Tag Archives: chocolate

Peanut butter chocolate chip slice

10 Oct

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This slice may not be 100% healthy, but it is 100% yummy 🙂

Peanut butter & chocolate, there is no better combination. The saltiness of the peanut butter with the sweet creaminess of the chocolate, pure heaven…………….. I can’t think of anything better.

And to make things even better this recipe is super easy to make, you can be enjoying a warm piece of peanut chocolate goodness in as little as thirty minutes.

So this is a great one for when the sugar cravings hit 🙂

peanut-butter-slice

Peanut butter, choc chip slice a’la Mama Going Natural

  • 1/2 c butter
  • 1 egg
  • 1/2 c coconut sugar
  • 1 T vanilla extract
  • 1/2 c peanut butter
  • 1 t ground cinnamon
  • 1 1/4 c spelt flour
  • 1/2 t bicarb soda
  • 1 c chocolate chip

Pre-heat your oven to 175degrees.

Beat the butter & sugar in a mixer, once they are creamed, add the egg & beat till well combined.

Add in the rest of the ingredients except for the chocolate chips & mix till combined. Gently mix in the chocolate chips.

Press into a well greased or baking paper lined tray & bake for 18 – 20 minutes.

And very soon, you too will be enjoying peanut, chocolate goodness.

Enjoy

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Peanut & cacao Bliss Balls

12 Jan
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I have a little confession to make , peanut butter & dark chocolate is my crack!!
I will take it anyway I can get it, ice cream, brownie, even straight from the jar. But these bliss balls are peanut & chocolate perfection, they are the perfect combination of peanut salty & dark chocolate, with just a hint of sweetness.
They are almost (dare I say it?) truffle-like because of the moisture from the activated nuts.
Best of all they can be made with whatever combination of nuts & seeds you have on hand, you could even add a little coconut sugar for a sweeter version. The recipe doubles as a raw brownie recipe if you press it into a pan & slice after chilling 🙂
However you make them, they keep well in the refrigerator & make a great on hand snack or lunch box filler. They seem to taste better the longer they sit, so try to ration them out 🙂
Peanut & Cacao Bliss Balls a’la Mama Going Natural
  • 1/2 c  activated cashew nuts
  • 1/2 c activated almonds
  • 1/2 c activated sunflower seeds
  • 3/4 c dates
  • 1/2 c oats
  • 2 T L.S.A (optional – I just had some in the pantry)
  • 3 T peanut butter
  • 1/3 c cacao powder
  • 1 t vanilla essence

Place your nuts & dates in the blender & blend on high until they form a paste. Add all other ingredients & blend on high again until oats have been blended down. Take your bliss ball paste & roll into balls, you can roll them in cacao powder or in coconut if you prefer, I like mine plain. Chill & then enjoy 🙂

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How to activate your nuts?

Place your nuts & seeds in 2 cups filtered water with 1 t salt, leave out on the bench to activate for 6 hours & then place in the fridge until you use them (for a max of 48 hours). We only activate this batch for 6 hours as cashew nuts can become slimy if activated for too long, refrigerating after 6 hours stops this from happening.

Enjoy

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Creamy Banana, Chocolate & Peanut Butter Ice Blocks

28 Dec

iceblockAs the temperatures soar here in Australia we are constantly looking for ways to cool down.

What better way than a dip in the pool with a creamy, chocolate ice block in hand……..heavenly!!

These ice blocks are super creamy with their banana base, yummy hit of pure cacao & of course the addition of homemade peanut butter. Don’t taste the mixture before you start pouring into your ice block tray or you may find yourself guzzling the mix & those poor kidlets will miss out on their ice blocks 🙂

If your making “Adults Only” ice blocks (you lucky things you!) add a shot or two of espresso coffee & your ice blocks will kick into overdrive – trust me!!

If your a sneaky mum (hands up ladies) you can add a handful of kale, a little bit of spinach or some wheat grass juice to your ice blocks  to kick up the nutrition factor that little bit.

Here in Australia we have a brand of creamy milk ice blocks that we call Paddlepops our ice blocks taste just like them only better – if I do say so myself!

Creamy Banana, Chocolate & Peanut Ice Blocks a’la Mama Going Natural

  • 2/3 c milk
  • 1 & a 1/2 banana’s
  • 1 T peanut butter
  • 1 T Honey
  • 1 T Cacao powder

Place all ingredients in a high powered blender & then pour into your ice block makers & freeze.

