Chocolate and peanut butter are two of life’s great pleasures, don’t you think? Combined, they create something simply irresistible. I’ve loved peanut butter for as long as I can remember, I basically lived on peanut butter on toast through most of my school years. It seemed only fitting that I continue the peanut butter obsession with this decadent, creamy dessert. This tart is a MUST for anybody who loves peanut butter and chocolate! …
I’m really into no bake treats at the minute. I’m rarely using the oven now it’s getting warmer, but I still want a little something sweet ready to snack on in the fridge. If you love peanut butter and chocolate as much as I do, this recipe could well be your new BFF. These peanut butter fudge bars give you ALL the good flavours, take just 10 minutes to prepare, set in the fridge and you only need 5 ingredients!…
Are you ready for the most delicious choc chip blondie? A soft, fudgy almond meal blondie studded with dairy free choc chips and sweetened naturally with a generous scoop of peanut butter and maple syrup. It’s gonna rock your world, I promise! …
I’ve been making these all week to perfect the recipe. Currently third batch deep and I’m relieved to say I’m finally happy with the pastry. These coconut caramel tarts are pretty much all the things I love squeezed into one sweet little sized pud. My kinda self care. Vegan, gluten free pastry, baked into sweet little shells in the oven and then filled to the brim with layers of sweet dairy free heaven! There’s a little disc of chocolate at the bottom, followed by a lush salted date caramel and then a peanut butter coco whip on top. Yep… I went all out. They’re rich, but not too sickly sweet, in fact I just had one for breakfast. It’s the weekend so that’s totally okay, right?
I wanted to make these as easy to prep as possible, with ingredients you’ll likely have in your pantry at home. Of course they taste sweet and creamy, but they aren’t laden with refined sugar and grains like your standard fancy pud. They’re easily made gluten free too, just be sure to grab some gluten free oats, or sub the oats for more almonds.
I got a DM from a fellow date lover on Instagram this week, saying how addictive salted date caramel is. I have to agree, this stuff tastes dangerously good. I’ve thoroughly enjoyed dunking my failed pastry cases into it. Medjool dates are also dangerously expensive. Her tip was to buy Deglet Noor dates, much cheaper but still plump and juicy when soaked in boiling water. You can use any dates really, or even raisins! I have had great success with them in other recipes, the boiling water soak works a treat.
The pastry almost defeated me, but the trick is to make sure the dough sticks together a little in your fingers before you press it into the tin. Too crumbly and it will fall apart when you take them out the tins. The second most important thing is to not over bake – I foolishly cooked them for 12 minutes and ended up with rock solid tart shells. Thankfully third time round they came out perfectly, so I’ll hope you give this one a whirl!
I’d love to know if you try this recipe, please leave me a comment below or on my Instagram.
- 1 cup almond meal
- 1.5 cups ground oatmeal
- 1 tsp vanilla extract
- 4 tbsp maple syrup
- 2 tbsp coconut oil
- 1-2 tbsp water
- 1 cup medjool dates, pitted, soaked in boiling water
- 1 tsp salt
- ⅓ cup water
- 1 bar of sugar free dark chocolate
- 1 tin of coconut milk, chilled overnight, cream only
- 2 tbsp maple syrup
- 3 tbsp smooth peanut butter
- edible stars, coconut chips and cacao nibs/chocolate shavings for topping
- Preheat oven to 180•c. Grease 6 mini tart pans with a little coconut oil. Add almond meal, ground oatmeal, vanilla extract, ½ tsp salt and 4 tbsp maple syrup to a food processor and pulse until combined. With the processor still on, slowly pour in coconut oil. Process until incorporated and you have a crumbly dough. The dough should be moist enough to stick together between your fingers. If not, add a tbsp of water and blend again, checking again and adding a tbsp more water if needed.
- Push dough into prepared tart pans, using a teaspoon to flatten out the bottom evenly and pop in the oven for 8-10 minutes, until slightly golden. The dough may puff up a little, so you can use some baking beans/dried chickpeas in the middle of each tart. Take out from the oven and allow to cool.
