I have put together a list of 14, quick, easy, deliciously indulgent, secretly healthy sweet treats that I know you and your honey will absolutely adore!

All recipes are made with just a handful of ingredients that I bet you have on hand already and come together in under 30 minutes!

They also happen to be all gluten free, dairy free, grain free, refined sugar, keto and paleo friendly but, most importantly, they all taste simply divine – the perfect way to treat yo self and that special someone in your life . . . fun to make, fun to eat, fun to share with the ones you love!

Let’s do this . . .

1 – 3 Ingredient Dark Chocolate Strawberry Coconut Butter Fudge

2 – Healthy, Homemade Salted Dark Chocolate Caramels

3 – Strawberry & Cream Cashew Cookie Bites

4 – Dark Chocolate Tahini Fudge Bites

5 – Maple Cinnamon Roasted Almonds

6 – Healthy, Homemade Dark Chocolate Strawberry Coconut Butter Cups

7 – Dark Chocolate Coated Double Stuffed Dates

8 – 2 Ingredient Dark Chocolate Strawberry Bark

9 – Chocolate Pistachio Fudge Bites

10 – Dark Chocolate Strawberry Cashew Creams

11 – Salted Dark Chocolate Peanut Butter Tahini Fudge

12 – {Date Free} Strawberry Choc Chip Tahini Bliss Bites

13 – Cocoa Roasted Almonds

14 – Salted Dark Chocolate Peanut Butter Caramels

So much deliciousness the only thing that’s left to decide is which recipe will you make first?

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When you do make your deliciously simple, secretly healthy, homemade treats (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post 14 Deliciously Simple, Secretly Healthy Homemade Treats for Valentines Day first appeared on Better with Cake.

Well, just in case you don’t know,  it’s a lot

So, with Valentines Day just a few days away I wanted to make you something a little extra special because, well . . . I just wanted to make sure you know how much I love and appreciate you

And nothing says love like homemade chocolates, right?

Especially ones that are filled a pretty pink strawberry coconut butter!

You guys . . .

These healthy, homemade dark chocolate strawberry coconut butter cups a seriously incredible!

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

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

A hint of tartness from our freeze dried strawberries combined with the slightly nutty, subtle sweetness of the coconut flakes cuts through the richness of the chocolate just perfectly.

They really are divine!

I think we can all agree that chocolate and strawberries are a match made in heaven and, these deliciously simple, healthy, homemade dark chocolate strawberry coconut butter cups . . .

are little slice of heaven right there in your hot little hand!

The strawberry coconut butter filling is like nothing I have ever tasted before.

It’s so different, in both taste and texture, from the nut butter filled cups we have made in the past.

The strawberry coconut butter filling isn’t ooey, gooey like it’s nut butter cousins. Once it’s set into it’s chocolate casing it solidifies a little so it’s much firmer.

The heartier, more solid center gives our dark chocolate strawberry coconut butter cups a nice contrast in texture which I really, really love.

Decadent and rich, deliciously indulgent, silky smooth, melt in the mouth dark chocolate encases an all natural, cool, crisp, subtly sweet, deliciously buttery, slightly crunchy pretty pink, strawberry coconut butter center.

And please don’t let the fact that we are making our own chocolate, complete with DIY strawberry coconut butter filling overwhelm or intimidate you. These dreamy little cups are seriously easy to make.

All you need to get in on this deliciousness is;

5 simple ingredients

10 minutes to put it all together (and yes that includes making your own coconut butter) and

5 minutes in the fridge or freezer to set.

You can totally do this, promise.

These delicious little morsels would make the perfect treat to make for your love (or even just your fine self) this Valentines day (or any day because, chocolate!!)

I mean would you just look at them . . .

So, so pretty (but not nearly as pretty as you)

All natural, quick and easy, deliciously indulgent, secretly healthy dark chocolate strawberry coconut butter cups;

Fun to make. Fun to eat. Fun to share with the ones you love.

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

Healthy, Homemade, Dark Chocolate Strawberry Coconut Butter Cups
{Vegan, Gluten Free & Paleo Friendly}

Makes 10-12 Deliciously simple, seriously indulgent, dark chocolate strawberry coconut butter cups

Ingredients –

1 1/2 cups of unsweetened coconut flakes

*  You could always use pre-made coconut butter in place of the coconut flakes if you prefer

1 cup of freeze dried strawberries

1 Tablespoon of coconut oil, melted and cooled

1 teaspoon of vanilla

A pinch of salt

1/2 cup of good quality dark chocolate chips – I use dairy free

Optional add in;

1 scoop of collagen –  for gut healing goodness

Method –

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

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

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

4 – Now onto the strawberry coconut butter filling;

Place your coconut flakes into your food processor or blender and process until relatively smooth (it will still look slightly coarse and have a little texture to it, that’s totally fine.)

