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Peanut Butter Cups…Inside Out!

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I love chocolate peanut butter thingies that you find over Easter…just not a big fan of the ingredient list.

I’ve tried to create something ‘post worthy’ the past two years, but no luck.

I’m SO excited to share these with you. They are SO delish!

What you’ll need for six cups…

6tbsp of melted cacao butter
6tbsp of raw, smooth peanut butter
1tbsp of agave, coconut nectar or maple syrup
a pinch of vanilla powder (or the bean)

Gently melt the cacao butter and whisk in the remainder of the ingredients.

Pour a bit of it into the bottom of six silicon muffin cups and place them into the freezer.

For the chocolate…

about 30g of raw, dark chocolate
1tsp of coconut oil
a pinch of himalayan salt

Melt a bit of raw dark chocolate (or make your own) and add in the coconut oil and salt. Give it a good stir and pour a bit of that onto the PB base…back into the freezer they go.

Five or ten minutes later… drizzle the last layer of the peanut butter mixture to finish it off.

Store them in the freezer until your ready to share.  🙂

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Coconut Cream Icing

March 30th, 2013 061

I wanted to share this with y’all because it is sooo good and it’s a great alternative to icing sugar icing.

All you need… a can of full fat coconut milk and a bit of agave or maple syrup!

Give your can of coconut milk a gentle shake… you want to hear nothing, no movement whatsoever.

If it does sound a bit giggly in there, toss it in the fridge for an hour or so.

Open your can and scoop out the solid stuff, which will be on the top… liquid will be on the bottom and we don’t want to use that for this recipe… save it and throw it into a soup or a smoothie.  Just a thought.

Whisk the coconut cream and drizzle in a little sweetener… keep whisking until smooth and creamy.

Place the ‘icing’ into the fridge for a while to firm up and then it’s good to dollop!

A little goes a long way and with one can we covered twenty four cuppins!  🙂

Have a great day, y’all!

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March 30th, 2013 058

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Carrot Ginger Cuppins

March 28th, 2013 004

Of course there had to be carrot cuppins for Easter weekend!

We haven’t quite got around to the icing bit yet, but check our Facebook page on Saturday to see what we come up with… we’re thinking something that contains no icing sugar!  🙂

  • 1/5c of spelt flour (for a gf option use all purpose gf flour – bob’s redmill works well)
  • 1c of coconut sugar
  • 1tsp of baking soda
  • 1tsp of baking powder
  • 1tbsp of chia seeds
  • 1tsp of cinnamon
  • 1tsp or less of turmeric (because it’s good for you… and we put it in everything)
  • 1tsp (heaping) of freshly grated ginger
  • 1tbsp of chia seeds
  • 1 large carrot, grated (worked out to about one cup)
  • 1tbsp of apple cider vinegar
  • 1/4c of olive oil
  • a pinch of salt
  • 1c, less two tablespoons, of water

Mix all of the above together in a bowl.

Fill your cuppin liners two quarters full and pop them into a moderate (350) oven.

We manage to get ten regular sized cuppins and sixteen mini sized cuppins.

Bake the regular size for about fifteen minutes and the minis for about twelve.

Remove and let cool completely before attempting to ice them.  🙂

We hope you all have a peaceful long weekend.

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