superfood - 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

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

Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included!

Emma — Thu, 17 Apr 2025 08:29:06 +0000

Why is it that even though they’re made with the same ingredients, festive treats taste way better than their regular shaped counterpart?

Case and point . . .

salted dark chocolate peanut butter (copycat Reese’s) eggs!

Lightly salted, vanilla spiked peanut butter truffles coated in a decadent, rich, cool, crisp layer of espresso-infused dark chocolate

And would you just look at how adorable they are!

So cute, right?!

And that filling . . .

hello dreamy!

Tell me you don’t want the Easter bunny to bring you a ~~monster size~~ bucket, I mean a sweet lil Easter basket, full of those delicious little cuties?!

Made with simple 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 I need to tell you.

If you, like me, have a major soft spot for dark chocolate & nut butter (who doesn’t?!) then Easter/celebrating or not, you need these in your life like, yesterday!

Also, “eggs” + nut butter (& a cheeky hit of espresso) = totally acceptable for breakfast consumption.

You with me?! course you are, you’re cool like that!

Sugar Free – Gluten Free – Dairy Free – Grain Free – Low Carb – Vegan – Keto & Paleo Friendly (just sub almond butter, works like a charm)

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

If you’re a visual learner, click here for some step-by-step video + pics/ to “cook” along with me.

Enjoy xo

Copycat Reese's {Dark Chocolate Peanut Butter} Eggs

Prep Time: 20 mins
Persons: 8-14
Difficulty: Easy

Ingredients
For the peanut butter filling –
1/2 cup of peanut butter (or nut/seed butter of choice)
1 teaspoon of vanilla – more or less to taste
2-3 Tablespoons of powdered sweetener or vanilla protein powder .
I do 1/2 protein pwd & 1/2 monk fruit icing sugar.
A pinch of flaky sea salt
Optional add-in;
1 scoop of collagen – great for hair, skin, nails and gut health
For coating –
1 cup of dark chocolate
1/2 tsp finely ground instant espresso pwd (reg or decaf) -technically optional but SO GOOD!

Instructions
Line a small tray (or plate) with baking/parchment paper and set aside.
Place all filling ingredients into a small bowl and stir until well combined.
Taking approximately 1 Tablespoon at a time (depending on how big or small you want your egg to be) roll them into balls, then gently pinch one end to create an egg shape then place your PB egg on to your prepared baking sheet.
Repeat until all mixture has been used then place your PB egg laden tray into the fridge or freezer for 5-10 mins to chill while you prepare that dreamy chocolate coating.
Melt chocolate by your preferred method.
Removed chilled PB eggs from the fridge/freezer.
Taking one PB egg at a time, place into melted chocolate, use 2 forks to gently toss/coat each egg, tapp off any excess melted chocolate and return to your lined tray.
Repeat until all PB eggs have their deliciously indulgent, dark chocolate coating.
Drizzle any remaining chocolate over your now coating PB eggs.
Pop them back in to the fridge (or freezer) for 5-10 mins to set.
Devour!
These delicious little eggs will keep well in the fridge for several weeks but can also be stored in the freezer for 3-6 months!
Enjoy xo

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Question of the day –

What’s your favorite Easter treat?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of all that is good in this world when you do make your peanut butter eggs (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 Healthy Homamade Copycat Reese’s {Peanut Butter} Eggs. Step by step pics/video included! first appeared on Better with Cake.

Healthy Raw Snickers Bars

Emma — Mon, 31 Mar 2025 18:01:16 +0000

I’m sorry I’ve been a little quiet and inconsistent posting here over the past few weeks.

Not only have I been having some technical difficulties which, I’m sure you’re tired of hearing about by now, but to be honest, I’ve had a really hard time just . . . getting myself together . . .

But, I’m happy to report that I feel like I’m finding my groove again !

Secretly healthy snickers bars to celebrate?!

Guys, these snickers bars are going to rock your world in more ways than one!

