Gluten Free - Better with Cake

{Baked – Grain Free} Snickerdoodle Donuts + Mocha Fudge Glaze!!!

Emma — Tue, 13 May 2025 21:14:31 +0000

{Baked – Grain Free} mocha fudge snickerdoodle donuts!

Light, fluffy, soft, tender (secretly healthy) cinnamon-spiced donuts finished with a decadent, rich, espresso infused, dark chocolate glaze and a cheeky cookie crumble!

Something that you may or may not know about me is that I LOVEEEEE donuts!

I remember growing up, when I was finally was allowed to walk to school by myself, each week I would try to save some of my pocket money and leave for school a few minutes early just so I could swing by this cute little bakery and pick up a freshly baked, fluro frosted, pretty pink donut (with extra sprinkles) to eat as I finished my walk to school. It was heaven!

And, one of my first jobs was actually at a cafe/donut shop in our local mall! I loved making and frosting (and eating) all the donuts!

These days I don’t buy donuts very often because a good gluten-free donut can be a little hard to come by. Total first world problem I know but a problem nonetheless so,

What’s a girl to do?!

She heads to the kitchen and makes her own that’s what she does and um, I don’t want to toot my own horn or anything but these donuts . . . exceeded all of my expectations! They are next-level deliciousness I tell you *toot toot* and that glaze. . . .

Made with a mix of dark chocolate and nut butter + a cheeky hit of espresso . . . it’s everything I love in life all served up on one tasty treat!!

If food could be a spirit animal, this would be mine!

Donuts + espresso infused chocolate + nut butter AND a cookie crunch!

So rich, so chocolaty with that subtle hit of espresso, paired with those light as air, cinnamon-spiced, snickerdoodle donuts finished with a deliciously buttery, crisp and crunchy cookie crumble . . .

My life is now complete.

Wait, eating these, while drinking coffee = life complete!

Made with just 6 (ish) ingredients (+ a couple of pantry staples) that I bet you have on hand already and come together in 1 bowl with 1 spoon and can be ready to devour in around 20 minutes!

Healthy enough to serve for breakfast (with a big ol’ vat of coffee, of course) but indulgent enough to enjoy for a little late-night treat (with a cup of chocolate-chai moon mylk for me please)!

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

From my heart to yours, enjoy xo

Click here for tips, tricks & to cook along with me

Baked- Grain Free Snickerdoodle Donuts + A Mocha Fudge Glaze

Cook Time: 15 mins
Persons: 12
Difficulty: Easy

Ingredients
For the snickerdooodle donuts –
2 eggs – or flax eggs
2 Tablespoons of vanilla yoghurt
1 teaspoon of vanilla
1 cup of almond flour
2 Tablespoons of Macro Mike vanilla buttercream )or salted caramel) almond protein powder (see notes for tips & subs)*
1/4 cup monk fruit sweetener – or coconut sugar / granulated sweetener of choice
1 teaspoon of cinnamon – I actually use cinnamon spice Before you speak coffee because I love the extra flavour it brings with the hint of turmeric and espresso – use EMS10 to get 10% off if you want to try it – believe me, you do!
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
1 Tablespoon of collagen – optional but adds a hit of protein & is great for hair skin, nails & gut healing goodness
For the glaze –
1 cup of dark chocolate (chips or chopped)
1 (heaping) Tablespoon of smooth almond butter – for extra indulgence use chocolate
1 pack of decaf mocha before you speak coffee (or 1/2-1 teaspoon of fine instant espresso pwd)
For serving –
2-3 cookies (I use Simple Mills ), crushed.

Instructions
Pre-heat oven to 175’C/350’F
Grease your donut pan (or muffin tray) then set aside.
Place all donut ingredients in to a small bowl and stir until well combined.
Pipe (or spoon) your donut mix in to your prepared donut (or muffin) tray
Bake for 10-12 minutes (or 15-20 if doing muffins) until the tops spring back when lightly pressed.
Set aside to cool while you make your glaze.
To make the glaze –
Melt chocolate your preferred method, add espresso (if using) and almond butter them stir until smooth creamy and well combined.
Once melted, dip each donut in to melted chocolate and place onto a wire rack (glaze side up) and repeat until all donuts have been glazed.
Sprinkle with a crushed cookie – optional but SO GOOD!
Enjoy xo

* I love Macro Mike plant based almond protein powder (have not tested any other brand/type 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 power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

You “can” sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these donuts (& your life by extension) to a whole new level!

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Question of the day –

What’s your favorite flavor donut?

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 baked, grain free mocha fudge snickerdoodle donuts (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

__________________________________________

The post {Baked – Grain Free} Snickerdoodle Donuts + Mocha Fudge Glaze!!! first appeared on Better with Cake.

{Lower carb – Sugar free} Classic Style ANZAC Biscuits

Emma — Thu, 24 Apr 2025 06:00:21 +0000

Healthy, homemade, classic style (lower carb – sugar free) Anzac Biscuits!

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed that biscuits were sent by wives & women’s groups to soldiers abroad because the ingredients do not spoil easily & the biscuits kept well during naval transportation. Every year we make them to honor the memory of this age old tradition!

Just quickly for my non-Australian friends ANZAC biscuits are kind of a like your classic style oatmeal cookies but way easier (& tastier IMO) .

Gloriously golden, deliciously buttery, crispy on the edges, soft & chewy in the middle.

So simple but so delicious, one of my family’s all time faves – nothing beats a classic style ANZAC biscuit!

Made with just a handful of ingredients that I bet you have on hand already & can be ready to devour in around 20 minutes – even when you have little hands/helpers involved.

