Dark chocolate almond butter nests!

It’s dark chocolate bounty meets almond butter cup & I am in love!

They’re adorable not to mention so, SO delicious but, as cute (& delicious) as they are, these tasty little treats could not be easier to make!

So if you’re looking for a fun treat to make (& eat) for Easter this weekend or just for something a little bit special to enjoy today because, why not #treatyourself ?! Then look no further , friend. This, right here, these deliciously simple, 3 (ish) ingredient dark chocolate almond butter nests are exactly what you need!

FYI – nut butter + protein pwd & a hit of espresso automatically = totally acceptable for breakfast consumption , right?! Right!

1 bowl + 15 minutes . . .

secretly healthy, quick, easy, crispy and crunch, ooey, gooey dark chocolate almond butter filled coconut nests for the win!

Happy Easter indeed!

Enjoy ox

*I use Before you speak coffee high performance coffee because 1 – its DELICIOUS & 2 – its boosted with superfoods (think MCT & turmeric just to name a few) to help stop the post caffeine jitters & have you fueled , feeling & performing (or *just* living) like your finest self! EMS10 = 10% off if you want to give it a try

** I LOVE & used Macro Mike Clean Treats – Easter Egg plant based almond protein powder (have not tested any other brand in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein powder (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!  Use AMB-EM to get a cheeky discount if you want to try it & believe me, you do!

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Question of the day –

What is your favourite Easter treat? Store bought, homemade, sweet, savoury it’s all good.

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 al that is good in this world when you do make this smoothie (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 Dark chocolate almond butter nests! first appeared on Better with Cake.

Squeezing in one last Easter recipe because they turned out too good not to share!Are you ready . . .

3 ingredient salted caramel, choc fudge almond butter eggs!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

And yes, they really do deserve alllll of the exclamation points! And then some!!!!!!

Deliciously indulgent, silky smooth, choc fudge almond butter truffles encased in a layer of cool, crisp, salted caramel chocolate.

Taking my obsession with chocolate and nut butter to a whole new level! Last year we made a healthified copy cat version of the original , classic style reeses peanut butter egg so this year I thought I would try something a little bit different and you guys . . .

There are few moments in life where words are simply not required & this I firmly believe that this may be one of them . . .

I mean did you hear me . . .  secretly healthy, salted caramel, choc fudge almond butter eggs!!!!!!!!!!!!!!!!!!!!

Made with no refined flours or sugars using just 3 simple ingredients that I bet you have on hand already and come together in 1 bowl, with 1 spoon and can be ready to devour in just 15 minutes!

Gluten free – Dairy free – Grain free – Refined Sugar free – Low carb  – Keto – Paleo – Vegan friendly but, most importantly, they really edible awesomeness personified and, celebrating Easter or not you need them in your life because, yummmmmmm

From me and mine to you and yours have a happy and healthy Easter.

The post 3 ingredient Salted Caramel Choc Fudge Almond Butter Eggs first appeared on Better with Cake.

The smell, the taste, the texture, the spices  . . . it’s straight up magic!

If you’re looking for a last minute, quick and easy, fun and festive, INSANELY delicious make ahead breakfast, snack or brunch to fuel your festive fun this Easter (or just today because , yummmmm) then look no further friend,  these soft and tender, light and fluffy, perfectly spiced, secretly healthy, heart and belly warming carrot cake muffins are exactly what you need!

I know when people think of Easter they usually think of lots and lots (and lots and lots and lots) of chocolate, not necessarily carrot cake and , don’t get me wrong I LOVE chocolate and will be 100%, without question, be enjoying my fair share this weekend (although, that’s nothing new for me, chocolate is something I have pretty much daily anyway) for me, this carrot cake is the star!

Soft, tender, subtly sweet, perfectly spiced and just all kinds of wonderful.

Poor ol’ carrot cake is so underrated, often over looked by its chocolaty counterpart but not on my watch!

Ginger-spice and cinnamon has my heart and one bite and these delicious little carrot cake muffins will have yours too!

I don’t know what it is about that combination of spices, the smell alone soothes me down to the depths of my soul. Tell me I’m not the only one?!

I mean just look at them, all warm and cozy!

The recipe below doesn’t have any added extras, no bells, no whistles and personally I don’t think they need it because the flavours truly are incredible.