5 – Add coconut oil and vanilla process to combine.

6 – Add your freeze dried strawberries (save a Tablespoon to crumble over the tops as garnish) and process until well combined.

Now, depending on how smooth you want your strawberry coconut butter to be will depend on how long you blend it for. The longer you blend the smoother your coconut butter will be. Keep in mind that it will firm up and solidify once they cool and set.

You may want to add a little extra coconut oil for a smoother/thinner coconut butter,  Mine wasn’t completely smooth and I really enjoyed it with a little bit of texture but feel free to make it to your liking.

6 – Now, take your chocolate cups out of the fridge or freezer (they should be nice and set by now), fill each chocolate cup with a heaping spoonful of your strawberry coconut butter, then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

7 – Once all your cups are filled with their pretty pink strawberry coconut butter, top with a little extra chocolate, sprinkle over some freeze dried strawberry crumbles and place them back into the fridge (or freezer) to set.

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

Enjoy xo

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Question of the day –

If and when you choose to indulge what’s your fave 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 dark chocolate strawberry coconut butter cups (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

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The post Healthy, Homemade Dark Chocolate Strawberry Coconut Butter Cups {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

Technology has not been my friend.

First my camera died, next my server crashed and then my laptop decided to stop working?!

Arrrggghhhhhhhhhhhhhhhhh

Want.

To.

Scream!!!!!!

It has literally been just one annoying little issue after another and I am sooooo done with it!

Total first world problem I know, but seriously annoying!

Ugh, anyway . . .

Thankfully, at least for the time being, things appear to be resolved, up, running and functioning as they should.

Phew, what a nightmare that was!

Anyway, I really am sorry for skipping out on you.

Can you forgive me?!

I come bearing chocolate . . .

Not only do I come bearing chocolate but, I come bearing chocolate pudding!!!

I mean if that doesn’t say real love then I don’t know what does?!

Because, who doesn’t like pudding?!

But, this chocolate pudding I have for you is not just any ol’ chocolate pudding, oh no – not for you, you, my friend get the best of the best  . . .

Chocolate Hazelnut Chia Pudding!

You guys, this pudding  . . . insert all of the loved up, heart eyes, happy dancing emojis here  

Seriously, this chocolate hazelnut chia pudding is so, SO good!

It’s decadent, rich, thick, creamy, light, fluffy, velvety smooth, subtly sweet and intensely chocolaty with a delicate hum of hazelnut.

Chocolate + hazelnut = a match made in heaven!

And this pudding . . . it also happens to be secretly healthy and seriously good for you!

Deliciously winning on so many levels!

It’s all natural made with no refined flours or sugars using just a handful of ingredients that I bet you have on hand already!

It’s rich in antioxidants, packed with protein, high in calcium, fiber, magnesium and those all important omega 3’s!

And, it also happens to be vegan, gluten free, dairy free and paleo friendly!

But most importantly it tastes like an absolute dream.

It’s the perfect little treat for any time of day.

Those of you who have been following along for a while now may remember I have some weird texture issues with straight up chia pudding. Same goes for porridge/oatmeal.  As much as I want to and try as I might I just can’t do it which is why I always end up blending it. That way it gets silky smooth, thick, creamy and all kinds of delicious! Texture issues be gone baby!

So, if you don’t have the same texture issues that I do you can go ahead and skip the blending stage. It’s totally up to you, 100% your call. Blending it doesn’t change the flavor of the pudding at all, it tastes the same blended or not, so go ahead and do what you feel, just promise me you’ll make it, OK?!

I mean would you just look at it?!

Yum!

You could serve it as a secretly healthy, deliciously indulgent, decadent dessert that would be perfect for you to share with your love (or keep all to yourself, no judgement) this Valentines day but, it also happens to be light enough to enjoy for breakfast!

Especially if you serve it with a some fresh strawberries and and a generous sprinkling of this quick and easy, paleo friendly, coconut “muesli” (and a big ol’ vat of coffee of course).

Chocolate pudding for breakfast, sign me up!