This recipe is a much loved family favorite and one that we traditionally make in honor of Anzac day each and every year. It’s a much loved classic that holds a special place in our hearts and hope you enjoy it as much as we do.

Delicious, nutritious & happily devoured by all. Always.

Gluten free – Dairy free -Grain free – Sugar-free – Paleo – 100% Vegan friebdly – but, most importantly, they really are just downright delicious & you need them in your life because, yummmmmmm

The perfect treat to make, eat, honor & remember the spirit of the Anzac’s & to simply have on hand to fuel the busy week ahead.

Lest we forget

Healthy, homemade ANZAC biscuits

Cook Time: 15 mins
Persons: 6-10
Difficulty: Easy

Ingredients
1/2 C rolled oats (regular or gluten-free, you can also sub quinoa flakes if you prefer to make paleo-friendly)
1/3 C shredded (desiccated) coconut
1/2 C almond meal (can use reg plain flour)
1/2 tsp Bicarbonate of soda – aka baking soda
1/4 C monk fruit sweetener
*I love using lakanto brown sugar alternative for that hint of molasses/caramel – can use classic white, coconut sugar or reg brown sugar
1 Tbsp butter/ghee or coconut oil (use 2 Tbsp if using reg plain flour)
1 Tbsp maple syrup – I use sugar free
1 Tbsp boiling water

Instructions
Line a baking tray with baking/parchment paper (or a silpat mat) and set aside.
Preheat oven to 150’C (300’F)
Place oats, coconut, flour and sugar into a medium size bowl and stir to combine. Set aside.
Place butter into a small saucepan over low heat, add maple syrup and allow to melt.
Remove melted butter/maple syrup mix from heat and add baking soda, then boiling water and stir to combine and pour immediately into your oat/flour mix and stir to combine.
Spoon a heaping scoop of batter into your hands and shape into rounds then place onto prepared baking sheet. Repeat until all batter has been used (we usually get 8-10).
Bake for approx 8-10 minutes, until golden.
Enjoy xo

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Question of the day –

When it comes to cookies do you prefer soft and chewy or crisp and crunchy? I’m a soft and chewy girl, allllll day long!

Let me know in the comments below and please, for the love of all that is good in this world when you do make your Anzac biscuits (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 {Lower carb – Sugar free} Classic Style ANZAC Biscuits first appeared on Better with Cake.

Lemon and Poppyseed Muffins

Emma — Sun, 12 Jan 2025 18:50:42 +0000

Lovely Lemon & Poppyseed muffins! A wonderful little palette cleanser after allllll the deliciously indulgent Christmas treats (I regret nothing ) !

To say I am obsessed with these adorable little muffins is a bit of an understatement. I may or may not have made them 3 x in 2 weeks (I totally did!) and each time I make them I feel like I fall more & more in love with them!

Subtly sweet, soft and tender with the perfect hit of light, fresh, zesty, lemony deliciousness!

Hear me when I say, you neeeeeed in on this.

Made with no refined flour or sugar using just a handful of 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 less than 20 minutes!

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb – Paleo – Keto – Vegan friendly – but most importantly they really are downright delicious and you need them in your life because, yum!

Super simple, seriously delicious and 100% worthy of their title.

Subtly sweet, soft, tender & bursting with deliciousness. They’re practically perfect in every way!

I hope you love them as much as I do which just in case you missed it, is A LOT!

FYI – these make THE PERFECT make-ahead grab & go breakfast or morning/ afternoon treat for busy days! They are 100% freezer friendly so you can make a double, triple, quadruple batch now, then stash them in the freezer so they’re ready for the week , or just something to have on hand should unexpected visitors pop by. Look at you being all organized!

From my heart to yours, Enjoy xo

Lovely Lemon and Poppyseed Muffins

Cook Time: 15 mins
Persons: 6-9
Difficulty: Easy

Ingredients
2 eggs – or flax eggs
2 Tablespoons of vanilla yoghurt
1 Tablespoon of lemon juice (from 1/2 a large lemon)
1 teaspoon of lemon zest
1 teaspoon of vanilla almond milk
1 teaspoon of vanilla
1 cup almond flour
2 Tbsp vanilla (or white chocolate) protein powder *
1/4 cup of monk fruit sweetener**
– or granulated sweetener of choice
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
1 Tablespoon of poppy seeds
For the glaze which is technically optional but super delicious + life’s better frosted! –
Powdered monk fruit sweetener (or icing sugar)
A splash of milk (or water) – to desired consistency

Instructions
For the muffins ;
Pre-heat oven to 175’C/350’F
Line your muffin tray with paper cases then set aside.
Place all muffin ingredients apart from the poppyseeds into a medium-size bowl and stir until well combined.
Add poppyseeds and stir until just combined. Try not to overmix
Spoon your batter into your prepared muffin tray.
Bake for 12-15 minutes – until the top springs back when lightly pressed.
Set aside to cool .
For the Frosting :
Sift icing sugar (not essential but ensures they’re no lumps in your frosting)
Add milk (or water) 1 teaspoon at a time to reach desired consistency.
Drizzle muffins
Enjoy xo

*I use Macro Mike vanilla buttercream (or caramelized white chocolate) plant based almond protein powder ! 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 power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!
You “can” sub 1 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make these muffins extra magical!
**The lovely team @ Lakanto have given me a discount code to share with you – EMSWANSTON15 = 15% off all the things. let me know if you have any questions or need product recs. Happy shopping xo

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Question of the day –

What’s your all-time favourite flavour muffin (or cupcake)? any suggestions or requests on what I should make next?

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 lovely lemon and poppyseed 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

__________________________________________

The post Lemon and Poppyseed Muffins first appeared on Better with Cake.

{Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting

Emma — Sat, 04 Jan 2025 20:07:30 +0000

Sugar free maple vanilla banana bread with the creamiest, dreamiest whipped espresso “cream cheese” frosting is happening at your house, today (if not today, please promise me it will be sometime in the VERY near future)!!!!

It’s super delicious, seriously easy and makes a wonderful treat, any time of day!

Im trying to think of something fun to tell you, some witty caption but honestly, I got nothing . . .

All I can think about is how insanely delicious this banana bread is (was?!) and how excited I am for you to try it!

Subtly sweet, light, fluffy, super flavourful banana bread topped with lashings of secretly healthy, protein-packed whipped espresso “cream cheese” frosting . . . it’s a need my friend, A NEED!

Not surprisingly whatsoever, the espresso-infused frosting is my favourite part. Not that banana bread needs any help but, if there was anything on earth that could make banana bread taste better, you can stop looking, I found it!!!!!!

Banana bread + (secretly healthy) cream cheese frosting + coffee = so much yes!

If you’re not into coffee (tell me how it is we’re friends again?! Jks, you know I love you it just means more for me!) you can absolutely leave it out! Even without the hint of espresso, cream cheese frosting always = a very good time! I promise it will be totally fine and still taste fantastic because banana bread and cream cheese are a match made in heaven. Creamy, dreamy, decadent, rich, and oh so delicious. Just mayyyyyybe not quite as magical as it is with the espresso in my opinion but you know that I’m a huge, HUGE coffee lover. I promise it will still be insanely delicious even without the espresso #youdoyouboo

So, if you, like me, are looking for a way to use up those ever-present, manky, over-ripe bananas (+ a new way to get your coffee on) , igotu! This sugar free, maple vanilla banana bread is EXACTLY what you need!

A delicious little (secretly healthy) twist on your classic style banana bread but taken to a whole new level because it’s topped with the lushest whipped espresso cream cheese frosting that I kind of want to slather it over my entire life! One taste and I’m sure you will be right there with me!

I mean, can you even . . .

You know you want in on this! ↑↑↑

Super simple, I N S A N E L Y delicious and it also happens to be secretly good for you! Made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already and ca be ready to devour within the hour!

Gluten Free – Dairy free (if you want) – Grain free – Refined Sugar free – Low Carb – Paleo – Vegan friendly !

But most importantly it really is a little slice of heaven right here on earth and you need it in your life because, yummmmm

Enjoy xo

Cook Time: 20-60 mins
Persons: 10+
Difficulty: Easy

Ingredients
For the Sugar Free Maple Vanilla Banana bread –
2 eggs
2 large (manky over-ripe) bananas = 1 C mashed
1 Tbsp vanilla
1/4 C almond butter
1/2 C maple syrup – I use sugar free monk fruit maple
2 C almond flour
1/4 C Macro Mike vanilla (or white choc) almond protein powder (see notes for subs)**
1 tsp baking pwd
1/2 tsp baking soda
For the Protein Packed Espresso “Cream Cheese” Frosting –
1 C vanilla yoghurt
3-4 Tbsp powdered sweetener of choice – I love using 1/2 powdered monk fruit / icing sugar (I just buy it @ woolworths) & 1/2 – Make Mike – vanilla (or iced mocha!!) protein powder for an extra nutritional boost
1-2 tsp finely ground instant espresso (more or less to taste)
I use OG Before you speak coffee you can buy @ woolworths or order online @ before you speak coffee – I guarantee it will change your life!

Instructions
Preheat your oven to 175’C/350″f and a baking tray with baking/parchment paper and set aside
Mix eggs, banana, vanilla, maple syrup and almond butter until smooth, creamy and well combined.
Add all remaining ingredients for your sugar free maple vanilla banana bread and stir to combine.
Pour into your prepared baking tray(or trays if making 2 small loaves instead of 1 large) and bake 2 x smaller loaves for 30-40 mins and 1 x large loaf for 40-60 minutes until the top is golden and a toothpick has just a few crumbs attached when inserted into the middle.
If you feel like the top is browning too quickly just lightly cover with foil while it continues to bake.
Once cooked, set aside to cool while you make your frosting.
To make the frosting –
Beat yoghurt, powdered sweetener / protein pwd and espresso powder until lush and silky smooth.
Slather your frosting over your banana bread
Slice
Devour!

* If you’re not using a super thick Greek style yoghurt you can lay some muslin cloth in a colander/fine-mesh sieve and let it sit to drain out some of the excess water.

** I love Macro Mike plant based almond protein powder (have not tested any other 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 power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! Use AMB-EM to get a cheeky discount of you want to try it & believe me, you do!

NOTE – You can sub 1 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

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Question of the day –

What’s your favourite way to use up those manky over-ripe bananas? A girl can never have too many options! LMK

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 maple vanilla banana bread with its creamy, dreamy, protein-packed espresso “cream cheese” frosting (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

__________________________________________

The post {Sugar Free} Maple Vanilla Banana Bread + Espresso “Cream Cheese” Frosting first appeared on Better with Cake.

Choc Hazelnut Muffins

Emma — Wed, 18 Dec 2024 06:03:49 +0000

Light and fluffy super fudgy rich chocolate muffins stuffed with lush and creamy chocolate hazelnut spread its a need my friend, a neeeeeddddd!

These super fudgy chocolate hazelnut filled mud muffins are ridiculously indulgent (yet secretly healthy!!), super easy to make and seriously chocolatey. Super moist, rich chocolate muffins stuffed with a luxurious chocolate hazelnut filling and finished with a rich dark chocolate ganache, these muffins are without doubt one of the best chocolatey treats out there. (Even if I do say so myself.)

