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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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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Coconut and orange truffles


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These are the easiest and the quickest sweet treat ever! They literally take 10 minutes to whip up and they totally hit the spot when you crave something sweet and morish at the same time. The coconut shreds and the coconut oils create a fudgy and creamy consistency, while the orange zest add a hint of tanginess making these truffles taste absolutely irresistible! Completely gluten free and refined sugar free,these little guys are also packed with incredible fatty acids from the coconut which are so important for healthy, glowing skin.

Make about 10 balls

Ingredients:

1 cup of dried coconut + about 1/2 cup for rolling the truffles

1/4 of a cup of coconut oil

2 tablespoon of rice malt syrup or honey ( you want to use quite a sticky sweetener that will help the truffles to stick together)

2 teaspoon of orange extract

the zest of 1 orange plus extra for decorating

Simply put 1 cup of coconut shreds, the coconut oil, the maple syrup and the orange extract into a a food processor and pulse for about 2 minutes until a sticky dough ball starts to form. Remove it form the food processor and put into a bowl and fold in the orange zest. Shape the dough into small balls gently rolling them between your hands. Coat the balls in coconut shreds and place in the fridge to set for at least half an hour. Before serving sprinkle them with some orange zest.

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