of blissful deliciousness.

Ingredients –

For the cookie dough filling –

1 x PranaOn peanut butter cookie dough protein bar (I order online PranaOn
– use EMMA10 to get 10% off) – DIY cookie dough recipe below .

For the choc cups – .

1/2 blk dark choc (1/4 C once melted)

1 sachet of Before you speak coffee’s adrenal reset decaf mocha – discount code = EMS10
can sub 1 tsp of decaf (or reg) instant espresso .

1 tsp coconut oil – optional .

Method –

1 – Cut your protein bar into 4 or 5 pieces depending on how big you want to make your cups

2 – Roll into balls and set aside

3 – Melt choc by your preferred method

4 – Add espresso and coconut oil (if using)

5 – Spoon 2 teaspoons  of your melted chocolate into mini cupcake cases

6 – Freeze for 5

7 – Once your choc is set, remove from the freezer and gently press your cookie dough ball in to the chocolate base .

8 – Top with remaining melted choc

9 – Sprinkle with pink salt if you want – you do!

10 – Pop back in to the freezer for 5 to set

11 – Devour!

Keep refrigerated – can be frozen

For the DIY – peanut butter cookie dough –

Ingredients –

1/4 cup of peanut butter (or nut/seed butter of choice)

* You could also sub powdered peanut (or almond) butter + enough water to make a desired nut butter consistency

1/2 teaspoon of vanilla – more or less to taste

1 Tablespoon of vanilla protein powder  – can sub coconut flour for non protein version

A sprinkling of choc chips – as many or few as your heart desires

A pinch of flaky sea salt

1 scoop of collagen – optional for gut healing goodness

Method –

1 – Place it all in a bowl and stir until well combined.

Enjoy xo

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Question of the day –

What’s snacks are you loving lately?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make these peanut butter cookie dough bites (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to ox

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The post Peanut Butter Cookie Dough Protein Bites first appeared on Better with Cake.

I made these over the weekend to fuel my frantic packing frenzy – for those of you who may not know, spunky husband was just offered an amazing career opportunity down in Melbourne, the only down side is ;

1 – leaving our friends and family here in Sydney, of course but . . .

2 – They want him down there to start next week!

Chocolate and nut butter (and lots, and lots, and lots, and lots and lots, and lots, and lots of coffee) will definitely be required

Packing seriously stresses me out, even if it’s just going on vacation but to pack and move to a different state . . . that’s a whole new level of stress.

And did you know that stressed spelled backwards is desserts ?!

So naturally, instead of packing, I made brownies   . . .

And you guys, these flourless, peanut butter choc fudge brownies are everything a good brownie should be taken next level because, peanut butter!!!

I think you and I can both agree that like chocolate (and coffee) , nut butter just makes everything better!

Case and point . . .

Subtly sweet, seriously chocolaty, crispy on the edges, SUPER fudgy in the middle finished with a swoon worthy swirl of peanut butter and a pinch of flaky sea salt.

How have I never thought to make these before?!

You know how much I adore chocolate and nut butter , only as I live and breathe! Chocolate = edible happiness and nut butter is the glue that holds my body together , put them together and you get pure magic.

And that my friend is exactly what we have here!

Rich and buttery, fudgy, not cakey, my life is now complete!

Wait, eating this while drinking coffee = life complete!

Made with no refined flours or sugar using just a handful of ingredients that I bet you have on hand and can be  ready to devour in less than 20 minutes!

1 bowl + 1 spoon & 6 ingredients . . . stop what you’re doing, this needs to happen, NOW!

Sorry, I don’t mean to yell or be bossy but you guys, these brownies . . . you need them in your life like, yesterday! I mean , just look at them . . .

And – FYI – this recipe make 4 large, 6 medium or 9 bite size brownies so it’s perfect for those moments when you really want a brownie (or 2),  but you don’t feel like baking, or can’t be trusted with (please tell me I’m not the only one!? ) , an entire batch of 12-24.

If you’re cooking for a potluck , a larger family , a special occasion or holiday gathering or simply have more self-control than I do, feel free to double-triple-quadruple the recipe just make sure you remember to adjust the bake time accordingly.

And yes I have included a frosting recipe for those of you who prefer your brownies frosted but me . . . I’ll take mine, straight up just as they are with scoop (or 2) of salted caramel or vanilla bean ice cream!

All natural, quick and easy, subtly sweet, deliciously buttery, decadent, rich, flourless peanut butter choc fudge brownies . . .

Gluten Free – Dairy free – Refined sugar free –  Low carb – Paleo –  Keto &  Vegan friendly !

1 bowl, + 6 ingredients . . .

Who wants to come help me pack, I have brownies . . .