Firstly, secretly healthy snickers bars, um, yes please!

World rocked!

Secondly, did you know that snickers bars don’t actually contain any peanut butter?!

Peanuts, yes, peanut butter, not a drop!

Did you know about this?!

I had no idea, I guess I never really looked at the label , back in the day I would just rip them open and devour them without giving the ingredient list a second thought and for some reason I just always assumed there was peanut butter in the mix. Please tell me I’m not the only one?!

But now I’m older , wiser and know a little better . . . mostly just because few weeks ago, when I started this mission to create a better for you snickers bar (that actually tastes good) as per your request, I took a peek at the ingredient list to see get some inspo and I was shook!

Not a drop of peanut butter in sight!

“. . . nougat topped with caramel and peanuts that has been enrobed in milk chocolate . . . ”

Who knew?!

You guys, these secretly healthy snickers bars are straight up money in the bank!

Dare I say better than the original!

And I don’t just mean because they’re made with wholesome, “better for you” ingredients, I mean because they truly taste all kinds of incredible! Also, dark chocolate always wins!

Soft, chewy nougat , check!
Although I tested this recipe at least 4 times if you want a crispier, more shortbread like base, leave a comment or send me an email and I’ll give you the details.

Dreamy (date free) caramel , check!

Choc full of peanuts , check and check!

Enrobed in chocolate, you better believe it! I mean is there any other way to live?!

Super simple to make using just 7 basic 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 an hour – most of which is chill time which in all honesty is THE hardest part about making these bars.

Will waiting be difficult, possibly for some – some people being me

But will it be worth it?! Absolutely, 100%, without question, oh so worth it!

I mean . . . can you even with those layers?!

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

All natural, quick and easy, secretly healthy, soft and chewy, better for you snickers bars!

1 bowl + 7 ingredients

100% worth it!

And yes, you better believe I’ll be making a fully loaded peanut butter version some time in the not to distant future . . . watch this space!

From my heart to yours, enjoy xo

Raw {DATE FREE} Snickers Bars

Prep Time: 15 mins
Persons: 8+++
Difficulty: Easy

Ingredients
For the base –
1/2 cup almond flour
1/4 cup + 1 Tablespoon of coconut flour
1/4 cup of maple syrup*
2 Tablespoons of almond milk – or milk of choice
1 teaspoon of coconut oil, melted
1 teaspoon of vanilla
1/4 teaspoon of ground cinnamon – I actually use cinnamon before you speak coffee because coffee = life and I just love that little extra flavour boost it brings to the nougat – use EMS10 to get 10% off if you haven’t tried it yet, you really should!
1 pinch of salt
For the caramel filling –
1/2 cup almond butter
1/4 cup coconut oil
1/4 cup maple syrup – I use sugar free/ monk fruit
1 teaspoon of vanilla
A generous pinch of salt
1/2 cup (or more if you want want extra crunchy) peanuts – or almonds for paleo – roughly chopped. Chunky peanuts make slicing a little tricky so I suggest chopping them up a little.
For the chocolate coating –
1/2 cup of good quality dark chocolate – use 1 cup if you want to completely coat your snickers bars
1 teaspoon of coconut oil
A pinch of salt + extra for serving