All natural, decadent, rich, thick, creamy, light, fluffy, velvety smooth, subtly sweet, intensely chocolaty chia pudding with a delicate hum of hazelnut;

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

Chocolate Hazelnut Chia Pudding
{Vegan, Dairy Free & Paleo Friendly
Makes approx 2 serves of all natural, thick and creamy, decadent, rich, velvety smooth, secretly healthy, seriously chocolately, deliciosuly nutty chia pudding

Ingredients –

1/4 cup of coconut yogurt (or Greek style yogurt)

1/4 cup unsweetened vanilla almond milk (or milk of choice)

3 Tablespoons of  chia seeds

1 Tablespoon of cacao

1 teaspoon of vanilla extract

8-10 drops of hazelnut stevia (or 1 teaspoon of hazelnut extract)

1/2 teaspoon of espresso – optional

A pinch of salt

Optional but recommended for serving;

1 teaspoon of dark chocolate chips (or cacao nibs) , roughly chopped

1-2 hazelnuts, roughly chopped

A pinch of chia seeds

Method –

1 – Place all pudding ingredients into a small bowl or jug and stir 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.

Taste and adjust sweetness if necessary, you could add a little maple syrup or honey if you like your pudding on the sweeter side – but also keep in mind if your adding the chocolate chips for serving they will bring a touch of extra sweetness too.

4 – Pour your pudding mixture into cute little cups or bowls and place it back in the fridge for at least 30 minutes chill and re-set before serving (it gets a little warm and the consistency thins out with the friction created while blending).

6 – To serve, sprinkle with chocolate chips (or cacao nibs), crushed hazelnuts and some extra cheeky chia seeds if desired.

Enjoy xoxo

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Question of the day –

Are you a fellow chia pudding lover? What’s your favorite flavor combination?

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 pesto (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 Chocolate Hazelnut Chia Pudding {Vegan, Gluten Free & Paleo Friendly} first appeared on Better with Cake.

 Waffles were eaten . . .

Secretly healthy, super fudgey, low carb, grain free, paleo friendly love muffins were made . . .

Blow outs were had . . .

Creamy, dreamy, vegan, dairy free, paleo friendly – strawberry infused dark chocolate cups were shared . . .

Workouts were destroyed . . .

 Super sweaty, deliriously happy selfies were taken . . .

Deliciously exploding dinner salads were devoured . . .

Encouragement was given . . .

Hot chocolate was served with a cheeky shot (or 2 of espresso) and a whole lotta sprinkles . . .

Valentine’s gifts were careful crafted . . .

And quiet moments were enjoyed 

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Question of the day –

What was the highlight of your week?

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

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The post Sunday Snapshots 15-02-15 first appeared on Better with Cake.

You guys know how much I love you right?

The fact that you take time out of your busy day to stop by and listen to my ramblings and get onboard with whatever it is I’m cooking up – It really means so much to me.

For reals!

Words can not express how warm and fuzzy I get when you guys comment on recipes that you have made (or plan to make) or when you tag me on Facebook, twitter or Instagram with your BWC creations! So much love my heart just explodes and many dorky happy dances follow.

So, I wanted to make something a little bit special for you this Valentines day – bonus that by making something special for you means I get something special for me too – winning!

Today sweet invisible internet friend of mine we are going to make ourselves some creamy, dreamy, clean eating dark chocolate strawberry-vanilla cashew cream cups.

It’s quite a mouthful I know but you guys . . . what a delicious little mouthful it is!

The strawberry-vanilla cashew cream alone is simply divine!

And I know, I know it looks like there are a lot of steps to follow to get these clean eating bites of decadent, strawberry cream filled dark chocolate deliciousness into your beautiful bellies but, once your cashews are soaked they come together very quickly. I managed to get them done in under an hour and that includes stopping to take pictures.  So yep, trust me – quick and easy and oh so worth it. Promise!

So, once your cashews are good and soaked its time to make our strawberry-vanilla cashew cream are you ready for this?!

This stuff is so good it’s ridiculous, especially considering how easy it is to make.

All you need is a handful of simple, real food ingredients, 5 mins in your blender or food processor and you’re done baby. Told you it was easy

This strawberry-vanilla cashew cream is so light, so fluffy and seriously creamy I can not even tell you. Photos do this little bowl of deliciousness no justice whatsoever. The smell alone is intoxicating!

Seriously, I want to dive head first into the bowl and just eat my way out its that heavenly!

