Well that’s not true, I actually have a lot I could tell you.

Like, the fact that we are heading off on a very last minute, extremely unexpected, but very much needed, family vacation to our beloved Denver, Colorado.

We leave in just 8 days and I have sooooo much to do. Seriously SO MUCH!! My head . . . is  spinning!

For one thing, I still can’t believe it’s actually happening (somebody pinch me, gently) add to that all the stuff I need to do and organize between now and then. You know, little things like digging out and washing our winter clothes. Dusting off suitcases. Cleaning out the fridge and pantry. Making sure we have all our toiletries in order, and plenty of snacks to eat on the way (20+ hours of travel all up, we gonna need some serious snackage), all that good stuff.

But, we also just discovered that my passport expired last month so, there’s that.

And then my iPhone died!

Well not completely but, close enough so yesterday was spent getting that updated and taken care of. Ugh, nerve wracking much?! Please tell me I’m not the only one who turns into an antsy, anxious, nervous wreck when it comes to updating/syncing/backing up these super smart electronic devices we’ve become so attached?! Stressed much!? I think YES!

See, so many things!!!!!!!

But, all kind of pales in comparison to this next thing I’m about share with you . . .

Are you ready . . .

Wait.

You might want to sit down for this.

Or at least hold onto your hat here friend because there’s a good chance that this thing I’m about to share with you, may just blow your pretty little mind . . .

You see, I made you a little something . . .

A little something extra special because, well, you’re a little something extra special and I think you deserve a treat.

But not just any ol’ treat, only the best of the best for my sweet invisible internet BFF (psst, that’s you)

And this thing I’m about to share with you.

Really is the best of the best.

I’m talking no holds barred baby.

Are you ready?!

Ok, here we go . . .

Say hello to my deliciously simple, secretly healthy, salted dark chocolate peanut butter caramels.

I told you, you deserved the best didn’t I?!

And um, you guys . . . these deliciously simple, secretly healthy, salted dark chocolate peanut butter caramels, like you, really are THE BEST!

I’m sorry, I don’t mean to yell but . . . they really are that incredible!

I mean, did you hear me?!

Deliciously simple, secretly healthy, 4 ingredient, salted dark chocolate peanut butter caramels!

Glorious, golden, peanut butter infused, lightly salted caramel, encased in a cool, crisp, decadent and rich, deliciously indulgent dark chocolate coating.

They are pretty much edible awesomeness, personified.

I mean, chocolate, caramel, peanut butter . . .

Does it get any better?! (just add coffee obvs)

But, obvious coffee additions aside, “Surely it can’t possibly get any better, Em?! “ I hear you say, but I assure you, it does!

You see, when I say these salted dark chocolate peanut butter caramels are deliciously simple and secretly healthy I really, truly mean it!

These beauties are made with just 4 simple ingredients that I bet you have on hand already (dates – vanilla – nut butter – chocolate and a cheeky pinch of salt)

They come together in a matter of minutes!

And, they also happen to be naturally vegan – gluten free – dairy free – refined sugar free and paleo friendly 

But most importantly they are simply divine, a little bite of heaven right here on earth, and you need them in your life like, yesterday

Honestly, I’m not sure what else there is to say?!

I mean would you just look at them?!

All natural, quick and easy, deliciously simple, secretly healthy, peanut butter infused, salted dark chocolate covered caramels . . .

Seriously, go make them already!

Salted Dark Chocolate Peanut butter Caramels
{Vegan, Gluten Free, Dairy Free & Paleo Friendly}

Makes approx 16 deliciously simple, secretly healthy, dark and delicious, chocolate coated, peanut butter infused salted caramels

Ingredients –

For the Peanut Butter Caramel –

1 cup (firmly packed) Medjool dates,pits removed – I used about 14 large dates*

1 teaspoon of vanilla (or 4-6 drops of vanilla cream stevia – I like to use Sweet Leaf Stevia )

3 Tablespoons of Peanut Butter (Paleo friends or those of you with peanut allergies feel free to sub nut/seed butter of choice)

A pinch of salt flakes + extra for serving (if using un-salted peanut butter you may want to add up to 1/2 a teaspoon but start with a pinch, taste and adjust once you’ve made your caramel)

Optional add-ins;

1-2 scoops of collagen peptides – for gut health

1 tsp maca – for hormone balance

For the chocolate coating –

1/2 cup dark chocolate

Method –

To make the peanut butter caramel –

1 – Place dates, vanilla, peanut butter and salt into your food processor or blender and process until it comes together to form a thick, sticky “dough”

2 – Add a splash of water (do this while your blender or food processor is running), 1 teaspoon at a time until the caramel loosens just slightly to form a deliciously smooth, gloriously golden, naturally sweet, peanut butter infused caramel. Set aside while you melt your chocolate.