But, if you have them on hand and like your carrot cake to be a little extra then feel free to add in any as many add in’s as you like – pineapple, sultanas (raisins) , walnuts, pecans, whatever your pretty little heart desires.

But me, I’ll take mine, straight up, as is.

Good quality cake, with a generous hint of spice and a creamy, dreamy frosting is all I need.

I mean, would you just look at that delicious little cloud?!

So not necessary but so, SO worth the extra 2 minutes to mix and slather  . . .

Actually the muffins themselves are so incredibly flavourful they don’t even really need a frosting. But, that doesn’t mean you shouldn’t add it, because incredibly flavorful carrot cake  + creamy, dreamy frosting =  next level deliciousness.

But, however you choose to do it, you really can’t go wrong!

All natural, quick and easy, subtly sweet, secretly healthy, soft and tender, perfectly spiced, light, fluffy, one bowl carrot cake muffins with the creamiest, dreamiest cream cheese frosting!

Gluten free – Dairy free – Grain free – Refined sugar free – Low carb – Paleo – Keto & Vegan Friendly

From my heart to yours, let the festive fun begin!!!!!!

One Bowl Carrot Cake Muffins

Makes 6 subtly sweet, perfectly spiced, soft, tender magical moore-ish carrot cake muffins

Ingredients –

For the muffins –

1 egg – vegan friends sub 1 chia/flax egg or your fave egg replacement

1 teaspoon of vanilla extract

1 Tablespoon of almond butter

1 Tablespoon of coconut oil, melted

2 Tablespoons of maple syrup

2 Tablespoons of monk fruit sweetener (or coconut sugar)

1/2 cup unsweetened vanilla almond milk

1 cup almond meal

2 Tbsp coconut flour

1 teaspoon baking powder

1/2 teaspoon of baking soda

2 teaspoons of ground cinnamon

1/2 teaspoon of ground ginger

1/4 teaspoon each of nutmeg, cardamom and cloves

A pinch of salt

1/2 cup finely grated carrot – approximately 1 small

For the Frosting –

1/2 cup vanilla yoghurt (or cream cheese or a mix of the two) – I mix in 1 Tablespoon of before you speak coffee all natural vanilla creamer + 1 Tablespoon of vanilla protein powder to make it thicker, sweeter , extra creamy

Method –

For the muffins ;

1 – Preheat oven to 175’C (350’F)

2 – Line (or grease and flour) a 6 cup muffin tray with paper cases and set aside

3 – In a medium bowl place egg, vanilla, maple syrup, coconut oil and milk and whisk until well combined

4 – Add almond flour, coconut flour, sugar, baking powder, salt ,  spices and stir to combine.

5 – Spoon into prepare muffin tray and bake for 12-15 mins until tops spring back when gently pressed and a toothpick has just a few crumbs attached when inserted into the center

6 – Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely

To make the frosting –

1 – Place all ingredients into a small bowl and stir until smooth, creamy and well combined.Taste and adjust to desired level of sweetness – add some monk fruit sweetener, stevia or sweetener of choice to taste if necessary.

2 – Spread/slather or pipe on to sweet and spicy carrot cake muffins

3 – Devour!

Muffins will keep for 3-5 days stored in an airtight container. Or you can freeze  for up to 3 months.

Enjoy xo

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Question of the day –

What’s your fave kind of cake??

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 muffins (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 One Bowl Carrot Cake Muffins {Low Carb – Gluten Free – Paleo – Keto – Vegan Friendly} first appeared on Better with Cake.

Here is a list of 12 of my favorite healthy treat recipes that also happen to be vegan, gluten free and paleo friendly, and would make the perfect gift for friends and family (or even “just” your fine self) this Easter (or anytime really!).

1 – Dark Chocolate Almond Butter Filled Coconut Nests

2 – Dark Chocolate Coated, Double Stuffed Dates

3 – Healthy, Homemade Dark Chocolate Strawberry Coconut Butter Cups

4 – Pistachio Choc Fudge Bliss Bites

5 – Maple Vanilla Peanut Butter Cups

6 – Strawberry Dark Chocolate Cashew Cream Cups

7 – Healthy, No-Bake Lamington {Chocolate & Coconut) Bliss Bites

8 – Fun and Festive Easter Cupcakes

9 – Chocolate Hazelnut Bliss Bites

10 – Dark Chocolate Vanilla Cashew Cream Cups

11 – Deliciously Simple, Healthy, Homemade Dark Chocolate Coated Salted Caramels

12 – Healthy, Homemade, 3 Ingredient, Salted Dark Chocolate Hazelnut Almond Butter Cups

So much deliciousness which recipe will you make first?

