Homemade banana bread is so lockdown 2020, in lockdown 2021 homemade nut butter is where it at!

Come to think of it, this slathered on a THICC slice of banana bread would be truly magical! This weekend Ima make that happen! Anyhoo . . .

Decadent & rich, but not too rich, subtly sweet, seriously chocolaty, velvety smooth, simply, divine!!

One spoonful of this epic deliciousness & the worries of the world melt away as you lose yourself in the jar of edible awesomeness that you just created!

Not even kidding!

And, not only does it taste like straight-up heaven in a jar but, it also packs a nutritional punch!

Rich in antioxidants
High Magnesium &
Heart healthy fats
If you add in the optional collagen it’s also packed with protein & loaded with gut healing goodness!

So if you, like me, are looking for an excuse to eat more nut butter then look no further friend, I got you !

Gluten free – Dairy free – Grain Free –  Sugar free – Low Carb  – Paleo – Keto –  Vegan – 100% whole 30 friendly!

4 Ingredients + 10 minutes in the making

The only thing that’s left to decide is, how will you eat yours?!

Straight up by the spoonful (my fave!), with fruit, on toast, on chocolate?!

Tell me . . . details pls . . .

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

Sugar Free Dark Chocolate Cashew Butter

• Prep Time: 10 mins
• Difficulty: Easy

• Ingredients
• 2 cup of raw cashews (last time I made it I did 1 C cashews & 1 C almonds & it was amazing!) – youi could sub 1 1/2 cups of store-bought natural cashew butter – just cashews & salt
• 1-2 Tablespoons of cacao depending on how rich and chocolaty you want it
  start with 1 – taste and adjust if desired
• 1 Tablespoon of vanilla  extract
• 1/2 teaspoon of instant espresso (I use 1 sachet of decaf mocha before you spoeak coffee – EMS10 – 10% off) optional but helps enhance the richness of the choc
• 1/2 teaspoon of salt flakes – omit if using store-bought/salted cashew butter
• Optional add in;
• 1 Tablespoon of collagen – I   before you speak coffees collagen complex (choc or vanilla)   EMS10 = 1% off if you want to try  –  adds an extra hit of protein & is great for hair, skin, nails & gut health

1. Instructions
2. Optional but highly recommended – Preheat your oven to 175’C (350’F)
3. Line a large baking sheet with baking/parchment paper (or a non stick silpat mat) and pour on your cashews, making sure they are spread evenly – aka not crowded.
4. Roast your cashews for 5-7minutes, until lightly toasted and deliciously golden.
5. Pour your roasted cashews into the bowl of your food processor or blender and process until smooth and creamy (or your desired consistency). Initially the almonds will grind down into a powder, give it a minute or two and the oils will extract and it will become deliciously, thick, rich and creamy. You may need to stop and scrape down the sides of the bowl occasionally.
6. Once you have blended to your desired consistency, add your salt, cacao, vanilla ,  espresso pwd (if using)and collagen (if using) process until well combined.
7. Taste and adjust accordingly – add a little extra salt or more vanilla/cacao if you feel the need and, if you prefer a thinner/more runny consistency feel free to add a drizzle of coconut or MCT oil to thin it out
8.  Store in an airtight container. It should keep well for up to 2 weeks – if it lasts that long! ← seriously, good luck with that , mine never does!
9. Enjoy xo

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Question of the day –

Are you a fellow nut butter addict? What’s your fave flavor? Or brand? Or recipe? And your fave way to eat it?! Straight up by the spoonful, with fruit, on toast, on chocolate?! Tell me . . . details pls

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 cashew butter (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 {Sugar Free} Dark Chocolate Cashew Butter first appeared on Better with Cake.

Choc chip marble swirled cashew butter blondies!!!

If you do one thing today, please let it be making these bars!

They truly are all kinds of magical and you need them in your life because, yum!

Also, I just spent the morning lost in Ikea, clearly I need one (or 2) of these bad boys to help me get myself together, and fuel the fun filled assembling adventures ahead . . .

Wanna come help? I’ll pay you in blondies?!

You guys, these secretly healthy, choc chip, marble swirled cashew butter blondies are everything I love in life all rolled into delicious little treat!

Subtly sweet, deliciously buttery, cinnamon spiked blondies swirled with a layer of decadent, rich, espresso infused dark chocolate brownie!