- Make your caramel filling. Drain soaked dates, saving the water. Add dates, ½ tsp salt and ½ cup or the date water to food processor. Blend until smooth.
- In a small bowl over a pan of simmering water, melt bar of chocolate slowly. Gently pop tarts out of their tins and pour a tbsp of chocolate into the bottom of each tart. Spread out evenly with a teaspoon. Pop in the fridge to set, then remove and spread over a tbsp of date caramel on top of each tart, leaving a little room on top for the coconut cream.
- Prepare coconut cream topping. Open can of coconut milk and drain off the water, scoop out the solid coconut cream at the top. Using an electric whisk blend up until light and fluffy, about 3-4 minutes. Add peanut butter, a pinch of salt and maple syrup and whisk again to combine. Taste and add more salt or sweetener if needed. Your whipped cream should be thick and spreadable, but if it's runny, pop in the fridge to set a little. As soon as it's thick enough to spread, dollop some cream in each tart and smooth over with a spoon. Leave to chill for an hour, then remove and drizzle with melted chocolate. Top with coconut chips, candy stars and cacao nibs.
I think I’ve found my new favourite breakfast. Baked banana and peanut butter oatmeal. Who knew oatmeal could be so versatile? I’ve been meaning to try baked oatmeal for so long now and I had no idea how delicious it would be. This oatmeal ticks all my comfort food boxes – easy to prepare, delicious warm or cold and packed full of tummy pleasing flavours!…
Do you like cake? Do you like chocolate and peanut butter? Yes? Well you’re in the right place, my friend. This chocolate peanut butter marble cake has been sent to satisfy your cake cravings. This was actually a treat for my boyfriend, who has been rambling on about a special cake for the past few weeks. He kept saying he doesn’t want anything fancy, just a ‘marble cake’. I dread to think what I’m going to have to make when he tells me his idea of ‘fancy’!
This baby is so easy to prepare but looks like it takes a lot of skill to bake (perfect for wowing that special someone). You can make it in a loaf tin, or two sandwich tins for a traditional cake. I bet it would be lush with a peanut butter cream in the middle. It’s made with spelt and plain flour, but feel free to sub with all spelt if you prefer, or a gluten free plain flour. I used ‘aquafaba’ for this cake too, which is basically the liquid from a tin of chickpeas or white beans. Sounds gross, but works amazingly well as an egg substitute and I promise it doesn’t leave any chickpea flavour at all.
Do you have a favourite cake? Please let me know if so in the comments below as I really enjoy veganising cakes. This cold weather has got me craving baking time too, so I’m on the lookout for new baking adventures!
Chocolate peanut butter marble cake
- 1 cup plain flour
- 2/3 cup spelt flour
- 1 tsp baking powder
- 1/2 cup avocado or coconut oil (melted)
- 1/2 cup coconut sugar
- 1/4 cup cacao powder
- 1/4 cup aquafaba liquid
- 1 tsp vanilla extract
- 1/2 cup nut mylk (I used almond)
- 1/3 cup peanut butter
- 1/2 cup boiling water
- Preheat oven to 180•c and line a loaf tin or two sandwich tins with greaseproof paper.
- Mix all dry ingredients apart from the cacao together in a bowl. Add all wet ingredients to the mix apart from the boiling water and stir well to combine. Add a little more almond mylk if you need to loosen the peanut butter.
- In a medium bowl, mix 1/4 cup cacao with 1/4 cup of boiling water. Now add half the cake mix to this bowl and mix to incorporate.
- To the remaining batter, add in 1/4 cup boiling water and mix. Now you should have one bowl of chocolate batter and one bowl of plain batter.
- Spoon dollops of each mix into your prepared tin. Once complete, swirl through with a chopstick to create the marble effect.
- Bake in the oven for 50 minutes, or until a toothpick comes out clean. Stores well in an airtight container for up to 4 days.