In about eight hours you will have yummy ice blocks that you will be fighting the kidlets for!

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Enjoy

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Creamy Cacao Ice Cream

18 Aug

We love chocolate in this house………. we will take it anyway we can get it.

cacao-ice-cream

But add it to some cream & freeze it & we are in heaven.

This recipe makes an ultra-rich, smooth, creamy ice cream that is very decadent. Small scoops only 🙂

It is a very dark chocolate (the Lindt 75% bar of ice creams, if you will!). If you like you chocolate more on the  milk chocolate (cadbury) side of things simply adjust the amount of cacao chips you put in to make a more mild creamy ice cream.

We love to add 3 – 4 tablespoons of peanut butter to this ice cream in the last few churns to make our own knock off version of Baskin & Robbins Peanut Butter Chocolate ice cream, without all the sugar & chemicals 🙂 but still packed full of flavour.

This recipe is not one of my healthier recipes, BUT it is healthier than most store brought ice creams which are aerated with chemicals & have a shelf life of 2 years +, I kid you not!! I have no idea what you put in ice cream to make it last 2 years but I am pretty sure I don’t want to eat it or feed it to my child. This ice cream made with organic ingredients & raw dairy products is simply a better healthier option without skimping on flavour or decadence.

Cacao Ice Cream a’la Mama Going Natural

  • 350ml milk
  • 300ml cream
  • 4 egg yolks
  • 4 T coconut sugar
  • 1 t vanilla extract
  • 2/3 c cacao chips or cacao butter

Place the first five ingredients in the top of a double boiler & gently heat while constantly whisking (like you would a custard). Once the mix has thickened to the stage where it coats the back of a spoon add the cacao chips & stir in until melted. Let your chocolate mix cool (try not to eat too much of it – you are trying to make ice cream after all) & then place your mix in your ice cream maker for the magic to happen.

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Trust me! you will love this ice cream, perhaps it’s not too healthy – but everyone needs a treat every now & again 🙂

Go on treat yourself

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Vegan Chocolate Brownie

20 May

Now that the weather in our part of the world is starting to cool down, its time to get back into the kitchen & start baking. There is nothing better than a warm, fresh baked sweet treat on a cold & rainy night, a cup of tea, Miss Three in bed & a good book…………pure heaven!

This is one of our favourite Brownie variations, it makes a super chocolatey, rich, gooey brownie that has a subtle coconut rough flavour & best of all, it is super easy to make.

vegan-brownie

Vegan Cacao a’la Mama Going Natural

  • 125gm coconut oil
  • 200gm chocolate chips
  • 2/3 c coconut sugar
  • 2 chia eggs (6T warm water & 2T chia seeds – mix together & set aside for 10 minutes)
  • 1 1/4 c spelt
  • 1 t vanilla extract
  • 1/4 c walnuts
  • 1 c chocolate chips

Pre-heat the oven to 160 degrees. Grease & line the base of a 19cm square pan. Melt the butter, 200gms choc chips & coconut sugar in a saucepan on the stove top to melt, once they have melted leave the mix to cool for 10 minutes. Once your chocolate mixture is cool add in your chia seed eggs, vanilla extract & spelt, stir through to combine well. Add in the cup of choc chips & walnuts. Pour into the pan & smooth out the top. Bake for 25-30 minutes. The longer you cook it for the more cakey it will become, the less you cook it the more dense & fudgey it will be.

So get baking & enjoy yourself some warm brownie tonight

Enjoy

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Sugar Free Chocolate Fudge – pure decadence

29 Apr

As you can probably tell by now – I love my sweets, especially chocolate.

Chocolate like Lipgloss – fixes everything.

Sugar-free chocolate – not so much.

That was the case, until I got onto making this fudge. And once again the balance of power was restored in my life – We have chocolate, and not icky, tasteless, powdery, faux sweet stuff.

The real deal. Creamy, melt in your mouth deliciousness with that slight dark chocolate bite.

And guess what? no sugar, no chemicals, no additives, no nasties.

