I always try to come up with healthier versions of sweet treats around Valentine’s Day as it is a big one for chocolate! My new found love for tahini is in sweet treats! It’s pretty tasty and way cheaper than nut butters. You can sub any nut or seed butter in this recipe with the same results. I added LeanFit protein for extra protein and VitaFiber to make it sugar free and a fiber boost! Recipe as follows:
Raspberry Tahini Cups
•¾ Cup dark chocolate chips or chopped chocolate
•1 tsp coconut oil
•4 Tbsp tahini
•1 Tbsp coconut oil
•2 Tbsp VitaFiber IMO syrup
•2 Tbsp LeanFit vanilla whey protein powder
•2 tsp Powdered raspberries* (Optional)
Yield 10 mini cups. I use a silicone liner but paper cups will work as well.
- Melt chocolate and coconut oil over double boiler until fully melted.
- Using a small spoon coat muffin cups on bottom and bring up edges using the back of the spoon, place in freezer to harden. Remove from freezer after about 10mins or until chocolate is hardened and add second coat of chocolate to walls of liners and place back in freezer.
- Start your filling by mashing all ingredients together until combined, if your mixture is a little hard, place bowl over warmed water (from double boiler) to melt the coconut oil and tahini together better.
- Remove cups from freezer and portion filling into each cup coming almost all the way to the top and then top each cup with remaining chocolate and spread until covered (sprinkle freeze dried raspberries on top if desired). Place back in freezer to harden.
- Store in fridge (2 weeks) or freezer (6-12 months).
*Note: To get powdered raspberries I took freeze dried raspberries and pulsed them in my coffee grinder until I got a fine powder. I used this to
stir in and sprinkle on top of cups. You can also stir in nuts or chocolate chips if desired.
Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.
The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven.
Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.
Here is the recipe 👇🏽
Peanut Butter Cup Cookies
•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups
Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.
Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.
Yield 32-40 cookies
Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.
So I’ve always wanted to make one of these chocolate dripping cakes and it was my best friend and boyfriends birthday so what a better day to experiment. I just prayed it turned out the way I imagined. I hit the mark bang on! Huge success. I adapted the chocolate cake from chocolate covered Katie’s 2 layer cake. The frosting isn’t all that healthy with the powdered sugar but you can find sugar free alternates if desired. This cake is still very decedent. Recipe as follows→
Serves 12-24 people
§ 2 heaping cups spelt or whole wheat pastry flour
§ ¾ heaping cup cacao or unsweetened cocoa powder
§ 1 tsp baking soda
§ 1 tsp Himalayan pink salt
§ 1 ½ cups xylitol or sugar of choice
§ 1 cup mini chocolate chips, optional
§ 2/3 cup greek yogurt or regular
§ 1 ½ cup water (may need 2 extra Tbsp)
§ ¼ cup plus 2 tbsp melted coconut oil
§ 1 ½ tbsp pure vanilla extract
Peanut Butter Cream Cheese Frosting:
§ 1 ½ (8 ounce) package cream cheese, softened
§ 1 cup creamy peanut butter
§ 2 teaspoon vanilla
§ 1 ½ cups powdered sugar
§ 6-10 tablespoons milk of choice (I used almond milk)
Mix together cream cheese and peanut butter with mixer until smooth. Add vanilla and powdered sugar slowly, along with the milk (few tbsp. at a time) and beat until spreading consistency.
Preheat oven to 350 degrees F, and grease three 8-in round cake pans and line bottom (cut to circle) with parchment (grease parchment). Set aside. In a large mixing bowl, combine the flour, cocoa, baking soda, salt, optional chips, and sweetener and stir very well. In a separate mixing bowl, whisk together all remaining ingredients. Pour wet into dry and stir until just combined, then divide between the cake pans. Bake 25 minutes or until batter has risen and a toothpick in the center of the cake comes out clean. Allow to cool at least 30 minutes before going around the sides with a knife to remove cakes. I let my cakes cool overnight before frosting. Frost one layer, stack another cake, frost and stack last cake and frost top and sides and then refrigerate again for at least 2 hours before adding the chocolate shell.
§ ¾ Cup Coconut oil
§ ¾ Cup Cocao powder
§ ½ scant Cup Honey or Agave or Maple Syrup
Chocolate top directions:
Melt the coconut oil over double boiler, and then add in the rest of the ingredients. Whisk together thoroughly. Pour over completely cooled & frosted cake and let drip down sides. Refrigerate right away for at least 2 hours. I had lots of leftovers so have a parchment lined dish available to make extra homemade chocolate bars or halve the recipe.