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Peanut Butter Fuel On The Go

Posted on July 12, 2019July 17, 2019by spamellab

Hands up if you’re a peanut butter lover? We certainly are over here and it’s pretty much a fact that we have about 4 jars of the stuff (at least) in the cupboards at all times. One of the key ingredients in many of my recipes, James, Thomas and I love adding it to things, […]

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Raw White Chocolate & Peanut Butter Festive Cake

Posted on December 14, 2018December 24, 2018by spamellab

OK guys, this is one of the recipes I’m most proud of to date. Working with the wonderful Pic’s peanut butter, this festive dessert is a feast in itself and certainly worth making every element: An oat, date and nut mixed spice base topped with a salted peanut butter and maple syrup middle layer, finished […]

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No Bake Spiced Apple Crumble & Peanut Butter Tart

Posted on November 8, 2018December 5, 2018by spamellab

Can you believe we’re nearly into the last month of 2018?! Guys, where has this year gone?! Crazy. But we’re now in full swing of autumn and verging on the brink of winter… So, spiced everything, everywhere, right? In keeping with this theme – it would be rude not to, let’s be honest – this […]

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PB & J Brownies

Posted on September 27, 2018October 2, 2018by spamellab

Right guys – peanut butter lovers, I’m talking to you especially – I’m pretty excited about sharing this treat of a recipe with you in partnership with the wonderful Pic’s peanut butter once again! Imagine – gooey, dense, rich brownies topped with swirls of peanut butter and jam for extra taste and to totally wow […]

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How Tom Loves To Eat Pic’s Peanut Butter

Posted on September 3, 2018October 2, 2018by spamellab

I first introduced Thomas to peanut butter when I started weaning him at 6 months old. Don’t worry, I checked beforehand that this was ok – according to the NHS website, β€˜As long as there’s no history of food allergies or other allergies in your family, you can give your baby peanuts once they’re 6 […]

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Peanut Butter Chocolate Cookie Sandwiches

Posted on August 29, 2018January 24, 2019by spamellab

As a self-confessed peanut butter lover, I can’t tell you how excited I am to be working with New Zealand-based Pic’s once again, creating more divine recipes and also talking about how my toddler loves it just as much as I do and how he likes to enjoy it! I’ve spotted Pic’s peanut butter in […]

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About Me

Hello! I'm Pamela, a huge fan of fitness and music, mum to a crazy toddler and passionate about all things health and food.

A firm believer of enjoying what you eat, it's my mission to create healthy AND tasty recipes for all to enjoy, whatever your dietary requirements. This is what the concept #IndulgingInnocently is all about - you CAN have your cake and eat it!

Proud wife to Higgster, a Technical Architect, specialising in website development, app development and AWS consultancy.

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Thought I'd share some food in between baby Spam ( Thought I'd share some food in between baby Spam (see Stories) πŸ˜‚πŸ‘Ά here's a recipe I made a while ago which would be ideal for Mothers Day next weekend πŸŒΉπŸŒΊπŸŒΈπŸŒΌπŸ’

CHOCOLATE CHERRY GANACHE CAKE πŸ«πŸ’πŸ° #vegan #glutenfree #dairyfree

Ingredients:
For the cake – 
100g dates, soaked in boiling water for 10 minutes @whitworthsuk
2 tablespoons coconut oil @cocofinacoconut
4 tablespoons almond butter @meridianfoods
250ml almond or oat milk
100g ground almonds
100g flour of choice @freeefoods 
100g coconut sugar 
40g cacao or cocoa powder @bioglan.superfoods 
1 teaspoon cinnamon
1 teaspoon baking powder

For the glaze – 
3 tablespoons almond butter
1 tablespoon coconut oil, melted
4 tablespoons maple syrup
4 tablespoons cacao or cocoa powder
2 tablespoons almond milk