3 – Melt your chocolate by your preferred method. I like to place my chocolate onto a small plate or bowl and sit it over a pot of gently simmering water, stirring occasionally until nice and melted.

4 – 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.

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

6 – Once set – fill each chocolate cup with a heaping spoonful of your healthy, homemade peanut butter caramel, use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups as you go.

7 – Once all your cups are filled with our dreamy peanut butter caramel, top with a little extra chocolate then place them back into the fridge (or freezer) to set.

8 – To serve, sprinkle with a touch of flakey sea salt and enjoy.

FYI – 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

* If you find your dates are a little dry you could try soaking them in some warm water for 10 minutes before you begin, then drain and rinse and proceed with the recipe as normal.
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Question of the day –

Are you a fellow date caramel lover? What’s your fave way to to eat it?! Straight up by the spoonful, with fruit, in smoothies, on chocolate?! Tell me . . . details 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 chocolate coated caramel 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

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The post Healthy, Salted Dark Chocolate Peanut Butter Caramels {Vegan, Gluten Free, Dairy Free & Paleo Friendly} first appeared on Better with Cake.

Oh you guys I am soooooo excited to share this recipe with you today!

Although, in the interest of full disclosure, this recipe was created out of pure self indulgence.

You see, lately it seems all I want to do is –

1 – Eat obscene amounts of nut butter. Not one specific type of nut butter either, I’ll take whatever I can get my hands on. Good ol’ fashioned peanut butter, creamy, dreamy,  almond butter, plain, flavored, store-bought, homemade. You name it, I’ll take it, it’s all good. And –

2 – Play with my spiralizer. I can not get enough. It just never gets old.

Ever.

Clearly I am very easily entertained but, talk about making food fun!

A quick little side note – if you don’t have a spiralizer never fear, you can still make these super awesome, crazy cool, insanely delicious veggie wraps. You could simply grate your veggies on a good ol’ fashion box grater or, you could use your trusty ol’ veggie peeler to create yourself some long and luscious veggie ribbons

Either way you guys are going to want to get in on this!

Not only do these lettuce wraps pack a serious flavor punch but, they also happen to be all natural, made with just a handful of real food ingredients that I bet you have on hand already and they come together in a matter of minutes, no cooking required!

They also happen to be naturally dairy free, gluten free, vegan and depending on what kind of nut butter you use they could also be paleo friendly so everybody wins!

And oh.

My.

deliciousness.

You guys!!!

This spicy peanut dressing is seriously to die for, and it is so simple to make!

A couple of tablespoons of peanut butter (nut butter of choice) a splash of tamari to bring out those Asian flavors, a drizzle of maple syrup for some subtle sweetness, a clove of garlic because garlic is always a good idea,

a squeeze of lime for a little zesty freshness then just before serving throw in some red chilli and boomshakalock – done!

Minimum effort with maximum flavor is what I’m all about baby!

And this peanut dressing (or sauce?!) delivers an absolute flavor bomb!

Punchy, Asian inspired, peanut butter flavors with a hint of sweetness and a cheeky kick of heat!

Don’t you just wanna dive head first into this little bowl of awesome-sauce and eat your way out?!

As much as you want to try to restrain yourself because trust me, the end result is worth waiting for and you are sooooo close to serving up.

All that’s left to do it coat your veggies in that awesome dressing, pile it onto your cool crisp lettuce leaves, sprinkle over some fresh coriander, a little extra chilli if you’re feeling feisty, which clearly I am, throw on some buttery cashews for a little extra crunch and you are ready to rock and roll.