And on that note, Ima keep this short and sweet for you today because:

1 – I’m trying to think of something fun to tell you, some witty caption, a funny story but honestly, I got nothin’

2 – I’m still struggling with this intense pain in my shoulder and being on my computer seems to make things feel (at least) 10 x more uncomfortable! Apparently, something about the way I hold my arm when I type seems to really aggravate the pesky lil tear. Can confirm, it’s not a fun time but thankfully I have these double chocolate hazelnut stuffed muffins to make me feel better! Chocolate (and nut butter) makes everything better!

3 – Who wants to listen to (or read) my ramblings when there are super fudgy, chocolate hazelnut stuffed mud muffins to be made!

Super simple, insanely delicious and you are going to love, love, LOVE them!

And yes, the fact that we are calling them muffins + the fact that they are made with eggs & Greek yogurt (hello, protein!!) & also include a hit of espresso not to mention that they’re stuffed with nut butter, means they’re totally acceptable for breakfast consumption!

If you do one more thing today (or add it to tomorrow’s to-do list ), please let it be making these!

Gluten free – Dairy free – Grain Free – Refined Sugar free – Low Carb – Paleo – Keto – 100% Vegan friendly!

1 bowl + 20 mins!

I hope you love them as much as we do which FYI – is A LOT!

From my heart to yours, enjoy xo

Super Fudgy Chocolate Hazelnut filled Mud Muffins

Cook Time: 15-20 mins
Persons: 9
Difficulty: Easy

Ingredients
For the choc fudge mud muffins:
2 eggs
2 Tbsps vanilla yoghurt
2 Tbsps unsweetened vanilla almond milk
1 Tbsp vanilla
3/4 C almond flour
1/4 C monk fruit sweetener – or coconut sugar / granulated sweetener of choice*
1/4 C cacao
2 Tbsp Macro Mike deluxe chocolate almond protein powder (see notes for subs)**
1 tsp instant coffee***
1 tsp baking powder
A pinch of salt
1 Tbsp unflavoured collagen – opt – it will not change the taste or texture but adds a hit of protein which makes me feel better about eating them for breakfast & is great for hair, skin nails & gut health!
For the filling –
1/2 C chocolate hazelnut butter****
For the frosting –
1 C dark chocolate (chips or chopped)
1 C coconut (or regular) cream
A pinch of salt
+ 1-2 Tbsp crushed hazelnuts to sprinkle on top – optional but SO good!

Instructions
Pre-heat oven to 175’C/350’F
Line a muffin tray (or grease well) then set it aside.
Place all muffin ingredients into a small bowl and stir until well combined.
Spoon muffin mix into your prepared muffin tray (I love to use an ice cream scoop for less mess & ensure equal batter distribution).
Bake for 15-20 minutes until the tops spring back when lightly pressed.
Set aside to cool while you make your frosting.
To make the frosting –
Place chocolate into a heat-proof bowl and set aside.
Heat the cream in a small saucepan over low heat just until bubbles appear just around the edges and it’s warm (not boiling!)
Pour the cream over the chocolate and let it sit for 30 seconds without touching or stirrign it, then, once the 30 seconds have passed stir continuously until it’s smooth and glossy then let it sit and cool slightly until it thickens and is spreadable without dripping.
To assemble . . .
Take a small knife and cut out a section of the top of each muffin. I just insert a small knife on a 45’ish angle about a 1/2 cm in from the edge and just cut around so you remove a little cone shape from the middle of each muffin. Discard the cone (and by discard I mean snack on them as you move from cupcake to cupcake #chefperks)
Fill each cupcake cavity with a (heaping) spoonful of chocolate hazelnut butter
Repeat until all muffins have been filled.
Once your choc fudge muffins have been stuffed with chocolate hazelnut butter, slather them with your mocha fudge frosting (or you can pipe a puffy cloud by spooning the cooled mixture into a ziplock bag and snipping off one of the corners. Just place the tip over the center of the muffin and gently squeeze. Repeat until all muffins have been frosted.
Enjoy xo

* I use Raw earth sweeteners which is a natural sugar alternative – the brown “sugar” gives a hint of caramel which is incredible – you can just buy at your local woolworths, coles or independant supermarket.

NOTE – You can sub 1/2 teaspoon of coconut flour in place of the protein powder but the taste & nutritional boost the protein pwd adds really takes these muffins to a whole new level!

*** I use before you speak high performance instant coffee (the adrenal reset/ decaf is a must and for loaded coffee the OG & unsweetened are my current faves) EMS10 = 10% off all things @ before you speak coffee if you want to try & believe me, you really do!
You “can” omit but that touch of espresso pwd really helps enhance the richness of the chocolate!
**** For a low sugar/ high protein alternative I love using Macro Mikes Choc Hazelnut Protein + PB Powder – just mix with water

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Question of the day –

What would your dream flavour muffin (or cupcake) be? Any suggestions or requests on what we should make next?! LMK!

Feel free to share recipes, or links to your fave recipes in the comments below 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 ox

__________________________________________

The post Choc Hazelnut Muffins first appeared on Better with Cake.

Choc Fudge “Rum” Balls

Emma — Sat, 14 Dec 2024 17:34:51 +0000

Chocolate-covered rum balls!

Because is it even Christmas without a cheeky rum ball (or two?!) !

If you’re my mother-in-law, the answer is no! Girlfriend is cuckoo for a Christmas rum ball!

As in, she gets all giddy like an excited little school girl as soon as she sees them appear in stores . . . in October!

The rest of us be like “umm seriously way too soon for Christmas stuff in stores?!” And girlfriend be all happy dancing and high five-ing strangers about the appearance of the rum balls! which is exactly what you’ll be doing once you taste these bad boys!

