Celebrating #InternationalChocolateDay with this banger of a recipe!
For the base...
1/2 cup oat flour
1 x TBS coconut oil
1 x TBS agave syrup
1 x TBS peanut butter
For the filling...
1/3 cup peanut butter
2 x TBS agave
Pinch of Himalayan sea salt
For the chocolate layer
100g vegan chocolate
For the base layer mix all of the base ingredients together in a bowl and press into a small silicone mould. Then mix together the filling ingredients and pour over the base. Finally in a bain-marie melt 100g of vegan chocolate and pour over your filling layer. Freeze for 2-3 hours and serve frozen or allow to sit for 15-20 minutes.
Creamy...nutritious and comforting...up your porridge game with this buckwheat version!
1/3 cup rinsed buckwheat groats
1/2 tsp cinnamon
Pinch of salt
1/2 cup oat milk
1/2 mashed banana
Add your rinsed buckwheat and 1 cup of water to a pot and bring to the boil. Reduce heat to low-medium and let buckwheat simmer for 20 minutes until cooked. Then stir in your milk, cinnamon, mashed banana and salt and heat everything through on a low heat. Serve with fruit, nut butter & Butter Cups, of course!
The perfect Summer Treat...
Chocolate shavings for garnish
Simply layer into a silicone mould a Butter Cup, follower by a spoonful of coconut yoghurt, peanut butter and chocolate shavings.
Jazz up your morning coffee!
1 x banana
1 x Cold Brew Caffe Latte
1 x tsp cacao powder
Pinch of salt.
Blend together all of the ingredients and serve with almond butter.
Breakfast goals...right here!
1 x mashed banana
1 x Tbs nut butter (we used cashew for these)
1 x Tbs maple syrup
Pinch of salt
1 x cup oats
1 x tsp ground cinnamon
Mix together all of the ingredients.
Scoop out mixture into cupcake cases and bake in oven for 15-20 minutes until golden at 180°C.
Once golden press a Butter Cup on top of each cupcake and leave in the oven for about 2 minutes until melted.
Makes about 4 Granola Cups.
The quickest way to satisfy any sweet cravings!
Pit your dates and fill them with peanut butter & chopped up Butter Cups...SO simple SO delish!
We were feelin' fancy so we layered up our Hazelnut Butter cups for the ultimate giant cup!
3/4 cups fresh raspberries
2 x Tbs chia seeds
1-2 x Tbs maple syrup
Squeeze of lemon
100g of dark vegan chocolate
3 x Hazelnut Butter Cups
For the raspberry chia jam simmer the fresh raspberries in about 1 Tbs water on a medium heat. As they soften, mash with a wooden spoon. Stir in the chia and maple syrup and a squeeze of lemon. Once combined, set the jam aside for 15/20 minutes to let the chia seeds absorb the liquid and thicken.
In a bain-marie, melt the dark vegan chocolate. Spoon the melted chocolate into cupcake moulds and layer with a Butter Cup followed by a generous spoon of raspberry chia jam and a final layer of melted chocolate. Refrigerate for about an hour until solid.
The picture says it all!
1/3 cup runny peanut butter
1/2 Tbs melted coconut oil
2 x Tbs liquid sweetener of choice
2 x Tbs shredded coconut
1 x Tbs cacao powder
Pinch of salt
1/2 cup puffed brown rice
Mix all of the ingredients together apart from the raw cacao powder.
Spoon out 2/3 of the mixture into silicone muffin cases.
Add cacao powder to the remaining mixture, spooning it on top of the fudge base.
Decorate with chopped up Butter Cups and freeze for about 1-2 hours.
Serve straight from the freezer or allow to sit for 10-15 mins.
Decadent, dense, gooey & delicious...you'll wanna make these brownies ASAP!
1 x flax egg (1 x Tbs ground flax seeds soaked in 3 x Tbs water for 10 minutes)
1/4 cup apple purée
2 x Tbs maple syrup
2 x Tbs melted coconut oil
1/2 cup plain gluten-free flour blend
1/2 tsp baking powder
1/4 cup cacao powder
1/4 cup coconut sugar
A pinch of salt
In a mixing bowl, mix together all of the ingredients and add two chopped up Butter Cups right at the end.
Pour mixture into mould and bake for 20 minutes at 180°C.