I don’t know why people seem so adamant that it has to be brownies or blondies?! Why do I have to choose?! Can’t I just have both?!

Also, can I let you in on a little secret?! I hate making decisions. Like, really truly do not like it! Please tell me I’m not the only one?!

Decision making really stresses me out (so do trips to Ikea!!!!) and stressed spelled backwards is desserts so…… desserts it is!

Crispy,  on the edges, super fudgy in the middle and choc full of choc chips!

What more could a girl want?!

Would you just look at those swoon worth swirls (and we all know it’s the swirls that get the girls!!) and those puddles of melted chocolate!!!!

And please, please, PLEASE don’t forget to finish them with a pinch of flakey sea salt . . .

Honestly, I don’t know what more there is to say . . . I’ve been standing here, staring at my laptop trying to think of something fun to tell you but I got nothin’ . It may also have to do with the fact that;

1 – I just spent the morning lost in Ikea so my brain is fried! But also,

2 – There really are no words (or photos good enough) to describe the deliciousness you’re about to encounter so you’re going to just have to trust me on this.

Do yourself a favour, stop what you’re doing and go make these blondies already!

Made with no refined flours or sugars 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 just 20 minutes!

Simply → mix → pour → swirl → bake → sprinkle – if you want, you do!! → devour!

And devour you shall!

Gluten Free – Dairy free – Grain free – Refined sugar free –  Low Carb – Paleo – Keto  – Vegan friendly  but most importantly they really do taste all kinds of magical and I hope you love them as much as I do. Which FYI just in case you didn’t catch that – is a lot – I’m talking, if a dessert could be a spirit animal, this would be mine!

Subtly sweet, deliciously buttery, cinnamon spiked blondies swirled with a layer of decadent, rich, espresso infused dark chocolate brownie! Crispy on the edges, super fudgy in the middle . . .

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

Small Batch {Flourless} Choc Chip Marble Swirled Cashew Butter Blondies

• Cook Time: 20 mins
• Persons: 4-9
• Difficulty: Easy

• Ingredients
• 1 egg – vegan friends sub 1 flax egg or you fave egg replacer
• 1/2 cup cashew butter
• 1/4 cup of natural/monk fruit sweetener – sub coconut sugar
• 1 Tablespoon of coconut oil, melted and cooled
• 1 Tablespoon of maple syrup
• 1 teaspoon of vanilla extract
• 1 Tablespoon of coconut flour
• 1/2-1 teaspoon of cinnamon
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt + extra for sprinkling
• 1/4 cup of good quality dark chocolate , roughly chopped
• 1 Tablespoon of cacao
• 1 teaspoon of vanilla almond milk – or milk of choice
• 1/2 teaspoon of instant espresso – optional but recommended to help enhance the richness of the cacao

1. Instructions
2. Pre-heat oven to 175’C/350’F
3. Line a small baking dish  (or mini loaf pan) with baking / parchment paper and set aside.
4. In a medium size bowl, lightly whisk your egg.
5. Add all remaining ingredients , except chocolate, cacao, almond milk and espresso ,  and stir to combine.
6. Fold through chocolate.
7. Pour all but 1 Tablespoon of your blondie batter into your prepared baking dish and set aside.
8. To your remaining blondie batter, add cacao, almond milk and instant espresso and stir to combine.
9. Randomly place spoonfuls of your brownie batter on to your blondie mix and use a knife or tooth pick to swirl through the batter.
10. Bake for 15-20 minutes, until the top is golden and a tooth pick has just a few crumbs attached when inserted into the middle.
11. Allow to cool for 5-10 minutes (if you can) – sprinkle with salt.
12. Slice
13. Devour

Enjoy xo

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Question of the day –

Tell me, corner, edge, middle? Which piece would you choose?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your beauiftul blondies (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 Flourless Choc Chip Marbled Swirled Cashew Butter Blondies first appeared on Better with Cake.

MY BIRTHDAY!!!

Fun fact, I lovveeeee birthdays! Nothing makes me happier than cerebrating my nearest and dearest, showering them with all of their favorite things! I just love it!

And then it’s my turn. And I get all kinds of shy and awkward. I hate being the center of attention and never want to be fussed over or the center of attention. Ever.