Instructions
Line a small rimmed baking dish or loaf pan with non-stick parchment paper and set aside.
Place all ingredients for the base into a small bowl and stir until well combined.
Press base in to your prepared baking dish (or loaf pan) and press in to one nice smooth even layer. Set aside.
Place all ingredients for your almond butter caramel in to a small bowl and stir until smooth, creamy and well combined.
Pour 1/2 of your salted caramel filling over your nougat base and smooth in to a nice, even layer.
Optional – lightly toast peanuts, in the oven or a dry skillet for a few minutes until slightly golden and fragrant. Set aside for a minute or two to cool.
Add peanuts to your caramel layer then use your hands (or the back or a spoon, it’s get a little messy but it’s totally worth it) to gently but firmly press your peanuts in to your caramel layer.
Add remaining caramel, gently smooth to the edges – it’s OK if some of the peanuts get caught up in the caramel, it’s destined to happen, just go with it.
Place in the freezer to set – should be ready in 20ish minutes.
Melt together chocolate and coconut oil by your preferred method – I like to do mine double broiler style, by placing the chocolate in to a bowl then sitting it on a small sauce pan filled with about 2 cm of water, let the water simmer , without touching the bottom of the bowl, stir the chocolate occasionally until completed melted.
Now – you have 2 options here -1 – which is the option I chose – I sliced the chilled/set snickers bars then drizzled the tops of each bar with melted chocolate, repeating until all bars with crowned with chocolate, then drizzled the remaining melted chocolate over the top to make a pretty pattern.
2 – You can simply pour your melted chocolate on to the base, then slice it as a whole. If you choose to take this option, be warned the chocolate layer can crack as you slice it. I suggest heating the blade of your knife with boiling water before slicing, the heat makes slicing easier (and the chocolate is less likely to crack as much) as the heated blade will melt the chocolate layers as you press to slice.

Just make sure you wipe any excess water off the blade before slicing.
Devour!
Bars are best stored in an air tight container in the fridge (can also be frozen)

Enjoy xo

__________________________________________

Question of the day –

What’s your favorite 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 these healthy snickers bars (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 Healthy Raw Snickers Bars first appeared on Better with Cake.

Choc fudge lava brookies for two (or just you) xo

Emma — Wed, 12 Feb 2025 18:57:56 +0000

Soft baked, choc fudge lava brookies for two (or just you)!

The perfect way to celebrate valentines, galentines, or just for those moments in life when you need, that’s right, I said NEED, a cookie or 2 but don’t want to bake, or can’t be trusted with ( ← we’ve all been there) an entire batch of 12 – 24!

Soft, chewy, crispy on the edges, super, SUPER fudgy in the middle! THE PERFECT COOKIE (or should I say brookie?!) for any occasion or, simply just to help you crush those late night cookie cravings (please tell me I’m not the only one who has them pretty much every. single. night?!) but also, just because cookies/brookies are always a good idea! Am I right!? Oh, you know I am!

Just in case you’re not familiar with life-changing deliciousness that is the brookie . . . a brookie = soft-baked cookie meets suuuuuuper fudgy, rich chocolate brownie and yes, its just as incredible, if not more so, than you imagine. They even come complete with that signature, cosmic brownie crackle on top!!!!

This, right here, this single serve, super fudgy (secretly healthy), soft baked choc fudge lava brookie has taken my obsession with cookies, brownies and melty puddles of rich dark chocolate to a whollleeeee new level!

I mean the only thing better than a fresh from the oven, soft baked, ooey gooey brownie or choc chip cookie is a fresh from the oven, soft baked, ooey, gooey double choc fudge lava brookie! Who says you have to choose between brownies OR cookies?! I say lets have both!

You with me? of course you are, you’re cool like that!

Super simple, seriously delicious made with just a handful of ingredients that I bet you have on hand already and come together in one bowl, with one spoon, and can be ready to devour in a matter of minutes!

Annnndddd, they also happen to be secretly good for you!

Gluten Free – Dairy Free – Grain Free – Refined sugar free – Low Carb – Paleo – Keto – 100% Vegan friendly but most importantly they really are edible awesomeness personified and you need them in your life because, yum!

Also, primarily made with nut butter and a cheeky hit of espresso = totally acceptable for breakfast consumption + a big ol’ vat of coffee, of course.

Crispy on the edges, soft and chewy in the middle and literally oozing with rich, chocolaty awesomeness when you bite on!

Go, go, get em!