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Please for the love of all that is good in this world when you do make your deliciously simple, secretly healthy, homemade Easter treats (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 12 Deliciously Simple, Secretly Healthy, Homemade Treats to Make For Easter {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

I did a terrible thing . . .

A deliciously wonderful, terrible thing

And by terrible I really just mean wonderful . . .

And you know what?!

I’m not sorry about it.

Not even a little bit.

I mean, if making deliciously simple, seriously indulgent, decadent and rich, salted dark chocolate cups stuffed with creamy, dreamy, healthy, homemade, chocolate hazelnut almond butter is wrong then, I don’t think I wanna be right?!

Whose with me?!

You guys . . . did you hear me?!

Healthy, Homemade, 3 Ingredient – Salted dark chocolate hazelnut almond butter cups!!!

3 ingredients – 10 minutes and all this could be yours!

And you guys,

These deliciously simple, healthy, homemade, 3 ingredient – salted dark chocolate hazelnut almond butter cups . . .

I have no words.

These babies are out of this world!

Cool crisp, decadent and rich dark chocolate cups encase a luscious and creamy, deliciously dreamy, chocolate hazelnut almond butter center that literally oozes with awesomeness when you bite on in.

Creamy

Dreamy

Simply divine!

I honestly don’t know what to tell you . . .

I can not handle the deliciousness.

I mean really . . .

would you just look at them?!

Like I said, oozing with awesomeness.

Just like you

Ah you guys I am so excited about this recipe and I can not wait for you to try them for yourself because I know they are going to rock your world!

They really are incredible!

They kind of remind me of those fancy Lindt – Lindor chocolate balls. You know the ones I mean?! Prefect little spheres of chocolate with that slightly soft, creamy, dreamy center?!

Well these are kind of like that.

But in cute little cups instead of spheres.

FYI – They also happen to be way better for you too – these babies are made with no refined flours or sugars with just 3 real food ingredients that I bet you have on hand already.

They also happen to be naturally gluten free and paleo friendly and could easily be made vegan depending on what kind of chocolate chips you use but, most importantly, they are taste like an absolute dream!

They are decadent, rich and deliciously indulgent without being overly sweet.

They really are a perfectly portioned, delicious little mouthful of pure perfection and you need them in your life, asap!

I’m thinking our delicious little chocolate hazelnut almond butter cups would make the perfect homemade gift to make for friends and family (or even just your fine self) this Easter (or any day for that matter because, chocolate!!)

Just quickly before you go, I used my healthy, homemade chocolate hazelnut almond butter to fill these babies and I strongly (STRONGLY) suggest you do the same but, that being said,  any kind will work here so feel free to sub in your favorite, just do yourself a favor and promise me you’ll make them!

And soon.

Serve them simply as they are with a sprinkling of flaky sea salt or if you’re feeling fancy top them with a couple of extra hazelnuts.

However you choose to do it, you really can’t go wrong because, again, chocolate!!!!!

All natural, quick and easy, deliciously simple, seriously indulgent, decadent and rich, cool crisp, salted dark chocolate cups, stuffed with creamy, dreamy, healthy, homemade, chocolate hazelnut almond butter.

3 ingredients

10 minutes.

Seriously, just do it already!

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

 

Healthy, Homemade, 3 Ingredient – Salted Dark Chocolate Hazelnut Almond Butter Cups {Vegan, Gluten Free & Paleo Friendly}

Makes 12-14 Deliciously simple, seriously indulgent, decadent and rich, salted dark chocolate cups stuffed with creamy, dreamy, chocolate hazelnut almond butter

Ingredients –

1/3 cup of healthy, homemade, chocolate hazelnut almond butter

*  You could always use a pre-made/store bought chocolate hazelnut butter in place of the homemade if you prefer – I suggest Mayver’s – Justin’s or Buff Bake if you want to add a cheeky hit of protein

1/2 cup of good quality dark chocolate chips

1 Tablespoon of flaky sea salt

Method –

1 – Melt chocolate by your preferred method. I like to do mine broiler style by placing my chocolate in a small bowl  over a pot of simmering water.