Decorate with – 
Fresh cherries @jertepicotacherries 
Cacao nibs

Preheat the oven to 180 degrees C. Grease and line a 20cm round cake tin.
Soak the dates in a bowl of boiling water for 10 minutes then drain.
Add the drained dates, coconut oil, almond butter and milk to the blender and whizz up well until smooth. 
Mix together the ground almonds, flour, coconut sugar, cacao, baking powder and cinnamon in a large mixing bowl. Pour in the date mixture and mix well until you have a thick batter. 
Spread the mixture out into the tin and bake for 20-25 minutes until firmed. Leave to cool in the tin.
Whisk together the almond butter, maple syrup, milk and nut butter until smooth. 
Remove the cake from the tin then spoon the glaze over the cooled cake, including down the sides. Scatter over the cherries and cacao nibs on top, then slice and serve. Or – keep in the fridge beforehand and leave for a few hours – it’s like a rich chilled dessert!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #darkchocolate #veganchocolate #cherries #cherry #chocolatecake #vegancake #glutenfreecake #glutenfreechocolatecake #veganchocolatecake #veganrecipe #glutenfreerecipe
Look who decided to make an early appearance... We Look who decided to make an early appearance... Welcome to the world OLIVER GEORGE HIGGINS, born 3rd March, 7lb10 πŸ’™πŸ‘Άpainful but natural birth worth every second of it, our family is complete πŸ™

Can't wait for him to meet his big brother 🌟
Porridge bowl of DREAMS 🀀🀀 Creamy vanilla ci Porridge bowl of DREAMS 🀀🀀 Creamy vanilla cinnamon porridge:
50g oats @mornflake , 250ml milk of choice, 1tsp cinnamon, 1/2 tsp vanilla

Topped with caramelised banana:
Fry 1 sliced banana in 1tsp coconut oil + 1 tsp coconut sugar
+ @barebells.uk cashew caramel protein bar, @jimjams_spreads hazelnut chocolate spread, peanut butter and cacao nibs πŸ₯œπŸ«πŸŒπŸ‘Œ

Yumminess!!
#spamellab #IndulgingInnocently #healthy #snack #breakfast #porridgerecipe #porridge #porridgebowl #banana #caramelisedbanana #cacao #chocolate #peanutbutter #chocolateforbreakfast #breakfastrecipe #cinnamon #proteinbar #barebells
Oh hey SALTED CARAMEL PEANUT BUTTER RASPBERRY BLON Oh hey SALTED CARAMEL PEANUT BUTTER RASPBERRY BLONDIES πŸ‡πŸ“πŸ₯œ

A really easy but delicious recipe combining high protein chickpeas (don’t knock it, they make awesome blondies!) with raspberries and salted caramel peanut butter for an absolute delight or a treat / snack / breakfast on the go / after dinner sweet fix πŸ‘

Ingredients:
1 large banana
1 x can chickpeas or butterbeans, drained
2 tablespoons salted caramel peanut butter @theproteinworks
4 tablespoons maple syrup @maplecanadauk 
4 tablespoons milk of choice @mightypeauk 
100g oat flour 
100g ground almonds @whitworthsuk 
Β½ teaspoon baking powder
1 teaspoon vanilla extract 

To decorate – 
3 tablespoons salted caramel nut butter
Frozen raspberries

Preheat the oven to 180C and grease and line a 9x9in baking tin.
Place the banana, drained chickpeas or butterbeans, nut butter, maple syrup and milk in a blender or food processor (I use my Ninja Kitchen Nutri Ninja) and blend well until quite thick and smooth.
Add in the flour, almonds, baking powder and vanilla and blend again until combined and smooth.
Spread out into the lined tin. Spoon over dollops of the nut butter and swirl around. Scatter over some raspberries and push down gently. 
Bake for 25 minutes until golden and firmed up. Leave to cool then cut into 9-12 bars and enjoy!
#SpamellaB #IndulgingInnocently #blondies #raspberry #saltedcaramel #highprotein #proteinsnack #dessert #sweettreat #theproteinworks #peanutbutter #recipe #recipeoftheday #fitfam #brandcollaboration #baking #healthybaking #eatwell
Monday, the sun's been out, WE'RE OUT OF WINTER, S Monday, the sun's been out, WE'RE OUT OF WINTER, Spring is coming, hopefully brighter things are coming β˜€οΈ and let's start with a bang with these TRIPLE CHOCOLATE BROWNIE BARS 🍫🍫🍫 made for @supergoodbakery #ad 