Subtly sweet, seriously chocolaty, super fudgy infused with a gentle heart & belly-warming hum (or loud rev if you prefer) of “rum”

Made with just a handful of ingredients that I bet you have on hand already & can be ready to devour in less than 20 mins & they get bonus point because they also happen to be secretly good for you!

They are packed with protein, calcium and are rich in magnesium thanks to those deliciously buttery almonds. And, you also get a double dose of antioxidants thanks to the addition of cacao as well as that decadent, rich, dark chocolate coating! Deliciously winning on so many levels!

You’re welcome

These all-natural, secretly healthy {non-alcoholic} chocolate-covered rum balls would make the perfect addition to your Christmas snack table or, a great little, secretly healthy, fun and festive treat to make and give to friends, family, teachers, co-workers, you name it!

Feel free to use real rum if you prefer and kick up the quantity of you want a stronger flavour but, for me this tiny amount of rum extract (just 1/2 a teaspoon) was perfect. It was subtle, not at all in your face or over-powering – just delicious.

However you choose to do it you really cant go wrong!

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

From my family to yours, enjoy xo

Choc Fudge Rum Balls

Prep Time: 15 mins
Persons: 10+
Difficulty: Easy

Ingredients
For the rum balls –
1/2 C mixed almonds/cashews/walnuts
1/2 C almond meal
3/4 C pitted dates, about 6 – I used medjool*
2 Tbsp of cocoa
2 Tbsp almond or cashew butter
1 Tbsp of vanilla extract
1/2 tsp of rum extract (or a shot or 2 of the real deal)
1/2 tsp instant espresso pwd
a pinch of salt
a splash (1-2 Tbsp) water (or rum) as needed – just enough to bring the ‘dough” together
1 scp (30g) chocolate / vanilla (or preferred flavour) protein pwd* – optional
dark choc, roughly chopped
1-2 Tbsp of unflavored collagen – optional – gives an extra boost of protein and is great for hair, skin, nails & gut health!
For the chocolate coating –
1 C dark chocolate
1/2 tsp instant espresso
Festive sprinkles
*you can also skip the chocolate coating & just roll in dessicated coconut, cocoa pwd or just leave them as they are.

Instructions
Place nuts in your food processor/blender and process until nice and fine. Remember as always you want there to still be a few little “chunks” to give the bites a little texture.
Add almond dates and process until the mixture starts to come together to form a nice sticky “dough”.
Add almond meal, cocoa powder, salt along with your vanilla and rum extract then process again until combined.
If your dough is a little dry add a splash of water 1 teaspoon at a time until it comes together to form a delicious chocolaty dough.
add chopped chocolate, if using & stir to combine.
Using your hands, roll approx 1 heaping Tablespoon of the mixture into deliciously blissful bite-size pieces then set aside.
Place sprinkles into a small bowl (or plate) and set aside.
Melt chocolate by your preferred method then mix in the espresso and stir until dissolved.
Using 2 forks, toss each bliss bite in the melted chocolate then roll in sprinkles
Pop them back on the lined baking tray (and into the fridge to speed things up) until set.
Store in an airtight container in the fridge until you’re ready to share in the love.
Enjoy xoxo

* If your dates aren’t super fresh & juicy, soak them in boiling water for 10 mins to help rehydrate them then drain & proceed

I use Macro Mike vanilla buttercream (or cinnamon churro) plant based almond protein powder best 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 power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT! AMB-EMMA to get a cheeky discount if you want to give it a try

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Question of the day –

What holiday treats are you snacking on this year?

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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 sugar free, salted caramel cashew butter fudge (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 xo

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The post Choc Fudge “Rum” Balls first appeared on Better with Cake.

{Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins

Emma — Fri, 08 Nov 2024 19:16:58 +0000

Basic bakery-style blueberry coffee cake muffins . . .

Basic ingredients, basic in execution but the taste, the texture is anything but basic, they truly are out of this world delicious and no one will ever know that they also happen to be secretly healthy too!

Subtly sweet, light, fluffy, soft, and tender, vanilla spiked muffins with perfectly golden, crunchy muffin tops and are bursting with sweet juicy blueberries . . .

Last week I had a massive craving for a big, beautiful, blueberry muffin . . . I’ve been obsessed with blueberries for months now. Usually, I just eat them straight from the punnet (classy, I know) but this day straight from the punnet wasn’t going to cut it, a blueberry muffin MUST be had. But not just any ol’ blueberry muffin, I need a bakery-style blueberry coffee cake muffin because streusel-topped muffins are greater than all!

So off to the kitchen I went . . .

Ummmm I don’t want to toot my own horn or anything but they turned out so well, I was smitten! *toot, toot*

I packed one into spunky husbands lunch box and within minutes of morning tea time, I got a text from him telling me how amazing they were . . . then Eve had one after school and she loved them too! You know you’re onto a winner when the whole family approves!

I have been making muffins for our mid-morning/after-school snacks for months now, but these new, new, low carb, paleo, bakery-style blueberry muffins have been declared one of, if not THE BEST I’ve ever made! One taste and I think you’ll agree. They’re so simple but they’re just so good!

What you’ll need to make your new fave, low carb, gluten-free, bakery-style blueberry coffee cake muffins –

Eggs – or flax eggs (to make 1 flax egg mix 1 Tbsp flaxmeal/ground flaxseed with 2.5 Tbsp water, mix it up and let it sit for 5 mins)
Vanilla yoghurt – Dairy or non-dairy, either works just fine
Vanilla extract
Vanilla almond milk – or milk of choice
Monkfruit sweetener – or granulated sweetener of choice
Almond Flour
Coconut flour
Blueberries, obv
Tapioca or arrowroot starch – tossing our blueberries in a little flour before we mix them into the batter helps to stop them all from sinking to the bottom
A pinch of salt, always
Baking soda & baking powder to help them rise.