2 – Use a teaspoon to drizzle some melted chocolate into a chocolate mold (or can use mini paper or silicone cupcake/muffin cases if you prefer) and spread to coat evenly. Don’t use all your chocolate, remember you want to save about 1/4 of it to spread on top once our chocolate cups are filled.

3 – Place your chocolate cups in the fridge or freezer to set.

4 – Once set, remove  your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your chocolate hazelnut almond butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

5 – Once all your cups are filled with creamy, dreamy chocolate hazelnut almond butter, top with a little extra chocolate, smooth it all the way to the edges to the filling is completely covered then sprinkle with salt  and place them back into the fridge (or freezer) to set.

These delicious little cups will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!

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 chocolate hazelnut almond 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 Healthy, Homemade, 3 Ingredient – Salted Dark Chocolate Hazelnut Almond Butter Cups {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Say hello to mama’s little helper aka – Lemon and coconut bliss bites.

You guys . . . I was sure I had one more week until Easter . . .

Like really, seriously, bet my life on it, sure . . .

But, um . . . turns out I was wrong!

Did you know?!

It’s Easter this weekend?!

Well it is and, I have nothing ready . . . wanna come help me?!

Ill pay you in lemon and coconut bliss bites?!

These babies are so good, you guys are going to love them!

I mean, I know how much you love, love, love your bliss bites and these lemon and coconut bliss bites are in a world all their own!

Buttery cashews are combined with sweet, chewy, magical medjool dates then infused with a hit of light, fresh, zesty lemon and encased in a subtly sweet, crisp and crunchy coconut coating.

So, so good!

I don’t know about you but, when it comes to Easter apart from the obvious choice of your traditional chocolates and carrot cake I always think of lemon . . .

I don’t know if it’s because of the pretty pastel coloring or the fact that the light, zingy, lemony freshness acts like a much needed palate cleanser between all those rich, chocolatey treats but, every year come Easter time I find myself with lemon on the brain   . . .

Just go with it I say

Anyway, let’s get on with it shall we;

As always our beloved bliss bites are all natural made with just a handful of ingredients that I bet you have on hand already.

They are naturally vegan, gluten free and paleo friendly and come together in a matter of minutes!

So much to love I tell you, here’s how we make them –

Simply throw your ingredients into your food processor or blender and you’re as good as done!

Once your light, fresh, buttery, sweet, zesty, chewy bliss bite dough has come together, all that’s left to do is roll them into deliciously, pop-able bite size pieces and finish them off with a crisp and crunchy coco-nutty coating – boomshakalocka, done!

Quick, easy, insanely delicious = winning on so many levels!

Side note – I feel like I should mention that when I make my bliss bites I tend to make them way smaller than the ones you see in stores or cafes. I prefer to make them on the smaller side because I like being able to just pop one in my mouth on the down low so I don’t have to share I can go about my business. I would say you would probably need 3 of my bliss bites to make up the size of one of those store bought/cafe size bites. Feel free make them whatever size that tickles your fancy, just wanted to put that out there

These lemon and coconut bliss bites would make the perfect addition to your Easter snack/brunch/afternoon tea table or something fun and different to make and share with the ones you love.

I’m also thinking they would be a great little homemade gift idea that you could get the kids involved in and then leave out for the good ol’ Easter bunny!

Crisp and crunchy, subtly sweet, coconut flakes on the outside, blissfully soft, deliciously chewy, light, fresh, zesty lemony goodness on the inside;

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

Lemon and Coconut Bliss Bites {Vegan, Gluten Free & Paleo Friendly}
Makes approx 24 all natural, quick and easy crisp and crunchy, coconut coated, sweet and chewy, zesty, lemony blissful bites of deliciousness.

Ingredients –

1 cup cashews (I used raw, unsalted)

6 large medjool dates, pits removed

1 teaspoon of vanilla extract

1 Tablespoon of lemon juice

Zest of 1 lemon

a generous pinch of salt flakes

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

1/4 cup of finely shredded coconut for coating.

 

Method –

* Before you get started – If your dates are a little dry, I suggest you pop them into a small bowl or jug and pour over enough boiling water so they are completely submerged. Set aside for 5 minutes while you get your food processor out and gather up the rest of your ingredients and then when your ready simply pour out the water and proceed with the recipe as normal.

1 – Place cashews in your food processor/blender and pulse until it resembles a fine crumb, you want there to still be a few bigger chunks to give the bites some nice texture.