Click here for some step-by-step pics & to cook along with me

Double Choc Fudge Lava Brookies for two

Cook Time: 6-8 mins
Persons: 1-2
Difficulty: Easy

Ingredients
1/4 C almond flour
1 tbsp cacao
1 tbsp almond butter
1 tbsp maple syrup
1 tbsp monk fruit sweetener – or granulated sweetener of choice
1/2 tsp instant espresso pwd) – opt but helps enhance the richness of the chocolate
1 tsp vanilla extract
Dark choc (chips or chopped) measure with your heart
1/2 tsp baking soda
a BIG pinch of salt
1 scp collagen – opt but great for an extra hit of protein + hair, skin, nails & gut health.

Instructions
Place all ingredients apart from the chopped chocolate into a small bowl and stir to combine
Add chocolate and stir to combine.
Pop the bowl into the freezer for 10 mins (or you can refrigerate for 30 mins up to 2-3 days).
Note – if you prefer a thinner, flatter, crispier cookie, you can skip this step but I find freezing the dough for a few minutes helps the cookies hold their shape better through the cooking process and I personally LOVE my cookies on the thicker side #youdoyou
When you’re ready to get your cookie on, remove the bowl from the freezer or fridge.
Scoop and roll your cookies into desired shape and size and place them onto a lined baking tray.
Bake @ 175’C / 350′ F for smaller cookies bake for 6-8 minutes – medium-sized cookies bake for 8- 10 minutes – large cookies bake for 10-12 minutes and if you’re making one monster size cookie bake for 12-15 minutes.
NOTE – at this time they will still feel soft. DO NOT OVERBAKE YOUR COOKIES!!!! Sorry for yelling but this is very important! Once your cook time is up, remove them from the oven and set them aside for 3-5 minutes to cool and set.
Trussssttttt me. I would never steer you wrong. Your trust and patience will pay off because now you’re cookies will have set and the edges will be crispy and the middle will be ooey, gooey and all kinds of wonderful.
Enjoy xo

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Question of the day –

Do you prefer crispy or soft-baked cookies?

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 life changing choc collagen lava brookies (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 Choc fudge lava brookies for two (or just you) xo first appeared on Better with Cake.

Strawberry Bounty Bites + a FREE healthy recipe e-book!

Emma — Sun, 09 Feb 2025 03:03:19 +0000

I am SO excited to share with you that I have teamed up with my friends at Queensland Strawberries to create a berry-yummy 100% FREE recipe e-book that’s full of deliciously simple , secretly healthy yet insanely delicious recipes to help spread the berry love while keeping you (& your belly) happy, nourished & thriving through the week.

Inside the book you will find all brand new, super exclusive, never before seen recipes that I know you will absolutely LOVE!

Things like – DIY Sugar free, Strawberry Vanilla Jam, Strawberry Rhubarb Crumble (my Dad’s fav) , Strawberry Peach Snack Cake, Strawberry Crumble Bars , Sparkling Kombucha Strawberries (I am SO in love with these!! They will be perfect for valentines, galentines or just because, yum!!) , Strawberry Overnight Oats (my husbands current breakfast + perfect for meal prep!!), No Bake {Dairy Free} Strawberry Cheesecake (my husbands kryptonite) & last but not least, my current & your soon to be fave snack – Strawberry Dark Chocolate Bounty Bars!!!

All recipes are gluten free, sugar free, dairy free, grain free, low carb, paleo & 100% vegan friendly but most importantly they really are I N S A N E L Y delicious & I can not wait for you to try them!

Click here for a sneak peek at all the allll the berry-yummy goodies included in the book or grab your copy here —> FREE Strawberry Recipe Book!!!

Now, lets quickly talk about these dark chocolate strawberry bounty bars . . . think —> everything you love about the good old fashioned bounty – yummy, chocolaty, coco-nutty deliciousness with a berry-licious twist that are dare I say, may just be wayyy better than the original, and I don’t just mean coz they’re made with healthier, “better for you” ingredients, I mean because they truly do taste all kinds of magical, also, espresso infused dark chocolate always wins imo

You could say they are kind of like a cherry ripe but also not really because cherries & strawberry taste veryyyy different. I waffling, I know , I’m so excited to share this recipe & FREE e-book with you that I can’t even think straight!