Pretty standard ingredients, right? I bet you have most things on hand this very minute!

How to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

Honestly, as far as baking goes, it doesn’t really get much easier than this . . .

Just throw everything but the flour drenched blueberries into a bowl, give it a little stir . . . fold through the blueberries, scoop into your lined muffin tray, sprinkle on your streusel, bake, devour . . . see, told you it was easy!

But . . . Don’t overmix the batter. Mix your dry ingredients into your wet ingredients until it’s just combined. If you overmix the batter your muffins may turn out dense and a bit rubbery, which nobody wants!

A more few tips on how to make your low carb, gluten-free, bakery-style blueberry coffee cake muffins –

I prefer to use fresh blueberries, I find frozen ones work fine but they do cause the batter to seize a little because of the sudden change in temperature and they also tend to bleed a lot through the mixture which can result in your muffins looking a touch green . . . they will still work just fine and taste absolutly delicious but it’s just something for you to keep in mind. I prefer fresh berries but frozen will work if that’s what you have or prefer to use.

Use an ice cream scoop to get your batter from the bowl into the muffin tray. This is by far the easiest and least messy way Ive found (a lot less drips on the counter and yourself, and the muffin tray) and it also produces nice, uniform and even sized muffins! Deliciously winning on so many levels!

Ok, I think that’ it . . . so, what are you waiting for . . . go get your deliciously simple, secretly healthy, anything but basic, basic, bakery-style blueberry coffee cake muffin on!!

And FYI – just in case you, like me, are wondering why it’s called a coffee cake when there’s no actual coffee in it . . . apparently (according to google) – “coffee cake is a moist, tender cake that is usually topped with some kind of streusel topping and served alongside coffee or tea at breakfast (!!!!) … A coffee cake might have coffee in it, but the name comes from the fact that it is served with coffee, not because it has coffee in it.

So . . . cake for breakfast it is! Thanks, google!

Life’s short, eat dessert for breakfast (it’s OK, we’re allowed, google said so and if google said it, it must be true, right?!)!
*pls know I don’t actually believe everything google has to say but, an excuse to eat cake for breakfast . . . I’m in!

Super simple, insanely delicious and I hope you love them as much as I do which just in case you didn’t catch it is A LOT!

From my heart to yours, Enjoy xo

For my visual learners, Click here for some step-by-step pics & to cook along with me

Bakery Style Blueberry Coffee Cake Muffins

Cook Time: 15 mins
Persons: 9
Difficulty: Easy

Ingredients
For the muffins –
2 eggs
2 Tablespoons of vanilla yoghurt
2 Tablespoons of vanilla almond milk
1 Tablespoon of vanilla
1 cup almond flour
2 Tbsp vanilla (or white chocolate) protein powder *
1/4 cup monk fruit sweetener (I lakanto**) – or granulated sweetener of choice
1 teaspoon baking powder
1/2 teaspoon of baking soda
A pinch of salt
Blueberries – measure with your heart
1 tsp arrowroot or tapioca flour
1 scoop of unflavoured collagen – totally optional & it will not change the taste or texture but adds a hit of protein (which totally makes me feel better about eating cake for breakfast) & is great for hair skin, nails & gut health
For the glorious golden streusel crumb topping –
1 Tablespoon of almond meal
1 Tablespoon of monk fruit sweetener** – or granulated sweetener of choice
1 teaspoon of liquid coconut oil

Instructions
For the muffins ;
Pre-heat oven to 175’C/350’F
Line your muffin tray with paper cases then set aside.
Mix your streusel topping in a small bowl and set aside.
Place all muffin ingredients apart from the blueberries into a medium-size bowl and stir to combine.
Toss your blueberries in flour then fold into the muffin batter (or you can scoop the batter into the muffin tray & just place your blueberries on top then sprinkle the streusel) . Try not to overmix
Spoon your batter into your prepared muffin tray.
Sprinkle with the streusel mix.
Bake for 12-15 minutes – until the top springs back when lightly pressed.
Enjoy xo

I use Macro Mike vanilla buttercream (or caramelized white chocolate) plant based almond protein powder ! 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 power (plant based/dairy free or otherwise!!) I have ever tried. And I have tried A LOT!
You “can” sub 1/2 tsp coconut flour in place of the protein powder but the flavour & nutritional boost the protein pwd adds really make these muffins extra magical!
The lovely team @ Lakanto have given me a discount code to share with you – EMSWANSTON15 = 15% off all the things. let me know if you have any questions or need product recs. Happy shopping xo

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Question of the day –

What’s your fave flavour muffin? Any suggestions or requests on what we should make next?

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 light, fluffy, bakery-style blueberry coffee cake 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 {Low Carb – Gluten Free} Basic Bakery Style Blueberry Coffee Cake Muffins first appeared on Better with Cake.

3 Ingredient Spooky Spider Cookies

Emma — Fri, 25 Oct 2024 16:35:26 +0000

Trick or treat?!

Pretty sure you and I know my answer will always be treat.

Especially if there is chocolate and nut butter involved!

Who’s with me?!

I know Halloween isn’t something we really celebrate here in Australia but give me an excuse to make some fun and festive treats and I am all in.

I just can’t help myself.

Eve asked if we could make batch of festive cookies to share with her friends for their after school Halloween party and lets just say, she didn’t have to ask twice.

Cookies, chocolate and peanut butter . . . I’m always in!

I know it’s a little last minute but these spooky little spider cookies turned out so well I thought I might as well snap a couple of pics and share them here for you to enjoy too.

Just in case you were looking for some last minute festive fun . . . or just a different way to get your daily chocolate, PB, cookie fix!