2 – Add dates, vanilla, lemon juice, zest and salt then process until the mixture starts to come together into a sticky “dough”.

3 –  Using your hands, roll approx 1 Tablespoon of dough into little bite size balls then set aside

4 – Place your coconut into a small plate or bowl (or even just a zip lock bag) then roll/toss your bliss bites through the coconut until they has a nice light, even coconut coating and set aside. Repeat until all bites are coated.

5 – Once your bites have their delicious little coconut coats on, transfer to your mouth an airtight container (or even just a ziplock bag) and store in the fridge

Enjoy xo

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Question of the day –

What’s your fave fun and festive Easter treat?

Feel free to share recipes or leave links to recipes in the comments below and please, for the love of all that is good in this world when you do make your brownies (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 Lemon and Coconut Bliss Bites {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

I don’t know if it’s because I have been super busy channeling my inner Easter bunny these past few days but all of a sudden I got this intense, un-shakeable craving for carrot cake!

So, I figure no point trying to fight it right?! And so . . . here we are . . .

Today, sweet invisible internet friend of mine, we are going to make ourselves some insanely delicious carrot cake mini muffins with a deliciously light, creamy, dreamy cinnamon spiked, vanilla cashew cream cheese frosting.

It’s a bit of a mouthful I know but what a delicious little mouthful it is!

I really think you guys are going to love, love, love these little muffins.

Not only are they insanely delicious but, they also happen to be secretly healthy and not just because you get an extra, cheeky serve of veg in with your treat.

These delicious little muffins are all natural made with no refined flours or sugars and they also happen to be low carb, grain free and paleo friendly!

They also happen to be super quick and easy to prepare coming together in less than 20 mins – everybody got time for that yo!!

So, if you are looking for something fun, festive and a little bit different to leave out for the Easter bunny to snack on while making his (or her) all important delivery run this weekend or, if you are looking for a deliciously, simple, last minute addition to your Easter brunch or snack/dessert table (or even if you’re not )  then look no further my friend – I got you covered.

These muffins are incredibly light, subtly sweet and just down right delicious.

Sweetened naturally with a splash of vanilla, a drizzle of maple syrup and a pinch of heart warming cinnamon – all those classic carrot cake flavours we know and love just served in mini muffin form. And I think we all know that mini = more cuter right?

These tiny little carrot cakes are so light and tender they literally just melt in your mouth. The muffins alone are simply divine.

And then there’s the frosting . . . oh my word you guys, this frosting is the stuff dreams are made of and it could not be easier to make. The hardest part is waiting for the time to pass while you soak your cashews. Best thing to do is pop them in the fridge to soak over night, that way they are ready to rock when you roll out of bed in the morning. Then all you have to do is drain those babies and throw them, along with the rest of your frosting ingredients into the food processor or blender and voila’ – done

So light, so creamy – I mean would you just look at it?

Seriously, I want to dive head first into a giant pool of this deliciousness.

Would you look at those dreamy little flecks of vanilla  . . .

Seriously you guys, this stuff is sooooooooo good!

Like ridiculously good with a capital RIDICK!

The butteriness from those cashews combined with the subtle, sweet hint of vanilla and that gentle hum of cinnamon – it’s like a deliciously soft, smooth and creamy, light, fluffy, buttery sweet, cinnamon spiked edible cloud.

And it just goes so perfectly with these sweet little muffins of ours, I mean the muffins themselves are downright delicious but when you add the frosting . . .

Are you kidding me . . . I can’t even?!

And is it just me or is carrot cake not carrot cake without a little nutty crunch . . .

I’m thinking you should probably go ahead and sprinkle on some roughly chopped walnuts (or pecans or almonds would work here too)  . . .

and I’m not saying that you have to but . . . I guess I kinda, sorta am . . .

because we all know that chocolate makes everything better . . .

and in the spirit of Easter and all that . . .

You should probably go ahead and chop up some dark chocolate and sprinkle a little of that on too . . .

Yep . . . you know you want in on this . . .

All natural, secretly healthy, subtly sweet, melt in the mouth carrot cake mini muffins topped with light and fluffy, creamy, dreamy, cinnamon spiked, vanilla cashew cream cheese frosting . . .

Happy Easter Indeed!!!!

