Saturday, April 5, 2014

Peanut butter and Popcorn Chocolate Bites


Peanut butter and Popcorn Chocolate Bites

1 cup of cocoa butter
3 tbsp of cacao powder 
1/4  cup of sweetener of your choice (I used coconut nectar but maple syrup, raw honey or coconut sugar will do)
½ a cup of peanut butter
1 cup of cooked popcorn

Melt on a low heat the cocoa butter… adding in the cacao powder and sweetener as the butter melts. Continuously stirring, ensure it doesn’t start boiling. Place peanut butter and cooked popcorn into muffin tins lined with baking paper, greased with coconut oil or cupcake patty pans. Then once the chocolate is fully melted and evenly stirred, pour chocolate over each cupcake holder (over the peanut butter and popcorn) until at desired size. Place in freezer for 1-2 hours. Remove from freezer and store in fridge once set. SO YUMMY!


Sweet Potato Chocolate Brownies with Caramel Sauce



Yes I know... sweet potato sounds odd mixed with chocolate but don't judge until you try. The sweetness and creaminess of this potato mixed with cacao is god dam amazing. Give it a go, oh and don't worry if you pull the brownies out of the oven and they're still quite soft. If they're crusty on the outside and soft on the inside that's just perfect!

Makes around 10 brownies

4 tblsp of raw cacao
2/3 of a cup of activated almonds (grounded if you don’t have a strong blender)
¼-1/2 a cup of coconut flour
10 dates (medjool or dried)
3 tsp of coconut nectar or sweetener of your choice
2 medium sweet potatoes
¼ cup of raw cacao nibs
¼ cup of coconut oil

Pre heat the oven to 180C, then wrap the sweet potatoes in foil until completely covered and place in the oven for around 30 mins until soft the whole way through. Remove sweet potatoes from foil and peel off the skin.

Add the sweet potato and dates into the blender… then add the rest of the ingredients and blend until a beautiful, sticky, creamy texture has formed.

Line a baking dish with baking paper and put the mix into the dish evenly. Put into the oven and cook for around 20 minutes, until crisp on the outside but still relatively soft and squishy on the inside.

Caramel Topping
¾ cup of soaked cashews
¾ cup of dates
2 tsp of coconut nectar or other sweetener
¼ cup of coconut oil

Blend until a smooth, rich and creamy texture forms. Serve with brownies or make sandwiches, putting a layer of the caramel between two brownies… YUM.