And eat of course

You may be wondering – “Em, why bother making this into lettuce wraps?”

And to that I say, good question sweet invisible internet friend of mine. Let me explain . . .

Initially I made this recipe minus the lettuce wraps but, I wasn’t entirely happy with it. Something was missing, I felt like it needed a little extra freshness.

Enter the lettuce leaf.

The cool, crisp, freshness that the lettuce leaves bring to the dish is just so perfect. They really help to balance out the punchy flavors of our incredible dressing as well as being a nice way to cool off following that cheeky kick of heat.

And this way you don’t have to bother getting out any extra cutlery, which at the end of the day means less washing up. You’re welcome

Plus sometimes it’s just fun to get in there and get your hands dirty.

Just make sure you save a little of that dressing to drizzle over at the end, not only does it look all kinds of pretty but it’s also happens to make it all kinds of delicious.

Trust me. Would I steer you wrong?!

And you know you want in on this ↑

All natural, quick and easy, light, fresh, crisp, crunchy, sweet and  spicy, healthy, homemade nutty, rainbow lettuce wraps

So much deliciousness I can hardly stand it!

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

Raw Rainbow Spicy Peanut Lettuce Wraps
Makes 1-2 serves of all natural, light, fresh, crispy, crunchy, spicy, sweet, seriously nutty, rainbow lettuce wraps

Ingredients –

For the salad –

1 large zucchini, spiralized – if you don’t have a spiralizer you can just use a vegetable peeler to slice/peel your zucchini into ribbons, just make sure you stop once you reach the seeds.

1 large carrot, spiralized – if you don’t have a spiralizer you can just use a vegetable peeler to slice/peel your carrot into ribbons.

1/2 cup purple cabbage, finely sliced

1 small red chilli, finely sliced

For the dressing –

2 Tablespoons of Peanut butter (or nut butter of choice)

1 teaspoon of tamari (could sub coconut aminos or soy sauce if you prefer)

1 teaspoon of maple syrup

1 clove of garlic, minced

A squeeze of lime juice (approx 1/2 tsp)

Salt and pepper to taste

For Serving –

2-4 Baby cos or butter lettuce

1 Tablespoon of raw cashews, roughly chopped

1 Tablespoon of coriander, roughly chopped

Extra chilli if you’re feeling feisty

Method –

1 – Place your salad ingredients into a large bowl and set aside.

2 – In a small bowl or jug, place dressing ingredients and stir to combine. Taste and adjust seasonings accordingly.

3 – Pour 3/4 of your dressing over your salad mix and stir to combine. The sauce is very thick and I found the best way to ensure every strand of that salad gets coated in that glorious nutty dressing was to get in there and use my hands. Was it messy, yep but sooooo worth it!

4 – To serve, place a heaping spoonful of your salad mix into your prepared lettuce leaves, top with chopped cashews, coriander, extra chilli (if using) and finish with a drizzle of the left over dressing.

Enjoy xo

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Question of the day –

Tell me, are you a fellow nut butter addict lover?!  What’s your favorite way to eat it?

Feel free to share recipes, or links to 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 this pudding (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 Raw Rainbow Spicy Peanut Lettuce Wraps first appeared on Better with Cake.

It’s Mother’s day on Sunday did you know?

I bet you did because you’re crazy cool and all kinds of awesome and super organised right?!

Just incase you want something a little extra special to eat for, I mean make for your mama this mothers day I thought I would put together a list of 10 of my fave quick and easy, secretly healthy, simply sensational homemade treats I know your mama would just adore.

1 – Lemon Chia Mini Muffins with Whipped Vanilla Coconut Cream {Low carb, Grain Free & Paleo Friendly}

2 – Maple-Vanilla {Dark Chocolate} Peanut Butter Cups

3 – Banana, Peanut Butter, Choc Chip Mini Muffins {Low carb, Grain free W/ Paleo Friendly Options}

4 – Dark Chocolate Toasted Almond Bark {Paleo Friendly}

5 – Strawberry and Cream Cashew Cookie Bites {Paleo Friendly}

6 – Date, Chia and Coconut Energy Bites {Paleo Friendly}

7 – Coconut, Raspberry & Dark Chocolate Mini Muffins {Low Carb, Grain Free & Paleo Friendly}

8 – Salted Caramel Dark Chocolate & Coconut Bliss Bites (Vegan & Paleo Friendly}

9 – Flourless Dark Chocolate, Pomegranate & Pistachio Brownies

10 – Tiny but Intense Flourless Dark Chocolate Cake

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Question of the day –

What are you doing to celebrate your mama this Mother’s day?

