I struck upon a healthier way to enjoy chocolate orange this Christmas. No, it’s not quite as good the real thing, but they were pretty yummy. They were also incredibly easy. I think they could have done with more chocolate personally. And you probably want a napkin when you’re eating… Continue reading “(Healthy) Chocolate Oranges”
So boyfriend is allergic to nuts so peanut butter cups are out, and I’m not 100% convinced on them myself. I made some peanut butter cups a while back which tasted pretty good. As an alternative I thought I’d try making some almond butter cups.
Almond butter isn’t as naturally yummy as peanut butter, it has a erm…nuttier taste, and it separates a lot. Meaning that you get to see the horrifying amount of oil in it! But almond butter cups are not going to kill boyfriend so that’s good. Boyfriend had some unpalatable 99% chocolate so I thought I’d use that up in the process. My measures were all pretty rough, especially because I did it in two batches so you may need to fudge them a little.
Ingredients (makes 12 mini and 2 large)
- 350g Choc (I used a mixture of dark and milk)
- 210g Almond butter
- 30g Margarine
- 50g Icing Sugar (I just started pouring this in in the end as I wanted a stiffer consistency)
- Pinch of salt
- Mix the almond butter, margarine, and salt together. Melt the mixture in the microwave in 20-30secs bursts so it doesn’t burn. The almond butter will separate and can be tricky to mix so you might need to put in some elbow grease.
- Sieve in the icing sugar. You should end up with a dough like consistency that you can roll into balls. The roll it into balls.
- Break up the chocolate and melt in the microwave the same as before.
- Take the almond butter balls one at a time and dip them into the chocolate. Then put the balls into paper cups. You can always spoon some more chocolate on top if there are patches of almond butter showing.
- Put the almond butter cups in the fridge to set.
I found this recipe on a vegan you tube channel Fab Lunch for home made ice cream made from frozen banana.
I chopped up some brown banana and put it in the freezer overnight. The next day I blended it with cocoa powder and agave nectar.
- 125g Smooth Peanut Butter
- 30g Butter
- Pinch of Salt
- 55g Icing Sugar
- 250g Plain Chocolate
- 250g Milk Chocolate
- Put the peanut butter, butter, and salt in a bowl and melt in the microwave in bursts of 20 secs.
- Sieve the icing sugar and mix with the peanut butter.
- Melt the chocolate in a bowl over some boiling water and teaspoon into mini paper cases.
- Add a small dollop of the peanut butter mixture on top and then cover with more chocolate.
- Put in the fridge for 20mins to set.
Truffles are delicious and easy, a good one if you want to make some party food for the festive season. Making the truffles is pretty quick but this recipe does call for you to refrigerate them for a few hours (I left mine overnight) so you might want to start the day before you need them.
- 150g Dark Chocolate
- 150ml Double Cream
- 25g Butter/Margarine
- Oil based (not water based) flavourings such as orange or vanilla extract, liqueurs etc.
- Toppings such crushed nuts, icing sugar, or cocoa powder
- Melt the chocolate by breaking it up into the smallest pieces and placing it in a bowl over a bowl of boiling water. Once the chocolate has melted take it off the heat.
- Melt the butter in another pan, add the cream until it reaches simmering point then pour over the chocolate.
- Mix the cream and chocolate until it’s smooth. Then add any flavourings (split into separate bowls if you want to make batches of different types) and mix them in.
- Place mixture in the fridge and chill for at least 4 hours.
- Take out of the fridge and ball up, I just used a spoon and molded them with my hands. Place the balls on grease proof paper.
- Roll the truffles in the toppings.
This is a super easy recipe, thats yummy and healthy(er) too.
- Bananas (about 4)
- Dark Sugar (4 tsp)
- One Orange (the rind and juice)
- Cinnamon/Nutmeg (whatever you want really)
- Butter (tbsp ish)
Preheat the oven to about 200 degrees celsuis.
Cut the bananas in half and place in baking dish.
Melt the other ingredients together in a saucepan, then pour over bananas.
Bake for 15 – 20mins.
- Chocolate (3 squares per bananas)
- Bananas (one for each person)
Keep the bananas in their skins, cut a thin slit through the skin along the length.
Push pieces of chocolate into the cut.
Wrap the bananas in foil and bake for 15-20 mins.
You can see above that I didn’t wrap the bananas in foil and the skins burnt but the bananas inside were fine! Best served straight from the oven I think with cream or ice cream.