But that would be a little messy . . . and kind of embarrassing so . . . how about we encase a heaping spoonful of that creamy, dreamy, strawberry-vanilla infused, clean eating cloud of deliciousness in some decadent dark chocolate and call it a day?

Decadent and rich dark chocolate cups that are stuffed with creamy, dreamy, light and fluffy, secretly healthy, strawberry-vanilla cashew cream that literally explodes with deliciousness once you bite on in!

Happy Valentines day indeed!!!!!!

Would you just look at those delicious flecks of vanilla and those vibrant strawberry pieces?! 

Not only are these deliciously explosive treats seriously indulgent and absolutely divine they also happen to be secretly healthy.

Our clean eating dark chocolate strawberry cashew cream cups are all natural, made with no refined flours or sugars, they also happen to be gluten free and paleo friendly. Oh and they could also be vegan and dairy free depending on the chocolate chips you use – everybody wins!!!

Not only that but, did you know that ;

– Cashews have a lower fat content than most other nuts and the fat they contain is heart-healthy monounsaturated fats, similar to those found in olive oil.

– Cashews are high in antioxidants.

– Studies have also shown that those who consume nuts at least 4 times a week showed a reduced risk of coronary heart disease compared to those who never or rarely ate nuts.

– Cashews also contain high levels of magnesium and studies have shown that magnesium helps to reduce the frequency and severity of migraines, lowers blood pressure, helps prevent heart attacks, regulates sleep, and reduces the severity of asthma.

– Cashews are also high in protein which we all know will help build/repair/grown those gorgeous little muscles of ours. Not only that but protein helps to keep you fuller for longer.

See I just want what’s best for you – you better make these asap, in the name of good health of course

These dark chocolate strawberry cashew cream cups are the perfect little treat for you to share with your loved ones this V-day weekend, who am I kidding, these babies are the perfect treat for you to make for your fine self this V-day weekend because you, sweet invisible internet friend of mine, are totally worth it!

All natural, secretly healthy, decadent, rich dark chocolate cups, stuffed with creamy, dreamy, light and fluffy, strawberry-vanilla cashew cream that literally explodes with deliciousness once you bite on in.

Yes, yes just yes!

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

Dark Chocolate Strawberry Cashew Cream Cups {Vegan, Dairy Free & Paleo Friendly}
Makes 16 secretly healthy, dark and delicious, creamy, dreamy, strawberry infused chocolate cups.

Ingredients –

1 cup of raw cashews

1 1/2 cups of water (for soaking)

1 Tablespoon of vanilla bean extract (or the seeds scraped from 2-3 vanilla beans)

1/4 tsp Strawberry essence

1/3 cup freeze dried strawberries, crumbled

A pinch of salt flakes

2-4 Tablespoons of water (more or less depending on your desired consistency)

1/2 cup of dark chocolate

Method –

1 – To make the cashew cream – Place cashews in a small bowl or jug and pour over your water then set aside to soak for 2-3 hours

2 – Once soaked drain and rinse your cashews then place into your food processor/blender

3 – Add the vanilla extract, strawberry essence along with your and salt flakes and process until smooth and creamy. You may need to stop and scrape down the sides of your blender/food processor occasionally.

4 – Add a splash of water and blend/process until well combined. Continue to add water 1 teaspoon at a time to reach your preferred consistency. I used 3 Tablespoons of water and my cream was deliciously thick and creamy.

5 – Transfer your cashew cream to a small bowl then add your crumbled, freeze dried strawberries and stir to combine.

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

7 – 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.

8 – Place in the freezer for 5 mins to set

9 – Spoon a little of your strawberry cashew cream into your chocolate cup and use the back of your spoon to press down and smooth off the top of  your creamy filling. You could also sprinkle a few extra crumbles of your freeze dried strawberries over the top . . . you know, if you want

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

11 – 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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Question of the day –

What do you have planned for this Valentines day weekend?
Any special meals you’re planning to make, fancy restaurants you’re planning to go on, hot dates, smoking’ outfits? Tell me, what’s the V-day game plan?!

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The post Dark Chocolate Strawberry Cashew Cream Cups {Vegan & Paleo Friendly} first appeared on Better with Cake.

February already . . .

Seriously?

Valentines day is this weekend?

Did you know?

Are you ready?

I gotta be honest, it totally snuck up on me (again) this year.

Didn’t we just have Christmas last weekend?

In my defence I have been a leeeeeetle pre-occupied getting the little lady all ready for her first day of big school and well let’s see, we didn’t even make it through the first week before having to take our first sick day so um….. yep, there’s that . . .