{Small Batch} Flourless Peanut Butter Choc Fudge Brownies

Gluten Free – Dairy Free – Refined Sugar Free – Low Carb – Keto – Paleo & Vegan Friendly

Makes 4 large, 6 medium or 9 bite size brownies

Ingredients –

1 egg – or flax egg

1/2 cup peanut butter – or nut/seed butter of choice + 1-2 Tablespoons extra for swirling on top

2 Tablespoons of maple syrup

1 teaspoon of vanilla

1/4 cup monk fruit sweetener (or coconut sugar)

3 Tablespoons of cacao

1 teaspoon of coconut flour

1/2-1 teaspoon of instant espresso – optional to help enhance the richness of the chocolate

1/4 teaspoon of baking soda

A pinch of cinnamon

Dark chocolate – chips or chopped – measure with your heart

A pinch of salt

Optional add ins –

Collagen – gut health

Reishi & ATP Science Cort RX – boosts immunity, calms the nervous system & my busy brain!

For those that want frosting –

1/4 cup coconut (or regular ) cream

1/2 block (1/4 cup) dark chocolate

1 teaspoon of vanilla

1/2 teaspoon of instant espresso – optional

1 pinch of salt

Method –

1 – Pre-heat oven to 175’C/350’F

2 – Line a small baking dish  (or mini loaf pan) with baking / parchment paper and set aside.

3 – In a medium size bowl, lightly whisk your egg, vanilla, maple syrup and peanut butter until smooth and well combined.

4 – Add all remaining ingredients , except chocolate,  and stir to combine.

5 – Fold through chocolate.

NOTE – this batter is VERY thick – if you have trouble spreading it out in to your pan, coat the back of a spoon (or spatula) with a little coconut oil, repeating as needed, trust me, it works. It also helps the top get an extra crispy crust which is absolute divine!

6 – Once you have your batter spread in to you baking pan, dollop extra peanut butter randomly over the top then use a knife (or tooth pick) to swirl a your peanut butter through your brownie batter.

7 – Bake for 10-15 minutes (I like mine at 12 minutes), until just set, the top should spring back when lightly pressed and a tooth pick should have just a few crumbs attached when inserted into the middle. DO NOT OVER BAKE! Sorry for yelling, but it’s important!

While your brownies are baking prepare your frosting –

1 – Melt chocolate by your preferred method – I like to do mine on the stove, double broiler style but a microwave will work just fine too.

2 – Add vanilla, salt & stir to combine.

3 – Add the coconut cream to your espresso infused chocolate and stir until well combined.

4 – Allow to cool for a few minutes until it becomes spreadable – you can speed this up by popping it in the fridge or freezer for 5-10 minutes.

5 – Spread on to your brownies.

6 – Slice.

7 – Devour!

Enjoy xo

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Question of the day –

What’s your fave – middle, corner or edge? Middle Edge for me please!

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your cupcakes (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post {Small Batch} Flourless Peanut Butter Choc Fudge Brownies first appeared on Better with Cake.

Holiday treat number four . . .

Are you ready for this?

I know I sure am!

You guys, I am so excited to share today’s recipe with you . . . Like so ridiculously excited it’s not even funny.

Why am I so excited about today’s recipe?!

It could be because holiday treat number 4 includes an ingredient that I hold dear to my heart . . .

Peanut butter baby!

Holiday treat number 4, you got it – peanut butter cups.

Usually I make my Reese’s copycat Peanut Butter Cup recipe but, this year I wanted to mix things up a little . . .

This year, sweet invisible internet friend of mine, we are making not just any ol’ peanut butter cups . . . this year we are making ourselves some all natural, secretly healthy, maple-vanilla dark chocolate peanut butter cups!

Ane I don’t mind saying that these babies are nothing short of divine!

Words can not express how in love I am with these, tasty little dark chocolate, maple-vanilla infused, peanut butter stuffed bites of deliciousness.

So quick and easy to prepare but boy are they special!

Reese’s who?!

Seriously!

Would you just look at that smooth and creamy, dreamy peanut butter studded with delicious little flecks of vanilla 

Want. Need. Must have!!!!!!

Not only do our maple vanilla peanut butter cups taste way better than those good ol’ Reese’s (sorry but it’s true) they also happen to be way better for you.

Not that anyone would ever know – I won’t tell if you won’t

Our maple-vanilla {dark chocolate} peanut butter cups are all natural made with no refined flours or sugars, just 4 simple, real food ingredients!

They are sweetened naturally with just a splash of vanilla and a drizzle of that divine, liquid gold – maple syrup.