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

Carrot Cake Mini Muffins with Cinnamon Spiked Vanilla Cashew Cream Cheese Frosting {Low carb, Grain Free & Paleo Friendly}
Makes approx 24  all natural, secretly healthy, light and tender, subtly sweet, melt in the mouth mini muffins generously frosted with our vegan, dairy free, creamy, dreamy cinnamon spiked vanilla cashew cream cheese frosting. 

Ingredients –

For the muffins –

3 eggs – vegan friends sub your fave egg replacer

1 Tablespoon of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut butter or oil, melted and cooled

1 Tablespoon of warm water

1/4 cup coconut flour

1/4 teaspoon of ground cinnamon

1 teaspoon baking powder

1/2 teaspoon of baking soda

1/2 cup of finely grated carrot

1 scoop of Vital proteins unflavored collagen peptides – optional for an extra dose of protein and gut healing goodness

For the Frosting – Don’t forget you need to soak your cashews in boiling water for 10 mins before you get your frosting on. 

1 cup of raw cashews (or 1/2-3/4 cup store-bought cashew butter)

1 1/2 cups of water (for soaking your cashews)

1 Tablespoon of vanilla extract

A pinch of ground cinnamon (FYI – I used approx 1/2 of my 1/8th tsp measure)

A pinch of salt flakes

1 scoop of Vital proteins unflavored collagen peptides – optional for an extra dose of protein and gut healing goodness

Optional but recommended for serving – 

1 Tablespoon of walnuts – roughly chopped

1 Tablespoon of dark chocolate , roughly chopped

Method –

1 – Preheat oven to 175’C (350’F) – Line a mini muffin tray with paper cases and set aside.

2 – Place eggs, vanilla, maple syrup, coconut oil and water into your food processor or blender and process until well combined. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy

3 – Add your coconut flour, cinnamon, baking powder, baking soda and salt and process again until well combine.

4 – Add your grated carrots and stir to combine.

5 – Spoon the batter into your prepared muffing tray (I used approx 1 x heaping teaspoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the centre.

6 – Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely – That is if you can resist inhaling the entire batch as you transfer each delicious little muffin from muffin tray to cooling rack that is. Note – this will be an extremely difficult task. You have been warned.

To make the frosting –

1 – In a small bowl or jug place cashews and 1 1/2 cups of water and soak for 2-3 hours

2 – Drain your cashews and place into your food processor/blender

3 – Add vanilla, cinnamon and salt flakes and process until smooth and creamy. You may need to stop and scrape down the sides of your processor occasionally. Feel free to add a Tablespoons or two of water to reach your preferred consistency (I didn’t add any extra water to mine) Taste and add a little extra vanilla or an extra pinch of cinnamon if you feel the need.

To serve –

Dollop a heaping spoonful of your cashew cream on to each muffin, sprinkle with some of your chopped walnuts and dark chocolate chips, if using, which I highly (HIGHLY) recommend that you do . . . you know in the spirit of the season and all that . . .

Store in the fridge until ready to serve – frosting should keep well refrigerated for up to 2 weeks (if it lasts that long) and the muffins will stay fresh, covered or in an air tight container for up to a week, leftovers can be frozen (unfrosted) for up to 3 months.

Enjoy xoxo

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Question of the day –

What will you be feasting on this Easter long weekend?

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 al that is good in this world when you do make this smoothie (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
___________________________________________

The post Carrot Cake Mini Muffins with Cinnamon Spiked Vanilla Cashew Cream Cheese Frosting {Low carb, Grain Free & Paleo Friendly} first appeared on Better with Cake.

Um so it’s Easter this weekend, did you know? Are you ready? Why didn’t you tell me?!

I really thought I had another week . . . apparently not!

I can not understand how or why this keeps happening to me?!

Seriously what is going on?

I am so organised in most other areas of my life but when it comes to holidays, they seem to just keep sneaking up on me?!

Lucky I had a deliciously simple idea up my sleeve . . . are you guys ready for this . . .

Dark chocolate almond butter filled coconut nests!!!!

These tasty little treats are made with just 4 ingredients and come together in around 15 minutes!

Not only are these dreamy little clusters insanely delicious and seriously simple to make, they also happen to be secretly healthy you see –

Our delicious little dark chocolate almond butter coconut nests are all natural, made with just a handful of real food ingredients that I bet you have on hand already, they also happen to be paleo friendly and you could totally make them both vegan and dairy free depending on the kind of chocolate chips you use. Something for everybody, Happy Easter indeed!