Just pure Chocolaty goodness –  the kind that can change your life,  put a big smile on your face & make your day……
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Sugar Free Chocolate Fudge a’la Mama Going Natural

You will need:

  • 1 c coconut butter
  • 1/4 t salt
  • 2 1/2 T cacoa
  • 1 ripe large banana
  • 1 t vanilla extract
  • 1/4 t cinnamon
  • 1 stevia stick

Take all ingredients & blend together. It is that simple!

The fudge can be pressed into a tin, or into little candy moulds & then refrigerated for a couple of hours to firm up. Or if you really can’t wait you can always put it in the freezer, so you can dive in & enjoy velvety chocolate goodness sooner.

Healthy Cacoa Fudge

There are endless variations that can be made with this base recipe.

My favourite is Chocolate Peanut Butter Fudge, simply add 4 tablespoons of peanut butter to the above recipe & make as usual, trust me you will love it.

This flavour is the winner in our household.

Oohy Goeey Peanut Butter Chocolate Fudge – You know you want some

Sugar- Free Cacao & peanut butter fudge

Want to try making your own coconut butter & save a bundle – read this post

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Spiced Banana Choc Chip Blondie – Sugar Free

13 Apr

This delicious dessert has had us in a quandary all day. What to call it?

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Not really a cake, not really a brownie, not really a cookie, but definitely 100% delectable with its decadent, fudgey vanilla center & gooey chocolate chips.

I voted we call it “heaven” – but seems that name has already been taken!

So we had to settle on calling it the mouth-full that appears above. The name does not do this blondie justice, not even close.

I suppose really there is only one thing for it – your just going to have to get out the mixing bowl & make this one for yourself.

Trust me, you will be thanking me & singing my praises afterwards.

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But a word from the wise, do not try the batter. It is evil, addictive stuff. It will make you do bad things, like eat the whole bowl!!

Creamy, vanilla dough studded with chocolate chips. Almost impossible to resist – trust me!

Consider yourself warned & congratulate yourself on your iron will, if your batter makes it to the oven 😉

Spiced Banana Chocolate Chip Blondie –  Sugar Free a’la Mama Going Natural 

You will need:

  • 250gms Chick Peas
  • 1/2 c oats
  • 3/4 c dates
  • 2 Stevia sticks or 3 drops
  • 1/2 t salt
  • 1 t baking powder
  • 1/2 t bicarb soda
  • 1/2 a smaller banana
  • 1/2 c milk
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1 1/2 T coconut oil
  • 1 T Vanilla extract
  • 1/2 c sugar free chocolate chips

Before you start, soak your dates in hot water for 15 minutes until they plump up. While they are soaking place the oats in your food processor/blender or use your stick mixer to grind them into a finer consistency (as close to flour as you can get). Drain off your dates and  add them along with all the other ingredients (except for the chocolate chips) to your ground oats & blend until you have a smooth paste. Stir in the chocolate chips & place your mix into your greased baking tin. I use small cup cake tins to make mini cakes & a loaf pan to make a larger cake.

This size batch makes one loaf & 5 mini cup cakes (depending on how much batter you eat). Bake for approximately 35 to 45 minutes at 170 degrees. The longer you bake it the less fudgey the cake will become – so you decide!

The Blondie will look a little soft & uncooked when it comes out of the oven, leave it to rest for 10 minutes to cool & firm up before turning it out of the baking pans or getting stuck into it 😉

This brownie is best eaten warm while the chocolate chips are still gooey – so definitely cut yourself a slice after 10 minutes & enjoy a sugar-free taste of heaven – minus the harp music.

If you can? – save a little & store it  in the fridge, it will become even more dense & fudgey after refrigeration – yum!!

brownie-banana

Note

With the Chick pea’s you can either use the canned variety or you can soak your dried chick peas overnight in a bowl of water (this is said to make them more digestible – as the enzyme inhibitors are leached out of the peas). Soak overnight & then drain off the soaking water & boil the peas in fresh water for approximately 30  minutes (check their softness to ensure they are cooked). The peas can then be cooled & used. Or frozen for use at a later date. As an added bonus peas prepared this way will have no added preservatives or salts, just pure goodness 🙂

I haven’t really tried it as yet, but if you don’t allow oats in your diet, I don’t see why you can’t substitute with rice flour or spelt or another grain that is acceptable to you. The oats help to firm up the Cookie & soak up the moisture while adding texture to the dough – but you will have to experiment on your own for that one 🙂

Now stop reading & go make some Blondie decadence – you know you want to

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