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 any of the recipes in this little mothers day round up, (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 10 Quick and Easy, Secretly Healthy, Simply Sensational Homemade Treats Perfect for Mother’s day 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.

So here’s the thing . . .  lately all I want to do is just eat peanut butter and drink coffee.

Simple pleasures right?!

Ain’t nothing wrong with that is there?

Except it’s alllllll I want to do . . . all of the time.

Nothing else . . .

Just sit and eat peanut butter and drink coffee . . .

I thought it might be because of little lady being sick and all the interrupted/broken/missed sleep causing this “issue” however if Ima be honest . . .  I’ve been feeling like this for a looooonnnnggggg time now.

I think I need a vacation?!

And because a vacation doesn’t seem to be on the cards anytime soon I figured I better find a slightly more nutritious way to get my coffee on.

So today we are going to make ourselves a seriously tasty, nutrient rich, double chocolate, coffee infused, decadent little treat in the form of whipped espresso choc chip chia pudding.

It’s thick and rich, smooth, creamy, subtly sweet, oh so chocolatey with the perfect little hint of espresso . . .

It also happens to be seriously healthy – all natural, dairy free, vegan and paleo friendly!

A cheeky little indulgence you can feel really good about eating because, not only is it all kinds of delicious but, it will leave you feeling all kinds of satisfied minus the post indulgence sugar crash and here’s why –

Our decadent little pots of whipped espresso choc chip chia pudding are all natural, made with no refined flours or sugars. They are sweetened naturally with a drizzle of maple syrup, a splash of vanilla and a pinch of cinnamon.

It also happens to be loaded with health benefits thanks to those cheeky little chia seeds. One serve of this insanely delicious espresso infused chocolate pudding will give you a mega hit of omega 3’s, protein, calcium, fibre, magnesium as well as a good dose of antioxidants.

Superfood say whhhhaaaaat?!

Actually, you will get a triple dose of antioxidants from the dark chocolate cacao, the dark chocolate chips and the espresso! Holla! I got you covered yo!

Didn’t I tell you this was a tasty little treat you could feel really good about eating

Good for the body and for the mind baby and I can not get enough!

One delicious mouthful of this espresso choc chip chia pudding and you will be as in love with it as I am. It’s decadent, rich, light, creamy and just subtly, yet perfectly sweet.

The sweetness from the coconut yoghurt combined with that liquid gold maple syrup, a splash of vanilla and that tiny pinch of cinnamon just balances out that slight bitter, richness from our dark chocolate cacao.

The espresso flavour is subtle too, it seems to intensify the flavour of chocolate more than anything although, it does leave a divine little, lingering hint espresso that satisfies that coffee craving and will see you wanting to dive in for spoonful, after spoonful!

This pudding would be perfect for decadent dessert but it’s also light enough to enjoy for breakfast especially if you serve it with a couple of fresh strawberries (and of course more coffee!!)!

And, um hello, chocolate pudding for breakfast = winning!!!

It also makes a killer post workout (or anytime) snack.

I don’t think there is anything more I can tell you about this decadent little cup of goodness  . . .

It’s all natural, decadent, rich, velvety smooth, double chocolate, espresso infused deliciousness that also happens to be seriously healthy, dairy free, vegan and paleo friendly – something you can feel really good about eating and sharing with the ones you love.

Ugh you guys, its so good I can’t even tell you – just do it, you won’t be sorry!

Ch-ch-chia baby!

Make it. Eat it. Love, love, love it!