These maple-vanilla peanut butter cups aren’t as sweet as their traditional cousins, they are subtly sweet with a hint of vanilla which allows the peanut butter to take centre stage. As well it should #peanutbutterforlife 

Our subtly sweet, maple-vanilla infused peanut butter mixture is stuffed into a dark and delicious (antioxidant rich) dark chocolate shell . . .

You guys . . .

I can’t even . . .

When you bite into these dark and delicious, dreamy little peanut butter cups you get a crisp, cool crack of decadent, rich dark chocolate followed by a light and creamy, seriously smooth, subtly sweet, maple-vanilla infused peanut butter explosion!

Mind-blowingly delicious!

If you are not a fan of peanut butter we can no longer be friends, kidding . . . kinda  you could use your fave nut butter – paleo friends these would be all kinds of awesome with almond butter #justsayin – doooooo it!

These babies have been tried and tested . . .

seriously savoured . . .

and given the little lady’s stamp of approval . . .

All natural, secretly healthy, 4 ingredient dark and delicious, maple-vanilla infused, dark chocolate, peanut butter stuffed bites of deliciousness.

You need these in your life, like yesterday!

Merry Christmas indeed

Make them. Eat them. Love, love, love them.

Maple Vanilla {Dark Chocolate} Peanut Butter Cups
Makes approx 16, dark and delicious, creamy, dreamy, maple, vanilla infused peanut butter cups

Ingredients –

1/2 cup of dark chocolate chips

1/4 cup of peanut butter (Paleo friends can sub almond butter or nut butter of choice – 4 Tbsp of PB2 mixed with just enough water to make a thick PB consistency will also work )

1 teaspoon of maple syrup

1 teaspoon of vanilla extract

A pinch of salt

Method –

1 – Melt chocolate using your preferred method (I like to do mine on a plate over a pot of gently simmering water)

2 – Use a small teaspoon to drizzle some melted chocolate into a chocolate mould (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly.

3 – Place in the freezer for 5 mins to set

While your chocolate is setting –

4 – In a small bowl combine peanut butter, vanilla, maple syrup and salt then stir until well combined.

5 – Once your chocolate cups are set, remove from the fridge/freezer then spoon a little of your creamy, dreamy, maple, vanilla peanut butter filling into your little chocolate cup. Use the back of your spoon to smooth and evenly spread your dreamy peanut butter filling into your chocolate cup.

6 – Spoon over a little more melted chocolate and gently spread to ensure all of the creamy dreamy filling is covered then pop those bad boys back in the freezer for 5 mins to set.

7 – Store in the fridge in an airtight container (if they even get that far?!) or in the freezer for up to 3 months (←yeah good luck with that ;))

Enjoy xoxo
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The post Maple-Vanilla {Dark Chocolate} Peanut Butter Cups first appeared on Better with Cake.

The happiest of snacks were enjoyed

Donuts were (not so subtly) requested

 Chickpeas were roasted

“Big school” orientations were attended

Addictions were encouraged and these Salted caramel Dark Chocolate and coconut bliss bites were devoured

Budding artists were revealed and beautiful bluebirds were drawn and cherished

Fit Friday Fun was had and workouts were destroyed!

Facebook pages were finally established . . . better late than never right?!

Friday nights were rockin’

Sunsets were breathtaking

and coffee was served on ice 

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What was the highlight of your week?

Feel free to follow along with my instalife you know, if you’re into that kinda thing

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The post Sunday Snapshots 02-11-14 first appeared on Better with Cake.

waffles were enjoyed

Good times were had

Secretly healthily, insanely delicious Banana Peanut Butter Choc Chip Muffins were made and devoured

“Seriously delish” Cookbooks were read

Exploding salads were all kinds of delicious

The “Greatist” of no-bake, no-fuss energy bite recipe round ups were created
(and happy dances were done at the honour of being included!)

Whipped Espresso Choc Chip Chia Puddings were decadently simply and delightfully delicious

Sickness took over

The most excellent chocolate was required

Echinacea Mint and Lime Iced Tea was lifesaving

and of course there was coffee . . . because, always 

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Question of the day –

What was the highlight of your week?

Feel free to follow along with my instalife you know, if you’re into that kinda thing

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The post Sunday Snapshots 26-10-14 first appeared on Better with Cake.

Oh you guys what a weekend?!

I can not even tell you . . . here’s to a fresh start, a clean slate, a new week!

I’m thinking we should kick things off with a tasty little treat what do you think?

Today, sweet invisible internet friend of mine, I have something a little extra special for you. One of my all time fave flavour combinations comin’ at ya’ are you ready for this . . .

Today we are making ourselves some secretly healthy, all natural, low carb, grain free – Banana Peanut Butter Choc Chip Mini Muffins.

However, today’s recipe post is going to be a bit of a dump and run kind of thing for a few reasons . . .