3 ingredients to make the cookies, 3 ingredients to put it all together and if you don’t want to start from scratch it’s still just 3 ingredients that you’d need to buy, although if your anything like me, cookies, chocolate and peanut butter are life essentials that we ALWAYS have on hand.

Chocolate = happiness.

Peanut butter is the glue that holds my body together

And cookies, well . . . I just love em’

If you haven’t made these quick and easy 3 ingredient peanut butter cookies yet then you my friend are in for a real treat!

Especially with the added chocolate . . . sooooo good!

The cookies themselves are crisp and crunchy, but not too crunchy, subtly sweet, deliciously buttery – cripsy edges but soft & chewy in the middle which if you ask me, is the best kind cookie!

They come together in 1 bowl with 1 spoon and bake up to delicious, delectable , devour-able perfection in just 6-8 minutes!

While your cookies cool, melt some chocolate , pour into a ziplock (or piping bag if you have one handy), drizzle on some spidery legs, add some google-y eyes to your peanut butter cups and voila.

flourless dark chocolate peanut butter spoooky spider cookies for everyone!

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

Fun to make, fun to eat, fun to share with the ones you love! Or just keep all to your fine self because, yummmm

All natural, quick and easy , crisp and crunchy, deliciously buttery dark chocolate peanut butter spooky spider cookies . . .

I hope you love them as much as we do, which FYI, is A LOT!

Chocolate Peanut Butter Spooky Spider Cookies
Cook Time: 10-15 mins
Persons: 10-12
Difficulty: Easy

Ingredients

For the cookies –

1 cup of peanut/ almond or cashew butter – or nut/seed butter of choice

1/2 cup of monk fruit sweetener – or coconut sugar

1 egg – vegan friends sub flax egg

1 Tablespoon of tapioca (arrowroot starch) – optional

Optional add ins-

A pinch of salt

1/2 teaspoon of vanilla extract – optional

2 Tablespoons of collagen – for gut healing goodness

For serving –

1/2 cup of dark chocolate

2 Tablespoons of white chocolate (or you can just uy those googly eye sprinkles, I just didnt have any at the time)

Peanut butter cups – “can” sub store bought but my healthy home made spiced peanut butter cups make these cookies (& your life by extension) at least 10 x more magical
100% worth it!!

Instructions

Pre-heat oven to 175’C/350/F

Line a baking tray with baking/parchment paper (or a silpat mat) and set aside)

Whisk egg, sugar, vanilla, salt and collagen, if using, in a medium size bowl until well combined.

Add peanut butter and stir until it comes together to form a dough.

Scoop, roll and press into desired shape and size and sprinkle with a little extra salt.

If you want the pretty pattern on top use a fork to gently press down in the centre.Note – keep in mind these cookies don’t really spread much so shape them how you want to eat them.I like to make mine on the smaller side and tend to use about 2 Tablespoons of dough per cookie. Feel free to make them as big or small as you like #youdyou just make sure you adjust your baking time accordingly.

Bake smaller cookies for 6-8 minutes, or larger cookies for 10-12 – until they are deliciously golden and feel just set. You may think they are slightly under done but trust me, they’re perfect. They firm up as they cool.

Now comes the hard part, you need to leave your cookies on the baking sheet for 3-5 minutes or so to cool and set before you move them.

If you try to move them too soon they will crumble. They will still be delicious but they may fall apart in your hands. If this happens, fear not, either continue on and inhale the crumbs or set them aside and use them as a smoothie topper!

While your cookies are cooling melt chocolate by your preferred method.

Pour your dark chocolate in to a small zip lock bag and pipe on your spiders legs

Use a tooth pick to add google-y eyes to your peanut butter cups (not necessary but still fun) . Start with a dot of white and then add a smaller dot of dark chocolate to make the pupils.

Press your peanut butter cup on to the centre of your cookie, ,the melted chocolate should hold them in place.

Devour

Note – Cookies will keep well in an air-tight container for up to 7 days (ours have never lasted that long so that’s best guess) or can be frozen for up to 3 months.

Enjoy xo

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Question of the day –

What’s your favourite Halloween 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 3 ingredient flourless dark chocolate peanut butter spooky spider cookies (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 3 Ingredient Spooky Spider Cookies first appeared on Better with Cake.

{Sugar FREE} Salted Caramel Fudge!

Emma — Fri, 15 Dec 2023 19:03:44 +0000

I just have 5 words for you today . . .

Sugar Free Salted Caramel Fudge !

Buttery cashews are blended with a splash of vanilla, a drizzle of maple syrup, a pinch of salt, a touch of coconut oil, sprinkled with crisp and crunchy, toasted coconut flakes, chilled, sliced then dipped in dark chocolate.

Oh yes, I did! And you should too!

Because, this fudge . . . I honestly don’t know what to tell you.

It’s velvety smooth, deliciously creamy, subtly sweet and simply divine!

And you would not believe how easy it is to make!

How to make sugar free salted caramel cashew butter fudge?

You simply throw all of your fudge ingredients into your blender and let it do the work for you! As far as treat making goes I don’t think it gets much easier than this! And would you just look at how creamy it is and those flecks of vanilla

Once your salted caramel cashew butter fudge is blended and looking all creamy and dreamy like, we simply pour our creamy fudge into a lined baking tray, sprinkle with some coconut flakes and then pop it in the fridge (or freezer, it’s faster) for a few hours to set.

Once that’s done you slice it up, melt some chocolate, dip, chill and enjoy!

It really is that easy!

The hardest part about making this recipe is waiting for the fudge to set.

And let me tell you although the struggle is very real, it’s also very, VERY worth it.

Shall I remind you again?!

