Looking for something cool and refreshing - try my Intensely Tropical Smoothie for Twinings:
almonds amaretti apple apricots artichoke aubergine avocado bacon baking banana basil beef beetroot beverage blackberries blueberries bread breakfast broad beans broccoli brownies butternut squash cake carrot celeriac celery cheap and healthy cheese chicken chickpeas chilli chocolate cinnamon cooking coriander courgette crumble cupcakes curry dairy free dairyfree dates delicious dessert dinner dip drawing dressing drink easy eatclean eggs fibre figs fish flapjacks flavour flaxseed flourless food frangipane fresh fruit garlic gherkin ginger glutenfree goats cheese goji berry goodness granola grapes green healthy herbs homegrown homemade houmous hummus ice cream indian ingredients jam japanese juice lamb lemon lentils linseed london lunch mackerel marmalade meat mint morning muffins mushrooms my recipe naughty nutritional nuts oats oil olives omega 3 omelette orange organic overnightoats paprika parmesan parsley parsnip pasta pastry pate pavlova peanut butter pear pepper pesto pigeon pomegranate pomelo porridge potato prawn protein prune pudding pumpkin seeds raspberry recipe rice risotto rye salad salmon seeds september simple smoothie soda bread soup spices spinach strawberry sugar sugar free sunflower seeds sushi sweet sweet potato thai tomato tomatoes treat twinings twinings tea valentines day vegan vegetables vegetarian walnuts wheat free yoghurt yum
Thursday, 18 February 2016
Saturday, 13 February 2016
With very little prep and hassle, you can make these sweet tasty bites and wow the special someone on the receiving end. They are probably the quickest tasty treat I have ever made...and cheap too, with only 4 ingredients! They are not the healthiest things however, but who doesn't like a naughty something once and a while.
Ingredients (makes 8 large chocolates)
- 400g chocolate, around 52% cocoa (very cheap from Lidl!)
- 2 tbsp smooth peanut butter (or dairy free nut butter if preferred)
- 1 tsp maple syrup or natural sweet syrup such as 'Sweet Freedom'
- goji berries to decorate
You will need silicone moulds, so that the chocolates come out easily. Mini cupcake cases would also work.
1. Place all of the chocolate into a glass bowl resting on a saucepan with a little water in it. Heat up the saucepan to melt the chocolate, stirring occasionally. When the choc is melted, after around 3 minutes, pour a little into your moulds - about 1 1/2 tbsp each depending on the size of your mould, or 1/2 tsp if using mini cupcake cases.
2. Put the chocolate in the freezer for a few minutes while you prepare the peanut butter filling.
3. Mix together the peanut butter and sweetner. If you find it won't mix, heat it up a little in a pan.
4. By this time, the chocolate in the freezer should be nice and hard. Remove it and spoon 1 tsp of peanut butter filling in the centre. Return them to the freezer for another few minutes.
5. If the chocolate that was heated up has gone a bit hard, pop it back on the hob to heat it up.
6. Finally, once the peanut butter filling has hardened, remove them from the freezer and place another 2 tbsp of chocolate on top, levelling the cups out as much as possible. Decorate with a few goji berries, nut sprinkles or rose petals before returning them to the freezer for a final set - around 2 hours.
7. If you have used silicone moulds, the chocolates should pop out extremely easily. The outside should be nice and hard, and the centre all gooey and delicious.
Extremely quick and scrumptious - ENJOY!
After something to warm you up on this miserable weekend?