Anyway, Valentines day, it’s coming, I’m not ready, how about we get in the V-day spirit by making ourselves some love muffins, what do you say?

I’m thinking double chocolate raspberry coconut fudge, sound good?

I hope you think they sound good because they sure do taste good!

And nothing says love like chocolate and berries right?! A match made in heaven.

Just you wait . . .

These muffins are 2 bites of purely indulgent, decadent, rich, delicious perfection – a dark chocolate lovers dream.

Did I mention that they also happen to be secretly healthy?

Because they totally are.

Our delicious little love muffins are all natural, made with no refined flours or sugars, sweetened naturally with a splash of vanilla, a drizzle of maple syrup and a sprinkling of finely shredded coconut.

They also happen to be packed with antioxidants delivering a double dose thanks  our dark chocolate cacao as well as those dark and dreamy little chocolate chips.

Oh and they also happen to be low carb, grain free and paleo friendly 

Seriously, you guys, these double chocolate raspberry coconut fudge muffins totally tick all the boxes!

They are quick and easy to prepare coming together in just one bowl and can be ready in well under 30 minutes.

They are all natural made with no refined flours or sugars so you don’t have to worry about that post indulgence hang-over/sugar crash. Not on my watch baby!

But most importantly they taste like a dream!

Decadent and rich double chocolate muffins with a dreamy hint of coconut, studded with dark chocolate chips and are bursting with juicy raspberries they are super fudgey, simply divine and just melt in your mouth.

I mean just look at those fudgey little bites of perfection?!

Gah so unbelievably delicious I can not even tell you.

No matter what you have (or haven’t) got planned for this weekend of lurrrrvvvveeeee I suggest make yourself, I mean your loved ones – a big ol’ batch of these dark and delicious, secretly healthy double chocolate raspberry coconut fudge muffins . . .

Share in the love baby –

All natural, secretly healthy, decadent, rich, double chocolate muffins that are studded with choc chips, have a delicate, sweet coconut crunch, and are simply bursting with juicy raspberries . . . real love people, real love.

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

Double Chocolate Raspberry Coconut Fudge Muffins 
{Low carb, Grain free & Paleo Friendly}
Makes approx 18 dark and delicious, coconut infused, chocolate fudge muffins that are studded with decadent dark chocolate chips and bursting with juicy raspberries

Ingredients –

2 Tablespoons of cocoa powder (I use extra dark cacao)

2 Tablespoons of coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon of ground cinnamon

1 teaspoon of instant espresso

2 eggs

2 Tablespoons of maple syrup

1 Tablespoon of vanilla extract

1 Tablespoon of coconut oil, melted and cooled

A pinch of salt flakes

1/4 cup of raspberries, roughly chopped (fresh or frozen)

2-4 squares of dark chocolate roughly chopped – I use dairy free

1 Tablespoon of finely shredded coconut

Method –

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

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

3 – Add cacao, coconut flour, baking powder, baking soda, cinnamon, espresso and salt into your vanilla egg mix and whisk until just combine.

4 – Add chocolate chips along with your chopped raspberries and coconut and stir until just combined.

5 – Spoon batter into your prepared muffin tray.

6 – Bake 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 to cool in the muffin tray for 10 mins before transferring to a wire rack to cool completely.

Enjoy xoxo
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Question of the day –

Are you baking any special treats for valentines day this year?

Feel free to share recipes or links to recipes in the comments below – sharing is caring people
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The post Double Chocolate Raspberry Coconut Fudge Muffins {Low carb, Grain free & Paleo Friendly} first appeared on Better with Cake.

How is it that we are in the middle of February already?!

I know I mentioned it last week and I hate to be cliche but I just can not even believe how fast this year is going?!

Valentines day is next week, do you have anything special planned?

This year I will actually get to spend the day with spunky husband, just the 2 of us! Holla, so excited! Not sure what we will do, if anything. We may just sit in the blissful silence that comes 2 full days a week now that our sweet little lady has started pre-school!

That’s something else I can’t believe! My baby is in pre-school?! Seriously?! Sllllooooowwwww down time!!!!

Anyways I may not know what we will be doing but I sure know what we will be eating . . .

Dark Chocolate Chip Grown Up Red Velvet Cupcakes that’s what!

A few weeks ago I was talking to someone about how I just couldn’t believe that my little lady was starting pre-school and how I wasn’t sure what I would do with all my “spare” time. They joked that I would probably start drinking red wine in the middle of the day because apparently that’s what stay at home moms do once their little ones start school?! Who knew I can tell you that won’t be the case in this house but it did give me an idea?!