But this year is a little different, I still don’t want to be the center of attention or fussed over but, I wanted to make something a little extra special for myself. Because well, #thisis40

For weeks and weeks I have been trying to come up with something fun to make (and eat) to celebrate my big day.

But, to be honest, I’ve been struggling think of anything . . .

I know birthdays are traditionally celebrated with cake of some kind but I just didn’t feel like baking. Plus, we just made those magical matcha mud cakes so my cake craving has kind of been satisfied but really,  I also just wanted something a little different, you know?

And then it hit me . . .

Cake batter cashew butter cups!

Yes. That was it. Cake batter cashew butter cups are the PERFECT way to celebrate my birthday this year!!

No baking, no slicing, no frosting, no decorating (Ok, so we may do a little decorating, but just a little – sprinkles only) perfectly portioned into single servings so no need for sharing ( ← you know how I feel about sharing desserts!!) – brilliant. Yes, cake batter cashew butter cups for everyone!!!

Subtly sweet, seriously creamy, vanilla spiked, EGG FREE, cake batter , cashew butter encased in a decadent, rich, cool, crisp, dark chocolate cup that literally oozes with awesomeness when you bite on in!!!

So fun, so festive, so, SO delicious, I’ll have 10 please!

But, then I thought, what’s life, I mean cake without coffee . . . so I did a thing . . . I decided to infuse that decadent , rich dark chocolate cup with just a hint of espresso . . .

You guys . . . I’m a genius. Secretly healthy, espresso infused dark chocolate cake batter cashew butter cups are soooooo good! I’m talking life changing here, friends!

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

Chocolate – duh

Nut butter – is the glue that holds my body together

Coffee – only as I live and breathe!

Super simple to make using just 3 ingredients that I bet you have on hand already and can be ready to devour in less than 15 minutes!

Honestly, I don’t know what more there is to say . . .

Gluten Free – Dairy free – Grain free – Sugar free – Low carb – Paleo – Keto & Vegan friendly !!

All natural , quick and easy, subtly sweet, luscious and creamy, vanilla spiked, EGG FREE , cake batter cashew butter encased in a decadent, rich, cool, crisp, espresso infused dark chocolate cup!!!

If you’re not a fan of coffee , tell me how it is that we’re friends again?  I kid, I kid, just leave it out, they are still all kinds of delicious even without that cheeky hit of espresso – we can’t have you missing out in this deliciousness!

3 ingredients, 15 minutes – extra sprinkles for me please!

 

Dark Chocolate {EGG FREE} Cake Batter Cashew Butter Cups

Gluten Free – Dairy Free – Grain Free – Sugar Free -Low Carb – Vegan – Keto – Paleo

 

Makes 10-12 Subtly sweet, deliciously buttery, creamy, dreamy, secretly healthy, vanilla , sprinkle filled cashew butter cups

Ingredients

For the cake batter cashew butter filing;

1/3 cup of cashew butter

1 teaspoon of vanilla

A pinch of flaky sea salt

SPRINKLES!!! – measure with your heart

Optional add-in;

1-2 scoops of collagen – for gut healing goodness

For the chocolate cups –

1 block (about 1/2 cup) of good quality dark chocolate – I use dairy free

1/2-1 teaspoon of instant espresso – optional

Method –

1 – Melt chocolate and espresso 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 cup 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 for 5-10 mins to set.

4 – While your chocolate cups are setting, grab a small bowl and mix all filling ingredients, stirring until well combined.

5 – Taste – if you prefer a sweeter filling you can add a splash of maple syrup of 1/2 teaspoon of monk fruit (or sweetener of choice)

6 – Remove  your chocolate cups from the fridge or freezer, fill each chocolate cup with a spoonful of your creamy, dreamy, cashew butter filling then use the back of your spoon carefully smooth out the top and firmly but gently press the filling down into the chocolate cups.

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

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

Enjoy xo

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Question of the day –

What’s would you make to celebrate your birthday?

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 creamy, dreamy, cashew 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

__________________________________________

The post Cake Batter Cashew Butter Cups first appeared on Better with Cake.

How are you? Where are? What’s been happening?

Me? I’m doing well, it’s a beautiful day here in Sydney, the sun is shining and apart from feeling slightly worn out from a massive week celebrating my little lady’s big 10th birthday, which I still can’t quite believe just happened!!! Seriously, how?! , I’m doing well.

