This is my version of freezer fudge! It is quick, easy and delicious!
4 oz room temperature butter, cubed
4 oz creamy peanut butter
1/4 cup + 2 TB maple syrup
32 g cacao powder
1 1/2 tsp vanilla
Pinch of sea salt
1/2 cup water
Add butter, peanut butter, maple syrup, cacao powder, vanilla and sea salt to a blender. Bring the water to a boil in a saucepan or kettle and pour over the other ingredients. Blend on high for 15-20 seconds, or until creamy.
Pour fudge into silicone molds or a parchment lined 1/2 baking sheet and freeze until set.
Hubby and I are spending a month in California and one of the coolest things is being able to buy Granola Butter in a physical store. I am obsessed with granola butter, it is so delicious. It’s a nut and seed free spreadable granola! We picked some up at Whole Foods along with a vanilla crunch Hu Chocolate bar.
This is the easiest and most delicious chocolate treat!
Jar of granola butter, well stirred
Hu Kitchen vanilla crunch bar, chopped
Pinch of Maldon sea salt
Line a pan with parchment paper. Pour the granola butter into the pan. Spread the chopped chocolate bar on top and press the chocolate in using the back of a spoon. Sprinkle with sea salt and freeze for at least 4 hours. Chop and enjoy!!
These cupcakes are divine!! You can also make them with almond butter or peanut butter… those variations coming soon! Sometimes gluten, dairy and refined sugar free baked goods are dense and lack moisture. But I promise you these are fluffy and moist (sorry I don’t have a better word for it 😬)!!
Cupcakes: 1/4 cup + 3 TB milk (I used @goodmylkco almond milk) 3 TB cacao powder 1/3 cup cashew butter 5 TB maple syrup 1 egg 1/4 tsp vanilla 1/4 cup + 2 TB almond flour 1/4 tsp baking soda 4 TB arrowroot A very large pinch of sea salt
Frosting: 2/3 cup cashew butter 1/2 cup maple syrup A very large pinch of sea salt 1/8 tsp vanilla 2 TB cacao powder
Make sure cashew butter and egg are at room temperature and oven is set to 350 degrees before beginning. Heat milk in a saucepan over medium low heat until the milk scalds. Remove from the heat and pour into a liquid measuring cup or bowl. Add cacao powder and stir to combine. Let sit until it reaches room temperature.
Cream cashew butter and maple syrup in a mixing bowl with a large mixing spoon or spatula. Add the egg and vanilla and cream until homogenous. Strain the cacao milk mixture over the creamed cashew mixture (using a fine mesh strainer- or if you don’t have one, you can blend the cacao milk in a blender to make sure there are no lumps) in two additions folding the milk in completely before adding the second addition. Whisk the dry ingredients together and add to the creamed mixture in 3 additions, folding the ingredients in completely before adding another addition.
Bake in cupcake molds for 25 minutes, rotating halfway through cooking. Remove from the oven and let sit for 10 minutes before unmolding. Let the cupcakes come to room temperature before frosting them.
Cream the room temperature cashew butter, maple syrup, vanilla and sea salt together in a mixing bowl with a spoon or spatula. Once the mixture is homogenous, sift the cacao powder over it in two additions. Make sure to fold all of the first addition in before adding the second one. Pipe or spread the frosting on the cupcakes and enjoy!
I whipped up some of my easy blender fudge! It is delicious, quick and easy!
I used a Christmas silicone mold this time, but you can use any mold or a parchment paper lined pan.
8 oz almond butter (or peanut butter)
8 oz ghee or coconut oil
1 TB vanilla
64 g cacao powder
3/4 cup maple syrup
1/4 tsp sea salt (plus opt. tiny pinch extra for topping)
1 cup water
Add all ingredients except the water to a high powered blender.
Bring the water to a boil in a pot on I the stove. Pour the boiling water over the rest of the ingredients. Blend until well combined.
Pour into a silicone mold or a parchment paper lined pan. Freeze overnight. Unmold or pull the fudge out by grabbing onto the parchment paper and cut into desired size. Freeze until ready to serve/eat. Enjoy!
Toast walnuts over medium low heat for about 3 minutes. Remove from the heat and set aside.
Combine chia seeds and milk in a high powered blender. Blend on high for 20 seconds. Add pumpkin, banana, maple syrup, chocolate lover, chocolate protein, sea salt, vanilla and about 1/3 of the walnuts to the blender with the milk mixture. Turn the blender on and blend until thick and creamy.
Pour mousse into serving cups/bowls and chill for at least 3 hours.
Top cups/bowls with toasted walnuts before serving. Enjoy!
optional: shredded coconut or toasted nuts or seeds
Optional: place coconut, nuts or seeds in a silicone mold or on a parchment paper lined baking sheet.
Melt coconut oil in a saucepan over very low heat. Once melted, remove the pan from the heat and whisk in maple syrup. Once combined, whisk in chocolate lover, sea salt and vanilla. Whisk until shiny and well combined.
Pour chocolate into silicone molds or on a parchment lined baking sheet and freeze for at least 1 hour. Enjoy!
Melt maple syrup, coconut oil, vanilla and sea salt in a saucepan over medium low heat. Once melted, turn off heat and stir in almond butter and cacao powder until well combined.
Add melted maple syrup mixture, chia seeds, nuts and pumpkin seeds to the oats and stir together. Stir in 1/4 cup of the chocolate and the dates. Once the mixture is well combined, use the back of a spatula or spoon to push the mixture down so the top is flat.
Bake for 25 minutes. Remove from the oven and top with the remaining 1/4 cup chocolate chips. Once the chocolate on top melts, spread it around with an offset spatula or the back of a spoon.
Let the bars cool completely. Cut into pieces and enjoy!