Although, even if I was super calm, chill & of sane mind (as if that’s something that happens often ) I honestly still don’t think I could find the words to describe the life changing deliciousness (no , I’m not exaggerating or being dramatic at all – not me, never!! ; ) they really are THAT good!) that is the secretly healthy, sugar free, dark chocolate strawberry bounty bar so, do yourself a favour & go make them already!!!

PS – don’t forget to grab your copy of my FREE strawberry recipe e-book – you will LOVEEEE

And please for the love of all that is good in this world when you do make your low carb , sugar free dark chocolate strawberry bounty bites (or any of the recipes you find on this blog of mine) snap a pic , share it & tag me on Instagram (or the Facebook page) seeing you re-create & enjoying my recipes really does make my heart all kinds of happy

From my heart to yours, enjoy xo

Strawberry Bounty Bites

Prep Time: 10 mins - Chill time - 30 mins - 1 hour
Difficulty: Easy

Ingredients
For the strawberry coconut bars:
1 C desiccated coconut
1/4 C coconut cream – thick part only* see note
1/3 C strawberries, hulled & roughly chopped
2 Tbsp maple syrup – I use sugar free – more or less to taste
2 tsp vanilla
a pinch of salt
1 scoop vanilla protein powder – technically opt but I love the extra flavour, nutritional boost + pre/pro-biotics it brings – brand recs & cheeky discount below**
For the chocolate coating:
1/2 C dark chocolate chips or roughly chopped
1/4-1/2 tsp finely ground instant espresso*** – optional but SO good!

Instructions
Line a small tray (or plate) with baking/parchment paper & set aside.
Place all ingredients for the strawberry bounty bars into your food processor & pulse or process until combined.
Now, you have two options here . . .
Option A – spoon your strawberry coconut mixture into a silicone mould (I used a small rectangular silicone ice cube tray that I just bought at woolworths but any kind of silicone chocolate mould would work) make sure you press the mixture firmly down into fill the mould and use the back of your spoon to smooth/level out the tops.Gently tap the filled mould on to the counter top a few times to help remove any pesky little air bubbles that may be hiding in the middle of your bars and place them in to the freezer for an hour or two to set.
Option B – If you don’t have (or want to buy) an ice cube tray or chocolate mould you can just use your hands to roll the mixture into balls or form little log shapes like the more traditional bounty shape we know & love..
Place your rolled balls (or logs) your prepared baking tray (or plate) and place it in to the freezer for an hour or two to set.
Once your strawberry coconut bars are set, leave them in the freezer while you prepare your chocolate for coating.
Melt chocolate by your preferred method. Remember to add the finely ground instant espresso powder if using.
Taking one bar (or ball or log) at a time, dip the bottom half of each strawberry coconut bite into your melted chocolate.Let any excess chocolate drip off the bottom (pro tip – gently scrape the base on the side of the bowl your melted chocolate is in so it’s nice & smooth) then place on your prepared baking tray.
Drizzle any remaining chocolate over the top of your berry-licious bounty bites.
Enjoy xo

Notes –

These blissful bites of deliciousness are best kept in the fridge & should keep well in an air tight container for 1-2 weeks (but I doubt they will last that long because , yum! ) or you can freeze for up to 3 months.

Note / tips:

*Tip to get the thickest, creamiest coconut cream – open your can of coconut cream & let is sit, uncovered, in the fridge overnight. Then, the next morning when you’re ready to make your beautiful bounty bars you just scrape of the super creamy top layer. You can use the remaining liquid to make smoothies – I pop then in an ice cube tray & freeze for future use.

