Double Chocolate Peanut Butter Cookies

 

These cookies are just a dream come true as they combine 2 of my favourite things in the world: chocolate and peanut butter. Although they are super simple to make they so utterly delicious, decadent and will satisfy any sweet craving. If you are not a big fan of peanut butter you can totally use other nut butters, like almond or cashew.

Ingredients:

1 cup of ground almonds

½ cup of gluten free flour

1 cup of raw cacao powder

3 tablespoons of melted coconut oil

5 tablespoons of liquid sweetener of your choice (I have used date syrup)

1 bar of good quality dark chocolate (48 gr) – I have used 80% Pure Nacional – melted

4 tablespoons of runny and smooth peanut butter

½ teaspoon of baking powder

A pinch of salt

For the filling:

½ cup of smooth and runny peanut butter

3 tablespoons of liquid sweetener of your choice (use more if you like it sweeter)

Start by preheating the oven at 180 degrees. Line a baking tray with some parchment paper.

In a bowl mix together the ground almond, gluten free flour, baking powder and salt. Add the melted coconut oil, melted chocolate, date syrup and peanut butter. Mix everything together until you have a smooth dough ball. With your hands take about a small golf ball of the mixture and flatten it within your palms until it has a cookie kind of shape. Repeat the process until you have use all the cookie dough. Place the cookies on the baking tray and bake in the oven for 17-20 minutes. Don’t bake them for longer as they will become too dry or they might burn around the edges.

Let the cookies cooled down COMPLETELY before proceed with the filling.To make the filling simply mix the peanut butter with the date syrup until you have a creamy and smooth mixture. Spoon about 1 teaspoon of the mixture onto 1 cookie and place another cookie on top pressing the filling down so it will spread evenly across the cookie.

Store the cookies into an airtight container in the fridge for few days.

 

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Chocolate and almond butter brownies

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Ingredients:

70 gr of ground almond

1 can of drained and rinsed black beans

2 tablespoon of milled flax seeds +5 tablespoon of cold water

3/4 cup of ra cacao powder

3 tbsp of melted coconut oil

1 teaspoon of vanilla extract

3 tablespoon of date syrup or maple syrup

3 tablespoon of coconut sugar

70 gr of dark chocolate chopped finely

1/2 tsp of baking powder

roughly 3 tablespoon of almond butter ( preferably of a runny consistency)for the swirls

Preheat the oven at 180 degrees. Covered a brownies baking tray with parchment paper.

Mix the ground flax seeds with the water and set on one side until they assume a gloopy consistency.

In a food processor add the drained black beans and blitz for few minutes until a paste starts to form. Add all the other ingredients apart from the chopped dark chocolate and blitz gain. The batter should be thick and silky, not too runny. If the batter results too thick add a splash of almond milk. Transfer it to a bowl and fold in the chopped chocolate. Pour it into the baking tray and level it even with a spatula.

At this point with a teaspoon or a fork swirl the almond butter on top of the batter.

Place in the oven for about 35-40 minutes. The top should start to dry out and to crack around the edges. It shouldn’t be wobbly! If it is place it back in the oven for a bit longer.

Once baked let the brownies cooled down in the tin. You can also place it in the fridge to firm it up even more. Cut the brownies once they are completely cool and store them in air tight container in the fridge. These brownies are meant to extra fudgy and gooey, I personally think they taste even better after few days chilled in the fridge.

 

 

 

 

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Almond butter and cacao cookies – grain free

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These are possibly the easiest cookies ever! They literally required an handful of ingredients and the cook in no time. They are gluten free and they also happen to be paleo as I have used almond flour which gives them a dense and rich consistency. If you don’t have almond butter on hand you can totally swap it for peanut butter or cashew butter would probably work as well. These little beauties are packed in protein and relatively low in sugar so they also say ideal as a post work out snack.

Ingredients:

1 tbsp of melted coconut oil

8 tbsp of almond butter

100 gr of ground almonds

3 tbsp of date syrup or maple syrup ( use more if you want them sweeter)

1 tbsp of raw cacao

1 pinch of salt

1 tsp of vanilla extract

1/2 tsp of baking soda

Preheat the oven at 180 degrees. Covered a baking tray with parchment paper.

In a large bowl with a fork mix the almond butter with ground almonds and the baking soda. Add all the remaining ingredients and stir throughly.

Scoop 1 tablespoon of cookie dough at the time and with a fork mashed delicately down onto the baking tray. Keep doing so until you finish all the dough. Decorate with almonds (optional).

Place in the oven and bake for 15-17 minutes until they are slightly golden brown.

Remove the tray from the oven and let them to cool for about 10 minutes. They will still be soft as soon as you taken them out but they will harden once cooling down.

Store in air tight container or jar for up to a week.

 

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Lemon and turmeric pancakes with caramelised bananas

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Happy pancakes day everyone! These super sunny stack of turmeric and lemon pancakes can seriously brighten up even the gloomiest day 🙂

Apart from being super simple to make these beauties are also packed with goodness. I know turmeric might sounds a bit unusual but it actually work really well with the zestiness of the lemon and the sweetness of the bananas and it is also a power house of health benefits; it’s one of the food with highest concentration of antioxidants, anti inflammatory properties and it has even been proven to help fighting acne.

To top it all off I love having these pancaked with dates syrup caramelised bananas and some more lemon zest grated on top, I promise you the combination is just divine, perfect not only for pancakes day!

Ingredients – make about 8-10 pancakes

1.5 cup of rolled oats

1 very ripe banana

1 cup of rice milk

the zest of 1 lemon (preferably buy unwaxed organic lemons)

the juice of 1/2 lemon

1/2 teaspoon of turmeric

2 tablespoon of coconut sugar (optional/ I didn’t use any as I find the caramelised bananas add enough sweetness)

For the caramelised bananas

2 apple bananas (you can use regular bananas if you can’t find them, just cut them in half)

1 teaspoon of coconut oil

2 teaspoon of date syrup

1 teaspoon of cinnamon powder

 

Place the oats into a blender and blend until a a flour starts to form.

Mash the banana in a bowl and then add all the other ingredients to your blender. Blitz well until everything is combined. The consistency should be nice and thick.

Heat up a non-stick pan. Use about a ¼ cup of the mix and pour into the pan. Heat until bubbles form about three quarters of the way cooked through and then flip to cook for another minute or two. Repeat with the rest of the mixture.

For the caramelised bananas:

In a frying pan heat up the coconut oil until it’s melted. Slice length way the apple bananas and add them to the pan. Sprinkle the banana with cinnamon and add the date syrup. Cook the banana for about 2-3 minutes until they are golden brown.

Stack your pancakes and place the caramelised bananas on top and grate some more lemon zest to finish it off!

 

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