Whipped Espresso Choc Chip Chia Pudding {Vegan, Dairy Free & Paleo Friendly}
Makes just under 1 cup of light and creamy, decadent and rich espresso infused whipped chocolate ch-ch-chia pudding
Ingredients –

1/4 cup of coconut or Greek style yogurt

1/3 cup unsweetened vanilla almond milk

1 teaspoon of instant espresso granules

3 Tablespoons of  chia seeds

1 tablespoon of extra dark cacao

1 tablespoons maple syrup

2 teaspoons of vanilla extract or 4-6 drops of vanilla cream stevia

a pinch of ground cinnamon

1 pinch of salt

Optional add ins;

1 teaspoon of maca – for hormone balance

1-2 scoops of Vital proteins unflavored collagen peptides – for gut healing goodness

1 scoop protein powder – for extra protein (vanilla or unflavored would work best in this recipe) – I use Proganics Vanilla whey – you can use EMS10 to get 10% off

Optional but recommended for serving –

Chocolate chips, roughly chopped

A few extra cheeky ch-ch-chia seeds

A handful of fresh strawberries just because you can 

Method –

1 – Place all pudding ingredients into a small bowl or jug and whisk to combine.

2 – Cover and refrigerate for at least 4 hours, (overnight is best). Make sure you go and give it a little stir every now and again to remove any lumps and just to make sure those cheeky little chia seeds haven’t settled at the bottom of the bowl.

3 – Once your pudding is nice and thick, place the mixture into your food processor or blender and process until smooth and creamy!

4 – Taste and adjust sweetness if necessary.

5 – Pour into cute little cups or bowls and place it back in the fridge for an hour or so to re-set and chill (it gets a little warm and the consistency thins out thanks to the warmth and friction created while your blending it).

6 – To serve, add a few extra roughly chopped chocolate chips, sprinkle over a few more cheeky chia seeds and voila’ – it’s pudding’ time baby
Enjoy xoxo
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Question of the day –
Are you a chia pudding lover? What’s your favourite flavour combination?

The post Whipped Espresso Choc Chip Chia Pudding {Vegan, Dairy Free & Paleo Friendly} 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.

Somedays I just want to sit on the floor and do nothing but eat peanut butter

with the occasional cup of coffee thrown in for good measure.

Today was one of those days.

Thankfully my family is totally ok with this  . . .

So sweet, invisible internet friend of mine that is exactly what we are going to do today.

Today, we are going to get our peanut butter on in the most incredible, decadent, indulgent (yet healthy) way possible . . .

Today we are making ourselves some tiny but mighty, Flourless Double Chocolate Peanut Butter Mini Muffins

Yep, you read that right, double chocolate peanut butter mini muffins!

Holla!!!!!

Today I give you a double dose of dark chocolate, for the antioxidants of course  all in the name of good health right?!

Right!

I should warn you, these double chocolate peanut butter muffins are intense! They are dark and decadent bites of deliciousness studded with cheeky little chunks of dark chocolate chips and the perfect little hint of peanut butter.

These little muffins are the stuff dreams are made of!

They are dark and rich but because they are flourless they also happen to be super light and just melt in your mouth. They are not very sweet at all. Like not really sweet at all! They are tiny but mighty my friend. Two bites of dark, decadent, deliciousness, and I can not get enough!

Especially when you finish them with a heaping teaspoon of peanut butter and an extra sprinkling of chocolate chips . . .

don’t look at me like that, you know you want some of this.

Now, I told you these  double chocolate peanut butter muffins are healthy are they totally are. Made with no refined flours or sugars, sweetened naturally with a splash of vanilla and some maple syrup and lets not forget the double dose of antioxidants we get from our dark chocolate chips and the dark chocolate cocoa powder (or cacao). Yep, you’re welcome

I made these bad boys using PB2* which is basically just peanuts that have been ground down into a fine powder, if you don’t have any on hand you could sub for regular peanut butter (or almond butter to for my paleo friends), just leave out the 1/4 cup of water and you should be good.  

All natural double chocolate peanut butter mini muffins, dark, decadent, seriously indulgent but secretly healthy . . . 

Something you can feel good about eating and feeding to your friends, family and loved ones

What are you waiting for?

Grab yourself a big ol’ glass of ice cold milk and go make these muffins already!!