So, once you have gathered your ingredients all you gotta do is melt down your chocolate, stir through those subtly sweet, crispy shards of shredded coconut and you are pretty much done.

Next we simply spoon the mixture into some mini muffin cases, make a little well in the centre for our deliciously dreamy almond butter and pop them in the freezer for 5 mins to set.

Once our dark and delicious coconut nests are good and set, you dive head first into your jar of almond butter spoon some creamy, dreamy almond butter into each of those deliciously gnarly, decadent, rich, chocolatey nests and finish those babies with a sprinkling of fun and festive mini eggs.

Boomshakalocka – done!

Easy to make and even easier to eat, one bite and you will see these babies are insanely, and I mean I-N-S-A-N-E-L-Y delicious!

The nests themselves are simply divine. Decadent, rich dark chocolate coats crispy shards of crunchy coconut – kind of like a slightly modified, almost grown up, fun and festive version of the good ol’ coconut rough. Chocolate and coconut on it’s own is winning combination but . . .

when you add in that smooth and creamy almond butter . . . you guys, I can’t even . . . It’s just so good.

I really wasn’t kidding when I said I couldn’t (wouldn’t!!) stop with the almond butter. And clearly the apple doesn’t fall far from the tree . . .

And um, girlfriend inhaled that bad boy so quickly I couldn’t even snap a picture of it. Not. Even. Kidding – #soproud

But who can blame her – decadent and rich, smooth dark chocolate combined with the subtly sweet, slightly crispy shards of shredded coconut with that ooey, gooey, creamy, dreamy almond butter filling . . . it really is divine!

If you, like me are completely unprepared for this weekend’s chocolate filled fun fest then rest assured, I got you covered.

4 ingredients, 15 minutes and you are on your way my friend.

All natural, secretly healthy, quick, easy, crispy and crunch, ooey, gooey dark chocolate almond butter filled coconut nests for the win!

Happy Easter indeed!

Enjoy ox

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Question of the day –

What is your favourite Easter treat? Store bought, homemade, sweet, savoury it’s all good.

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 al that is good in this world when you do make this smoothie (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 Dark Chocolate Almond Butter Filled Coconut Nests {Paleo Friendly} first appeared on Better with Cake.

One of my favourite things about Easter is the unlimited supply of Hot Cross Buns. Seriously, I can not get enough. I love them – super soft, fruit filled, cinnamon spiced and smothered in strawberry jam. I die! So delicious.

Now, in years gone by I have attempted to recreate these seasonal favs all of which have resulted in massive, and I do mean M.A.S.S.I.V.E fails.

So I quit.

Enter Joy The Baker.

These are not hot cross buns, not by any means. They do however, hold many of the dearly loved components that make up those beloved hot cross buns.

If your in the USA I guess you could say they are a slightly sweet, fruit filled version of your “traditional” biscuits. Here in Australia they are closer to our good ol’ scone, but totally different. I know, I know I make no sense. I may or may not be drunk on cream cheese frosting, forgive me.

They are subtly sweet perfectly spiced and filled with fruit.

LOVE.

And then there’s the frosting . . . Um, brace yourself kids – ah-mazingly delicious frosting is ah-mazingly delicious.

For Reals!

The smell alone is wonderful, I’m talking close your eyes and drink in the delicious fragrance wonderful. Yes, seriously that good, not to talk it up or anything . . .

With or without jam they are a wonderfully simple but super delicious way to mix things up a little this easter.

Don’t be afraid to try them, change is as good as a holiday right?

A delicious, delicious holiday and the perfect way to break up your chocolate consumption this Easter weekend.

Ingredients –
Adapted from this recipe from Joy The Baker
Makes Approx 12

3 cups plain flour
2 tablespoon sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tsp mixed spice
1/4 cup butter, cold
1/2 cup plain greek style yoghurt (I use chobani 0%)
1 egg
3/4 cup buttermilk
2 teaspoons lemon zest
1/4 cup sultanas
1/4 cup dried cranberries

For the Frosting:

1/3 cream cheese
1/2 tsp cinnamon
1 Tbsp milk (I use skim)
1 cup powdered sugar

Optional to Serve –

Jam

Method –

Preheat oven to 175’C (350’F)

In a medium bowl sift flour, sugar, baking powder, salt and mixed spice.