** I love Macro Mike plant based almond protein powder (have not tested any other kind/brand in this recipe). Its gluten free, dairy free, sugar free, boosted with probiotics & truly tastes all kinds of incredible. Its hands down without question the smoothest, most delicious, elite tasting protein 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

*** I use before you speak coffee high performance instant coffee – not only is it insanely delicious but its also boosted with Marine Collagen, Silica, Camu Camu, Proline, MCT & Biotin. It’s such a great way to add some extra nourishment into your every day coffee routine. EMS10 = 10% off if you want to try it & believe me, you really do!

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Question of the day –

Whats your bream birthday 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 low carb , sugar free strawberry bounty bites (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to

__________________________________________

The post Strawberry Bounty Bites + a FREE healthy recipe e-book! 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

__________________________________________

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 Peppermint Mocha – Hot or Iced!!

Emma — Mon, 23 Dec 2024 05:11:59 +0000

{Sugar-Dairy free} Iced peppermint mocha coming in hot, hot, hot (or iced, iced, iced but it just doesnt have the same ring to it does it?!)!!!!

Anyway, sugar free iced peppermint mochas that can be hot or iced! Deliciously winning on so many levels!!!

Hands down one of my all time fave holiday drinks. Ever! & something I’ve been having every day since the start of December Sorry Im only just now telling you about it . Forgive me?!

One sip & all will be forgiven I just know it (even just the smell) makes my Christmas lovin’ heart (& belly) all kinds of happy.

The decadent richness of cacao combined with that gentle hum (or loud rev if you prefer) of espresso & that subtle hint of minty freshness

Seriously, so good! Starbucks who?!

*No added sugar
*Packed with protein
*Loaded with gut-healing goodness

All I want, every day between now & Christmas pls!

And yes, I’d you aren’t a fan of coffee (pls tell me how we’re friends again?! jk – ILY) just leave it out & have yourself a creamy, dreamy choc mint chiller. It will still be insanely delicious just not quite as magical IMO

Honestly, I can’t think of a better way to start, end or fill the day than binge-watching Christmas movies with a cup of this deliciousness!

You in? Of course, you are, you’re cool like that!

Sugar Free Peppermint mocha!

Prep Time: 2 mins
Persons: 1
Difficulty: Easy

Ingredients
1/2-1 cup unsweetened vanilla almond milk (or milk of choice)
1 Tablespoon of cacao – at night (or if Im feeling super stressed & frazzled) I make it w/ 1 Tbsp yes please health – life changing magnesium rich super food “night, night” hot chocolate mix
1-2 shots of your fave espresso – 1 sachet of Before you speak high performance instant espresso + 1/3 C water (I love mocha or OG in this recipe) – or 1-2 tsp of reg instant espresso or a shot or 2 of your fave brew.
1/8-1/4 tsp of peppermint extract – more or less to taste
1 tsp vanilla
1/4-1/2 cup of ice – more or less to desired consistency.
* If you like a sweet brew, add 1/2-1 teaspoon of monk fruit sweetener (or sweetener of choice) to taste
A handful of ice
Optional add ins;
1 Tbsp melted dark chocolate to swirl your glass – pure happiness
1 tsp maca – for hormone balance
1-2 scps of collagen – for gut healing goodness
If having for (or with) breakfast/lunch or iced in the afternoon, add 1 scoop protein powder – for extra protein ( I love Macro Mike the deluxe choc, white choc, vanilla or mocha work really well here) – use AMB-EM to score an extra discount.
To Serve –
a dollop of whip, a cheeky shaving of dark choc & a cute little candy cane.
* If you want it warm, simply ditch the ice heat, blend, enjoy

Instructions
Place all ingredients into your blender and process until smooth, creamy and well combined. If serving hot, heat your milk first and be very careful when blending!
Pour into a chilled (or warmed) glass, mug or mason jar then top with toppings of choice.
Enjoy xo

_________________________________________

Question of the day –

Festive coffee yay or nay?! What’s your go-to coffee order?