But, I have a couple of  VERY IMPORTANT questions for you . . .

Question 1;

Is it a cookie sandwich or a sandwich cookie?!

I can’t figure out what to call these cuties?!

Although, at the end of the day, I guess it doesn’t really matter what we call them because yummmmmm

Question 2;

Do you prefer baked cookies or cookie dough?

Me, personally? I prefer baked cookies because I’m a total scaredy-cat and the thought of eating raw cookie dough (at least traditional cookie dough made with raw eggs) just freaks me out!

I have never been one to lick a mixing bowl when making cookies (or cakes)  . . . I just can’t

Well lucky for you, and me, today we get to eat the best of both worlds, stress/risk free because we are baking cookies and making the most deliciously addicting (or is it addictive?!) egg free cookie dough!

Everybody wins!!!!

Let me tell you, these chai spiced cashew butter cookie sandwiches = deliciously winning on soooooooo many levels!

The cookies themselves are crisp and crunchy (but not to crunchy) on the outside , deliciously buttery and perfectly spiced in the inside!

Then we have that optional, but not really, decadent and rich, dark chocolate coating and don’t even get me started in that creamy, dreamy, lightly salted, vanilla spiked, egg free, faux cashew butter cookie dough filling . . .

Be still my heart!

FYI – You might want to make a double batch of that filling because it really is incredible!

I’m trying to think of what else I can tell you but really, I got nothing!

All I can think about is how insanely delicious these cute little cookie sandwiches are, honestly saying they’re delicious doesn’t even come close to doing them the justice they deserve!

You need them in your life ASAP!

Super simple to make using just 3 ingredients that I bet you have on hand already (+ a handful of chocolate & a pinch of spice) and come together with 1 bowl, and 1 spoon, no kneading, rolling, chilling required and can be ready to devour in less than 20 minutes!!!!

And now I’m thinking that because they’re called sandwich cookies (or cookie sandwiches?!) it means that they’re totally acceptable to have for breakfast / lunch or dinner, right!?

Asking for a friend . . .

All natural, quick and easy,  crisp, crunchy, subtly sweet, deliciously buttery perfectly spiced chocolate coated, chai spiced cashew butter cookie sandwiches . . .

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

From my heart to yours, enjoy xo

3 Ingredient {Flourless} Chai Spiced Cashew Butter Sandwich Cookies

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

Makes 5-6 Crisp , crunchy , buttery, sweet, perfectly spiced cashew butter sandwich cookies.

Ingredients –

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

3/4 cup of monk fruit sweetener – or coconut sugar

1 egg – vegan friends sub flax egg

1/2 teaspoon of salt + extra for sprinkling

1/2 – 1 teaspoon of healthy homemade chai spice mix – depending on how spicy you like things – or just sub cinnamon – but please use the chai!

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

Optional (but, not really) for serving –

1/2 Cup (1 block) of dark chocolate

For the filling –

1/4 cup of cashew butter

1/2 teaspoon of vanilla

1 Tablespoon of coconut flour *

A pinch of salt

Method –

1 – Pre-heat oven to 175’C/350/F

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

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

4 – Add cashew butter and stir until it comes together to form a dough.

5 – 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.

6 – 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.

7 – Now comes the hard part, you need to leave your cookies on the baking sheet for 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!

8 – Melt chocolate by your preferred method.

9 – Line a baking tray with non-stick baking/parchment paper – set aside.

10 – Dip each cookie in your melted chocolate and place on to your prepared baking sheet.

11 – Repeat until all cookies are deliciously dipped.

To make the filling –

1 –  Place all filling ingredients into a small bowl, stir to combine and set aside until your ready to use.

* if you’re cashew butter is thicker you may need a little less, start with 1 teaspoon – and, if your nut butter is thinner/runnier you may need a little more – adjust as needed.

To assemble –

1 – Place a heaped Tablespoon of your cashew butter cookie dough filling on to the middle of half of your cookies, gentle spread to the edges.

2 – Top with another cookie, press to seal.

3 – Sprinkle with sea salt, if you want – believe me, you do!

13 – Devour.

Enjoy xo

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Question of the day –

What’s your favorite flavor cookie ?

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 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

__________________________________________

The post {Flourless} Chai Spiced Cashew Butter Cookie Sandwiches first appeared on Better with Cake.