Add lemon zest and whisk to combine.

Scatter over your “chunks” of butter and, using your hands, crumble the butter into the flour mixture.

Add yoghurt and again,   using your hands to work the yoghurt into the butter/flour mixture.

There will be little clusters of butter/yoghurt, like this ↑ – perfect, your on the right track

Add the sultanas and cranberries and toss through the flour mix.

In a small jug pour buttermilk and add the egg.

Whisk together until well combined.

Make a well in the flour mixture then pour in the buttermilk/egg mix.

Using a fork, stir the batter until it comes together into a very rough looking super wet dough. Then pour the dough out onto a lightly floured surface.

With flour covered hands gently (and briefly) knead the dough until it comes together forming into a round disc shape.

(mine was about an inch or so thick)

Using a cookie cutter to cut into rounds and transfer to your prepared baking sheet.

Gently gathering the scraps together and repeating the above 2 steps until all dough has been used.

Brush the tops with a little milk

Bake for 12 to 15 minutes, until slightly golden around the top and edges.

Remove from the oven and leave on trays to cool completely before frosting.

To make the frosting –

In a medium bowl place cream cheese and whisk for about a minute to soften.

Add cinnamon,

and milk and whisk again until well combined.

Add a few tablespoons of icing sugar periodically whisking continually

until you reach desired consistency.  Try to refrain from grabbing a spoon and inhaling the entire bowl, the smell alone is intoxicating . . . you have been warned!

Transfer frosting to a zip lock bag (or piping bag if you have one). Cut a small piece off the corner of the bag and pipe crosses onto your “buns” and serve.

They really are seriously yummy as they are but I loooove to have mine with a little jam

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Printable Version –

Ingredients –
Adapted from this recipe from Joy The Baker
Makes approx 12

3 cups plain flour
2 tablespoon sugar
4 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tsp mixed spice
1/4 cup butter, cold
1/2 cup plain greek style yoghurt (I use chobani 0%)
1 egg
3/4 cup buttermilk
2 teaspoons lemon zest
1/4 cup sultanas
1/4 cup dried cranberries

For the Frosting:

1/3 cream cheese
1/2 tsp cinnamon
1 Tbsp milk (I use skim)
1 cup powdered sugar

Optional to serve –

Jam

Method –

Preheat oven to 175’C (350’F)

In a medium bowl sift flour, sugar, baking powder, salt and mixed spice.

Add lemon zest.

Scatter over your “chunks” of butter and, using your hands, crumble the butter into the flour mixture.

Add yoghurt and again,   using your hands to work the yoghurt into the butter/flour mixture. There will be little clusters of butter/yoghurt, like this – perfect

Add the sultanas and cranberries and toss through the flour mix.

In a small jug pour buttermilk and add the egg. Whisk together until well combined.

Make a well in the flour mixture then pour in the buttermilk/egg mix.

Using a fork, stir the batter until it comes together into a very rough looking super wet dough.

Pour the dough onto a lightly floured surface and with flour covered hands gently (and briefly) knead the dough until it comes together forming into a round disc shape.

Using a cookie cutter to cut into rounds.

Transfer to your prepared baking sheet.  Gently gathering the scraps together and repeating the above 2 steps until all dough has been used.

Brush the tops with a little milk and bake for 12 to 15 minutes, until slightly golden around the top and edges.

Remove from the oven and leave on trays to cool completely before frosting.

To make the frosting –

In a medium bowl place cream cheese and whisk for about a min to soften.

Add cinnamon and milk and whisk again until well combined. Add a few tablespoons of icing sugar periodically whisking continually until you reach desired consistency.

Transfer frosting to a zip lock bag (or piping bag if you have one). Cut a small piece off the corner of the bag and pipe crosses onto your “buns” and serve.

What are you up to this Easter long weekend?

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Nutritional Info (approx per “bun” with frosting) obtained using fatsecret.com –

Cal – 158
Fat – 1.09
Carbs –31.6g
Protein – 5.1g
Fiber –  1g

Per “Bun” alone –

Cal – 158
Fat – 1.06g
Carbs –29g
Protein – 4.8g
Fiber –  1

Frosting –

Cal – 11
Fat – 0.03
Carbs –2.6g
Protein – 0.3g
Fiber –  0g

The post Not Cross Buns with Cinnamon Cream Cheese Frosting first appeared on Better with Cake.