You know you wanna

Make them, eat them, love them

Flourless Double Choc Peanut Butter Mini Muffins
Makes approx 24 intensely rich, dark, decadent, double chocolate dangerously moorish mini muffins with the perfect hint of Peanut Butter

Ingredients –

1 egg

1/4 cup maple syrup

1 teaspoon of vanilla

1 Tablespoon of coconut oil, melted and cooled sightly

1/4 cup water

1/2 cup of PB2 peanut flour (can sub regular PB just omit the water)

1/4 cup cocoa power (I use extra dark)

1 teaspoon of instant coffee granules

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1/4 teaspoon of ground cinnamon

pinch of salt flakes

2 Tablespoons of dark chocolate chips, roughly chopped

Optional –

1 extra teaspoon of peanut flour mixed with a little water to make a pretty peanut butter swirl (or an extra teaspoon of regular PB)

Method –

1 – Preheat oven to 175’C (350’F) and line a mini muffin tray with paper cupcake cases and set aside. You could  skip the paper cases and grease/flour your muffin tray if you prefer. Do what you feel

2 – In a large bowl whisk together egg, maple syrup, vanilla, coconut oil and water (or regular peanut butter if using) until well combined.

3 – Sift your peanut flour, cocoa powder, baking powder, baking soda, cinnamon, salt and instant coffee into your egg/maple mix and stir to combine.

4 – Add your chocolate chips and stir until almost combined – try not to over mix

5 – Spoon batter into your prepared muffin tray (I use approx 2 teaspoons per mini muffin).

6 – For the pb swirl simply dip a toothpick into your extra PB2 (or regular PB) and carefully draw a pretty little pattern on top of each muffin

7 – Bake for 7-10 mins until the tops spring back when lightly pressed and a toothpick has just a few crumbs attached when inserted into the centre.

8 – Allow to cool in the muffin tray before transferring directly into your mouth  to a wire rack to cool completely.

9 – Feel free to dollop with a big ol’ spoonful of PB2 (or regular PB) and an extra sprinkling of chocolate chips before serving . . . you know if you want

Enjoy xoxo

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Question of the day –

What’s your all time fave, food loving guilty pleasure? 

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I order my PB2 either through trusty old iherb or the good people of gladiator nutrition, both are very well priced, great service and and super speedy shipping

The post Flourless Double Chocolate Peanut Butter Mini Muffins first appeared on Better with Cake.

It’s been waaaaaayyyy to long since we had ourselves some chocolate!

And that is just wrong on so many levels!

I insist that this be rectified immediately!

And you know what? Why not make it a double?!

So today we are going to have our double shot of chocolate in the form of light, rich, melt in your mouth, secretly healthy, paleo friendly mini cupcakes.

But because I love you I’m busting out the big guns . . . these babies also come with a hit of creamy dreamy peanut butter! 

I mean why not right?! Chocolate and peanut butter are a match made in heaven.

The day before Mother’s day sweet darling daughter of mine came up to me with a look of concern across her pretty little face and said “Hey Mama . . . I think we need to make some cupcakes for you to have on Mother’s day?!”

Bless her little heart

. . . “I think we should make them choclick (aka chocolate) ”

What can I say . . . she is her mothers daughter . . .

then without missing a beat girlfriend said “you know I like choclick. And peanut butter . . . can I have some peanut butter please mama ?!” yep, definitely her mother’s daughter  . . .

and then this happened . . .

and I could not have been more proud.

So proud that once I was done hugging and kissing my little peanut butter monster, we went and made ourselves some “choclick” cupcakes. I mean how could I not?!

These double chocolate, peanut butter cupcakes are decadent, indulgent and seriously rich without being overly sweet. A tall glass of ice cold milk will definately be required.

They are all natural, with no refined flours or sugars added. Sweetened naturally with a splash of vanilla and a drizzle of maple syrup, we are also using coconut flour to make our cupcakes today which also adds a nice touch of sweetness and the most amazing texture. These cupcakes are so incredibly light, they literally just melt in your mouth.

A melt in your mouth, secretly healthy, paleo friendly, grain free, low carb, treat that you can feel good about eating and sharing with your loved ones. Winning!!!!

These babies have a double does of dark chocolate, one from the cocoa and the other from the dark chocolate chips which means we are getting a double dose of antioxidants. A double dose of antioxidants means double the health benefits, which means you can totally eat double the cupcakes right?! I mean you have to take care of your health

Plus they are mini and we all know that mini = more.