5 words . . . Sugar free Salted Caramel Fudge!!!!!!

A creamy, dreamy, deliciously indulgent fudge made with no refined flours or sugars using just a handful of real food ingredients that I bet you have on hand already and can be ready to devour in just a matter of minutes!

And, and, it also happens to seriously good for you!

Sugar-free
Packed with protein
Loaded with gut-healing goodness!

Not that anyone would ever know! Its soooo good!

Deliciously winning on so many levels

One last tip before you go get your fudge on . . .

How to store your sugar-free salted caramel cashew butter fudge?!

This fudge is best stored in the fridge in an airtight container and should keep well for 2-3 weeks (but I doubt it will last that long because its soooooo yummy, we always eat ours within a few days #noegrets) however, it can also be frozen for at least 3-6 months! So, you can make a double-triple-quadruple batch so it’s ready for when the festivities begin (or the cravings strike). Look at you being all organized!

OK, I think that’s it from me.

All natural, quick and easy, creamy, dreamy, velvety smooth, subtly sweet, salted caramel cashew butter fudge with a decadent espresso infused dark chocolate coating

Fun to make, fun to eat & fun to share with the ones you love!

From my heart to yours, enjoy xo

Salted Caramel Dark Chocolate Cashew Butter Fudge

Prep Time: 10 mins - Chill Time: 2 hrs mins
Persons: 16
Difficulty: Easy

Ingredients
For the sugar free , salted caramel cashew butter fudge –
1 C natural cashew butter (just cashews + salt – or natural nut seed butter of choice)
or 1 1/2 C of raw cashews soak in boiling water for 10 mins if using
2 teaspoons of vanilla extract
1/4 C Maple Syrup (I use sugar-free)
1/4 C of coconut oil, melted and cooled
1/2 teaspoon of salt
1 Tablespoon of Macro Mike sugar free – probiotic rich – plant-based protein powder (I the salted caramel, vanilla butter cream or caramelized white chocolate in this recipe) – technically optional but makes your fudge thicker & richer & gives it a nice little nutritional boost + a hit of protein which makes me feel better about eating it for breakfast! use AMB-EM for a cheeky discount off if you want to give it a try.
1 Tbsp unflavoured collagen – optional but adds an extra hit of protein & is great for hair, skin, nails & gut health!
For the espresso infused dark chocolate coating –
1/4 cup dark chocolate
1 sachet of before you speak coffee (I use the decaf mocha – EMS10=10% off if you want to try it) – or 1/2 tsp finely ground instant espresso pwd – reg or decaf
3 Tablespoons of toasted coconut flakes

Instructions
If using raw cashews – place your cashews into a medium-size bowl and pour over enough boiling water to ensure they are fully submerged. Set aside for 20 minutes then drain and rinse.
Line a small rimmed tray or loaf pan (I used a small 7 x 5 pyrex dish) with baking/parchment paper and set aside.
Place your cashew butter (or nut butter of choice), coconut oil, vanilla, maple syrup, protein pwd (if using) and salt into a blender (or food processor) and process until smooth, creamy and well combined.
Pour your salted caramel cashew butter into your prepared tray, spreading into one nice even layer.
Sprinkle over your toasted coconut flakes and pop your fudge into the freezer for an hour or 2 (or even overnight) to set.
Once your fudge has set, cut it into whatever size your pretty little heart desires. FYI – I cut mine into 16 x bite size pieces.
Once cut place back into the freeze while your prepare your chocolate.
Melt chocolate by your preferred method – I like to do mine double boiler style on the stove top but do what you feel.
Once you have your chocolate melted and ready to go, take out your tray of fudge slices and carefully dip the bottom of each in a little melted chocolate and placing each one back onto the frosty baking sheet as you go. Continue until all your fudge has a dark and delicious chocolate coated underside.
Drizzle any remaining chocolate over the top and pop your fudge back into the fridge or freezer to set and enjoy.
Enjoy xo

This fudge should keep well refrigerated for 5-7 days or frozen for 3-6 months

NOTE – This fudge is quite delicate so I suggest keeping it refrigerated (or even stored in the freezer) until you are ready to serve

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Question of the day –

What tasty treat are you most looking forward to enjoying this festive season?

Do it, do it You know you want to xo

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The post {Sugar FREE} Salted Caramel Fudge! first appeared on Better with Cake.

S’mores!

Emma — Mon, 03 Jul 2023 20:05:43 +0000

6 ingredient {low carb – gluten free} dark chocolate peanut butter s’mores!!!!

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

6 ingredient {Low Carb - Gluten Free} Dark Chocolate Peanut Butter S'mores

Cook Time: 15 mins
Persons: 6
Difficulty: Easy

Ingredients
For the cookies –
3/4 C peanut butter
1/2 C monk fruit sweetener (or granulated sweetener of choice)
1 egg – or your fave egg replacer
1 Tbsp tapioca (arrowroot) starch
For the filling;
1 block dark chocolate
1 sachet decaf mocha before you speak coffee – technically opt but makes them 10 x more magical
6-12 marshmallows – depending on size and how mallow-y you want your filling

Instructions
Mix cookie ingredients
Shape
Bake @ 175’C/350’F for 6-8 mins
* note – they will be soft, let them sit, untouched for 2-3 mins and they will firm up & get nice & crunchy as they cool. Trust xo
While your cookies cool and set, melt choc & espresso pwd
Top the smooth/ underside of each cookie with a dollop of melted choc
Add a marshmallow (or 2)
Pop back in the oven / under the grill or just in the air fryer (which is what I did) for 3-5 mins until the marshmallow is puffed & toasted to your liking
Top with another cookie
Devour!
* careful, those roasty, toasty marshmallows are hot, hot, HOT!!

*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.