5-Ingredient Salted Caramel Peanut Butter Cups

peanut-butter-cups

I am a peanut butter fanatic and I make no apologies for that – just can’t get enough of the stuff! So growing up, Reeses Pieces would have been my ideal choice of sugary snack but just like with my mini Bounty bites, I wanted to come up with a healthy alternative and these are so unbelievably indulgent but refined sugar free, gluten free, wheat free, dairy free, egg free and vegan.

I actually  made these about 4 years ago for the first time but it was before I had the blog so I never posted a picture and obviously haven’t thought about making them again until now – heaven knows why. But a friend of mine, fashion blogger Sarah from We Are Twinset (check them out here), mentioned them so it gave me the inspiration to make them again.

They seem like they’d be really hard and time-consuming to make but I promise they are so easy! Give them a go, the kids will love them (that’s if you leave any left over for them!)

Ingredients

Chocolate layer:
4 tbsp coconut oil
3 tbsp cacao butter
3 heaped tbsp. cacao powder
2 tbsp pure maple syrup
Pinch Himalayan salt (optional)

Peanut butter filling:
3 tbsp organic, natural peanut butter
2 tbsp coconut oil, melted
1-2 tbsp maple syrup (depending on how sweet you like it)

Method

Start by making sure you have room in your freezer to place a baking tray flat.

Now line a cupcake baking tray with 12 muffin cases.

Prepare your chocolate layer by melting all the ingredients together in a saucepan over a low heat. The salt is optional so if you aren’t a fan of salted sweet snacks, leave this out.

Once ready, spoon into the muffin cases, reserving half of the mixture for the top layer. Put in the freezer for 20 mins.

At this point, make the peanut butter filling by melting the coconut oil then mixing it in with the peanut butter and maple in a bowl. Mix really well.

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Take the tray out the freezer and spoon a good dollop of this mixture onto the chocolate bottom layer and put back in the freezer for half a hour.

Once set, add the remainder of the chocolate layer to the top and put back in the freezer for 20 minutes.

Once ready, you can remove the muffin cases if you want to and store them in an airtight container in the fridge (easier to eat that way) or freezer if you want them to keep for longer, you may just have to wait 10 minutes when taking them out for them to soften a little bit.

Love & health,
Lauren

Raw Chocolate Orange Brownies

Raw Chocolate Orange Brownies

Being pregnant I am hungry quite a lot of the time but I try to nourish my body with as many pure ingredients as possible to give my baby the best start in life. If I’m hungry, I eat, and by making snacks like these and keeping a batch in the fridge, there is always something healthy to snack on when I fancy something sweet.

Everyone loves a chocolate brownie, but we all love it better when it’s guilt free. I had a load of Jaffa oranges left from my juicing so thought about doing a sweet variation on my usual raw brownies.

The raw cacao, as we know, is full of organic, pure nutrients and, like the almonds, is a great source of protein. Look no further for a snack for the kids that isn’t full of rubbish, is made with pure ingredients, and will take you no more than 15 minutes to make. This really is the easiest recipe with so few ingredients, anyone can make these!

Ingredients – (do double up if you want to make enough to last a while. This recipe makes about 8 small brownies)

1 heaped mug almonds (make sure to soak in purified water for at least 6 hours)
15 organic medjool dates
3 heaped tbsp raw cacao powder
1 tsp organic pure maple syrup
Juice of one orange
Zest of the orange

Method

Once the almonds have been soaked, rinse and pat dry with a paper towel, then put in the blender and blend until it almost turns into an almond butter.

Scrape away the sides then add the dates, cacao, maple, orange juice and a quarter of the orange zest. Blend until well incorporated.

Grease a silicone loaf tin or square tin with a little coconut oil, spoon the mixture in, smooth the top over with a spatula and put in the freezer for an hour and a half.

Remove from the freezer, sprinkle the remainder of the zest on top, cut into brownie slices and store in the fridge.

Enjoy!

Love,
Lauren