Light, rich, double chocolate cupcakes that are loaded with choc chips and a hint of peanut butter.

What are you waiting for? Go grab yourself a big ol’ glass of milk and go make these cupcakes already!

Make them, Eat them, Love them

Double Chocolate Peanut butter Mini Cupcakes {Grain Free & Paleo Friendly}
Makes approx 16 super fudgey, double chocolate, peanut butter stuffed, low carb, grain free, paleo friendly mini cupcakes

Ingredients –

2 Tablespoons of cocoa powder

2 Tablespoons of coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon of ground cinnamon

1/2 teaspoon of instant coffee granules (regular or decaf and yes, mushroom coffee works perfectly here)

2 Tablespoons of peanut butter (sub almond butter to make paleo), plus extra for swirrling  (PB2 mixed with 2 Tablespoons of water will also work)

2 eggs

1 Tablespoon of warm water

2 Tablespoons of maple syrup

1 teaspoon of vanilla extract

1 Tablespoon of coconut butter or oil

a pinch of salt flakes

2 Tablespoons of dark chocolate chips, roughly chopped

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

Method –

1 – Preheat oven to 175′C (350′F) and prepare your mini cupcake tray with paper cases or lightly grease and set aside.

2 – In a medium size bowl whisk together eggs, vanilla, maple syrup, instant coffee, warm water and coconut oil until well combined.

3 – Add your peanut butter and stir to combine

4 – Sift cocoa, coconut flour, baking powder, cinnamon and salt into your vanilla egg mix and whisk until just combine.

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

5 – Spoon batter into your prepared cupcake tray.

6 – For the peanut butter swirl, simply dip the end of a toothpick into your peanut butter and gently draw a little swirl on top of your decedantl little cupcakes then bake those bad boys for 8-10 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre.

7 – Allow your delicious little cupcakes to cool in the tray for 10 mins, then transfer to a wire rack to cool completely.

Enjoy xoxo

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Question of the day –

What is your favourite flavour combination?
Clearly I am currently stuck in a seriously delicious chocolate/peanut butter phase

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The post Double Chocolate Peanut butter Mini Cupcakes {Grain Free & Paleo Friendly} first appeared on Better with Cake.

My sweet, my heart, my angel, my love

Yes ↑

Mid morning treats

Secretly Healthy Cinnamon Spiked {Secret Ingredient} Peanut Butter Blondies – Deliciously sneaky

Post injury workout time. Getting stronger, slowly but surely.

This girl

Maple Vanilla Latte Smoothie – Can. Not. Stop!

Me and my big girl before her first day at preschool!

Where did my baby go?!

The quietest coffee I have had in 4 1/2 years and it tastes goooooooood

WOD – 25 Minute Total Body Burn – Killed it!

Winner, winner chicken dinner

WOD – Chest, Shoulders, Arms – Feel the burn baby, feel. The. Buuurrrrnnnnnn

Stretching. It. Out and it feels so, so good!

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Question of the day –

What was the highlight of your week sweet invisible internet friend of mine?

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

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

Hey there . . .

I made you a snack.

A healthy but delicious little treat.

Something super yummy, totally guilt free.

And this sweet, yummy, delicious little something is made with a secret ingredient . . .

can you guess what it is?

Chickpeas!!!!!

Wait, wait don’t go.

I know what you’re thinking, “Em, seriously you’re trying to sell me on a dessert made with chickpeas. Really?! Ain’t nobody got time for that?!”

Yes I really, really am!

I know I have seen all kinds of recipes to make brownies with black beans and blondies with chickpeas all over the interwebs , Pinterest is just loaded with them but I was never really interested.

Until I saw this recipe that the beautiful Robin shared over at Knead to cook. I don’t know what it was but after reading her post I was sold, I had to give them a shot. Maybe it was because of the pure delight I sense in her “voice” at having successfully fed her family a secretly healthy, clean eating treat that was made with chickpeas without them even knowing. You know how I love to sneak people food they think they hate or wouldn’t normally eat right?! Evidence → here, → here and → here.