A few months ago we helped out some neighbours by storing some of their stuff while they were in the process of moving and selling their apartment. It  was really no big deal, we were going to be away on vacation anyway and had a whole storage cage we weren’t using so it really was no problem at all.

They were really sweet and grateful for our “help” and when we returned from vacation we found they had sold their apartment, finished moving out and had left us with this fancy looking bottle of red wine.

Jackpot!

Although sadly for that fancy looking bottle of wine, neither spunky husband or myself are big drinkers so it was left to age nicely in the back of a deep, dark cupboard gathering dust. Then I forgot about it. As you do.

Until last week when I remembered this recipe for red wine chocolate cake shared by the incredibly talented (both in the kitchen and behind the camera) Deb of Smitten Kitchen.

These mini cupcakes are dark and decadent perfect to share with someone special (or to keep all to yourself) this valentines day.

When you bite into these cupcakes what you get is an intensely rich, super fudgey, absolutely decadent little chocolate cupcake that has this subtle hum of sweet, heart (and belly) warming spices.

Not being a wine drinker I was worried they would taste winey, especially considering how strong the wine smell was when I was preparing to bake these babies. But you can’t taste the wine at all. I think the wine really enhances and really intensifies the chocolate flavour kind of the same way a shot of espresso does you know?

These  Dark Chocolate Chip Grown Up Red Velvet {Mini} Cupcakes are fudgey and rich and just down right incredible.

I decided just to top these decadent little cupcakes simply with a little whipped cream and finished things off with a little sprinkling of  finely chopped dark chocolate chips (and some edible heart shaped “sprinkles”, with V-day approaching it only seemed fitting – as if I need an excuse to bust out the sprinkles who am I kidding?!) and it was absolute perfection.

Deb uses a cream cheese frosting in her recipe but I think that would have been a little to much for me personally, the plain whipped cream was just enough to balance out the richness of these dark and delicious little cupcakes.

These little Dark Chocolate Chip Grown Up Red Velvet Cupcakes are fudgey, rich, subtly spiced and intensely chocolatey.

Tiny but mighty, the perfect treat for you and your loved ones this valentines day, or any day really, you’re totally worth it.

Dark Chocolate Chip Grown Up Red Velvet {Mini} Cupcakes
Slightly adapted from this recipe shared by the incredible Deb of Smitten Kitchen
Makes approx 24 tiny but intense, dark and delicious grown up red velvet cupcakes

Ingredients –

3 Tablespoons of coconut oil, melted and cooled

1/4 cup brown sugar

1/8 cup of granulated (white) sugar

1 egg

1/3 cup red wine (any kind you like, I used Margaret River Estate – Cabernet Sauvignon)

2 teaspoons of vanilla extract

2/3 cup plain flour

3 Tablespoons of cocoa powder (I use Hershey’s special Dark)

1 teaspoon go baking powder

1/2 teaspoon of baking soda

1/8 teaspoon of ground cinnamon

a pinch of salt flaked

1 Tablespoon of dark chocolate chips, roughly chopped.

Optional but recommended for serving –

Whipped cream (or cool whip)

Dark chocolate finely, roughly chopped

Sprinkles

Method –

1 – Preheat oven to 175’C  and line a mini muffin tray with paper cases and set aside.

2 – In a medium size bowl place coconut oil, egg, sugars, vanilla and beat until well combined.

3 – Add red wine and beat until combined. Don’t worry if the batter looks a little watery at this stage, it’s all good – promise

4 – Sift flour, cocoa, baking powder, baking soda, cinnamon and salt and beat until just combined.

5 – Add 3/4 of the chocolate chips and fold through the batter until almost combined.

6 – Spoon your dark and delicious cupcake batter into the prepared muffin/cupcake tray then sprinkle with the remaining chocolate chips.

7 – Bake for 8-10 mins until the tops spring back when lightly pressed and a toothpick has just a few crumbs attached when inserted in to the centre.

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

9 – To serve, top with a little whipped cream (or cool whip ) and sprinkle over a little extra dark chocolate.

Enjoy xoxo

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Question of the day –

What sweet treat are you secretly (or not so secretly) looking to indulge in this Valentines Day?

The post Dark Chocolate Chip Grown Up Red Velvet {Mini} Cupcakes first appeared on Better with Cake.