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 secretly healthy, sugar-free gingerbread latte (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 Sugar Free Peppermint Mocha – Hot or Iced!! 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.

** 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 1/2 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

__________________________________________

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.

Healthy {Sugar-Free} Gingerbread Latte

Emma — Sun, 15 Dec 2024 18:04:17 +0000

Say hello to my current and your soon to be, life-giving BFF . . . Creamy, dreamy, secretly healthy gingerbread lattes!

Honestly, Im not sure I want to drink my coffee any other way from now on?!

Especially at this time of year when I’m needing all of the coffee to try to do all the things (and then some!) please tell me I’m not the only one?!

This right here, is everything I want, all day every day on repeat (by IV) between now and Christmas . . . then on Christmas I’ll be wanting a double-double please and thank you.

Subtly sweet, seriously creamy, spiked with the perfect hit of espresso and a heart and belly-warming hum of gingerbread spice. It’s SOOOO good!

No one would ever know that this one also happens to be seriously good for you!

Packed with protein, naturally sweetened and loaded with gut healing goodness!

I won’t tell if you don’t!

Healthified or not, I can’t think of a better way to start, end or fill the day than cozied on the couch, binge-watching Christmas movies with a cup of this deliciousness! Which is where you’ll find me, on the couch, tonight at 830 pm . . . cozied up in my comfiest PJ’s watching “The Santa Clause” or “Home Alone” I cant decide which one Im feeling today?! But, you’re welcome to join me!

Serve it hot, serve it iced, however you choose to do it you really can’t go wrong!

Dairy free (if you want), BANANA FREE, DATE FREE, Sugar-free, Low Carb, Paleo, Keto & 100% Vegan friendly – so much to love I tell you and love it you will!

Seriously, so good! Starbucks who?!

Please note I like mine spicy so feel free to adjust accordingly …
Enjoy

Healthy {Sugar-Free} Gingerbread Latte

Prep Time: 5 mins
Persons: 1
Difficulty: Easy

Ingredients
For the latte –
1-2 shots of your fave espresso – or 1 sachet of Before you speak high performance instant espresso (I love mocha, OG or cinnamon in the AM & the decaf mocha in the afternoon/evening) – or 1-2 teaspoons of reg instant espresso + 1/3 C water
1/2 cup vanilla almond milk (or milk of choice)
1 teaspoon of vanilla
1 teaspoon of cinnamon – more or less to taste
1/2 teaspoon of ground ginger – more or less to taste
A pinch each of nutmeg, all spice and cloves – more or less to taste
1 Tablespoon maple syrup or sweeter of choice more or less to taste
1/4-1/2 cup of ice – more or less to desired consistency if having iced – omit if you want a hot latte
Optional add ins;
1 Tablespoon of sugar free chocolate sauce to swirl your glass – pure happiness
1 Tablespoon of gingerbread almond butter – makes it extra lush & 10 x more festive!
1/2 teaspoon Further food Turmeric Tonic – anti-inflammatory goodness!
1 teaspoon of maca – for hormone balance
1-2 scoops of collagen – great for hair, skin, nails & gut healing goodness
1 scoop protein powder – for extra protein ( I love using Macro Mike salted Caramel, sugar cookie or vanilla buttercream AMB-EM = 10% off if you want to try it. caramelized white choc is amazing too!
To Serve –
Whipped cream + extra cinnamon & a few shavings of dark chocolate for serving

Instructions
Place all ingredients into your blender and process until smooth, creamy and well combined. If serving hot, heat your milk first and be very careful when blending!
Pour into a chilled (or warmed) glass, mug or mason jar then top with toppings of choice.
Enjoy xo

_________________________________________

Question of the day –

What’s your go-to coffee order?

Do it, do it You know you want to

__________________________________________

The post Healthy {Sugar-Free} Gingerbread Latte 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

__________________________________________

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