I gotta be honest, once I pulled these bad boys out of the oven I almost tossed the entire pan straight into the trash. They smelled wonderful but they do look a little funky. Well not the half I had sprinkled with a little roughly chopped dark chocolate, those looked fine.  I mean who what wouldn’t look all kinds of fine covered in shavings of dark chocolate? But the half that was all naked, that hadn’t been showered with chocolate chips . . . yeah those guys looked a leetle funky.

But I stuck with it and I am so glad that I did.

And you know what . . . these cinnamon spiked peanut butter blondies really are pretty darn good. Much better than I ever expected them to be.

The initial bite has a slight cakeiness to it but then it somehow morphs into this subtly sweet melt in your mouth kind of fudge. Total win!

You can definitely tell that they are a healthier little treat but still, they really are very good and totally satisfy that mid morning, pre/post workout, mid afternoon 330itis, late night well let’s just say that every present sweet treat craving we all know all to well.

And these cinnamon spiked peanut butter blondies are probably the healthiest blondies you will ever eat, they are low in fat and loaded protein and fibre.

They are also made without any butter, flour or refined sugar yet they are perfectly sweet, all kinds of delicious and somehow just melt in your mouth.

These cinnamon spiked peanut butter blondies are sweetened naturally with maple syrup and vanilla extract so they are all natural, grain free, flourless, vegan, paleo friendly I mean these blondies pretty much fit into every special needs diet there is.

Unless of course you are allergic to peanut butter . . . but I am pretty sure you could successfully sub in any nut butter you like. And if you’re allergic to all nuts I bet you could sub in some mashed banana or even apple (or pumpkin) puree.

Perfectly and subtly sweet, cinnamon spiked blondie bites with a hint of peanut butter and a gentle hum of caramel.

Let me tell you they passed the ultimate test. Both spunky husband and sweet darling daughter of mine ate these babies up. Of course I didn’t (and still haven’t) mentioned what the secret ingredient is. I didn’t even tell them that there was a secret ingredient, just “hey I made some super healthy blondies if you wanna give them a try” all casual like, as you do and away they went.

And you know what . . .

They loved them. Like, loved them, loved them.

Even the funky looking naked ones.

Loved them!

Sweet darling daughter of mine ate 3 in a row without skipping a beat.

Not even kidding. I left the room for a second and came back to an empty plate. #thatsmygirl

So stop fighting it people, go make this super healthy cinnamon spiked {secret ingredient} peanut butter blondies. Then go feed them to your friends and family, I promise you they may know that they are a healthier little treat but they will not deny that they are all kinds of delicious and unless you tell them I assure you they will never know about the chickpeas.

You secret is safe with me mwahahahaha

Super Healthy Cinnamon Spiked {Secret Ingredient} Peanut Butter Blondies
Very slightly adapted and re-written in my own words from this recipe shared by Robin at Knead to Cook
Makes 24 super healthy, insanely delicious cinnamon spiked peanut butter blondie bites

Ingredients –

1 can of chickpeas, drained,  rinsed & peeled* (optional but highly recommend)

1/2 cup of peanut butter (PB2 works too)

1/4 cup maple syrup

1 Tablespoon of vanilla extract

1 teaspoon of coconut oil, melted and cooled

1/2 teaspoon of ground cinnamon

a pinch of salt flakes

1 teaspoon of baking powder

1/2 teaspoon of baking soda

1 Tablespoon of dark chocolate chips roughly chopped

Method –

1 – Preheat your oven to 175’C (350’F) and line your brownie pan with baking paper (or lightly oil and dust with flour if you prefer). Set aside

2 – Combine all ingredients except chocolate chips into your food processor/blender and process until smooth and well combined.

3 – Pour batter into your prepared pan, sprinkle half (or all) with chocolate chips and bake for 20-25 mins, until the edges are golden and a toothpick comes out with just a few crumbs attached when inserted into the centre.

4 – Allow to cool in the pan (I popped mine in the fridge overnight) then slice into 24 delicious little squares, grab yourself a big ol’ glass of milk and eat, eat, eat

Enjoy xoxo

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Question of the day –

Have you made any secret ingredient recipes, sweet or savoury you can share?

The post Super Healthy Cinnamon Spiked {Secret Ingredient} Peanut Butter Blondies first appeared on Better with Cake.