1 – After the weekend I had my brain is not functioning well . . . Friday night saw my sweet little lady hit with this horrible virus that had her up half the night. Seriously how one pretty little lady can throw up so much is something I will never understand! So not cool people, not cool at all!

2 – Um hello banana peanut butter choc chip muffins aka – best flavour combination in the world!

These babies totally sell themselves.

I mean come on now!

Subtly sweet, melt in your mouth muffins that have just a hint of banana, a dreamy hum of peanut butter and are chock full of choc chips!

You need these in your life like yesterday!

I should also mention that these delicious little muffins also happen to be all natural, with no refined flours or sugars added as well as low carb and grain free!!!

For my paleo friends simply swap out the peanut butter for some almond butter and you are good to go!

These dreamy little bites of heaven are sweetened naturally with a couple of manky overripe bananas, 2 deliciously juicy, magical medjool dates, a splash of vanilla and a pinch of heart warming cinnamon.

Oh and You also get a lettle sweetness from our coconut flour!

Have I mentioned how in love I am with coconut flour?! Well I am, head over heels in love!!!!!!

I just love everything about it! The smell, the taste, the texture! I can not get enough!

Coconut flour is incredibly light, subtly sweet and somehow, manages to produce some of the most tender, light, melt in your mouth, insanely delicious muffins I have come across! It also happens to be low carb and grain free and paleo friendly so everybody wins!!!!!

Speaking of winning . . . back to our all natural, insanely delicious, light as air, melt in your mouth banana, peanut butter choc chip mini muffins –

They are the perfect salty, sweet, choc chip studded flavour combination.

One bite of these delicious little muffins and you will see. They are edible perfection!

These muffins are not overly sweet, they have an incredible, subtle sweetness with just a hint of banana and a divine little hum of peanut butter that just hovers so nicely in the background. The slightly salty, savoury element of the peanut butter balances out the sweetness of the banana so perfectly and then when you throw in some decadent, rich, dark and delicious dark chocolate chips – oh my deliciousness . . . you guys are in for a real treat!

Now I’m not saying that you have to do this (← except I totally, sorta, kinda am) but . . .

. . . if adding extra peanut butter and chocolate chips is wrong then I don’t think I wanna be right

Come to mama!

Not gonna lie, having these muffins on hand this weekend totally saved my life and/or sanity!

Not even kidding!

All natural, subtly sweet, melt in your mouth muffins with a sweet hint of banana, a divine hum of peanut butter and are chock full of choc chips – get in my belly!

Seriously so good I can’t even tell you!

Now, who wants to come help me with tackle this mountain of laundry?! I’ll pay you in baked goods?!

Come on, you know you wanna . . .

Make them, eat them, love, love, love them!!

Banana Peanut Butter Choc Chip Mini Muffins {Low Carb, Grain Free + Paleo Option}
Makes approx 18 – subtly sweet banana mini muffins that are chock full of choc chips with a diving hint of peanut butter 

Ingredients – 

2 manky over ripe bananas

3 eggs

2 medjool dates, seed removed*

2 teaspoons vanilla extract

2 Tablespoons of peanut butter  – – Powdered peanut butter works too (paleo/nut free friends sub nut/seed butter of choice)

1 Tablespoon of coconut butter or oil, melted and cooled

1 Tablespoon of warm water

1/4 teaspoon ground cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt flakes

4 Tablespoons coconut flour

4-6 squares of dark chocolate , roughly chopped

Optional add in’s;

1 teaspoon of maca – optional for hormone balance

1-2 scoops of Vital proteins unflavored collagen peptides optional for an extra boost of protein and gut healing goodness

Method –

1 – Pre-heat your oven to 150’C (300’F) and either line a mini muffin tray with paper cases or grease and flour old skool style then set aside.

2 – Place all ingredients except chocolate chips into your food processor or blender and process until well combined.

3 – Add your chocolate chips and stir until just combined.

4 – Spoon batter into your prepared muffin tray (I use approx 1 heaping teaspoon per mini muffin) then gentle tap the tray on the counter top to flatten the tops and to help settle the batter evenly into those pretty little cupcake casings  this will also remove any sneaky little air pockets that may have formed.

5 – Bake for 8-10 mins until slightly golden, tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the centre.

6 – Allow to cool in the tray for 5-10 mins then transfer to a wire rack to cool completely.

Enjoy xoxo

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Question of the day –

What’s your favourite salty/sweet flavour combination?

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The post Banana Peanut Butter Choc Chip Mini Muffins {Gluten Free – Refined Sugar Free – Dairy Free – Low Carb – Grain Free + Paleo Option} first appeared on Better with Cake.