Ingredients:
For the base:
100g nuts of choice
100g oats
4 tbsp cocoa or cacao powder
3 tbsp nut butter
3 tbsp coconut oil, melted
6 tbsp maple syrup

For the topping - 
100g dairy-free white chocolate
2 tbsp coconut oil
2 tbsp nut butter
20g rice crispy cereal

To decorate - 
Melted dark chocolate, to drizzle
Superfood Bakery Double Chocolate Brownie Crisps

First make the base: Place the nuts and oats in a food processor and blend until mostly broken down. Add in the other ingredients and blend again until a flapjack mixture forms.

Tip into a lined tin or tub (about 20cm x 40cm) and press down evenly to form the base. Chill in the fridge.

Meanwhile gently melt the white chocolate, coconut oil and nut butter then stir in the rice crispy cereal and mix well. Pour onto the base and spread out evenly. Chill for at least 2 hours to set.

Pop out of the tin, cut into bars then place on a wire rack. Drizzle over melted chocolate then scatter over the Brownie Crisps and cacao nibs if you wish. Chill for a further 30 minutes - then enjoy! Keep in fridge for up to 1 week.

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #darkchocolate #veganchocolate #whitechocolate #triplechocolate #brownies #healthiertreat #nobake #nobakerecipe #recipeoftheday
37 weeks 🌟 we made it to full term little one! 37 weeks 🌟 we made it to full term little one! Come out when you're ready, we can't wait to meet you πŸ‘Ά
One of the easiest breakfasts to make ahead the ni One of the easiest breakfasts to make ahead the night before and add your toppings on in the morning πŸ˜ŠπŸ‘β€οΈ APPLE & BERRY BIRCHER Muesli πŸŽπŸπŸ“πŸ‡
Ingredients:
150g oats
4 tablespoons chia seeds
2 teaspoons cinnamon
2 apples, grated
500ml milk of choice (can be dairy-free)
3 tablespoons @natvialiving sweetener 
1 teaspoon vanilla extract

Top with - 
Berries
Granola
Yogurt (can be dairy-free)
Seeds 

Mix together the oats, chia seeds, cinnamon, grated apple, milk, @natvia_uk and vanilla in a large bowl or between two large jars. Place in the fridge and chill overnight.
In the morning, add toppings and enjoy!

#spamellab #IndulgingInnocently #healthy #snack #breakfast #porridgerecipe #porridge #birchermuesli #apple #berries #healthybreakfast #healthyrecipe #dairyfree #norefinedsugar #granola #canbevegan #plantbased
Here's a hearty warm salad perfect for lunch or di Here's a hearty warm salad perfect for lunch or dinner: Maple Roasted Sweet Potato, Apple & Lentil Salad πŸ₯—πŸŽπŸπŸπŸ‘ŒπŸ˜˜

Ingredients :
1 tablespoon oil
1 tablespoon @maplecanadauk very Dark Maple Syrup
1 large sweet potato, cut into small chunks
1 large apple, thinly sliced
1 x bag spinach
1 x can green or brown lentils, drained
50g pomegranate seeds
30g walnut pieces
Fresh parsley leaves, chopped

For the dressing – 
2 tablespoons coconut yogurt
2 tablespoons olive oil
2 tablespoons Pure Maple Vinegar
1 tablespoon tahini
Pinch of nutmeg
Pinch of black pepper

Preheat the oven to 200C and drizzle the oil in a roasting tin. Throw in the sweet potato chunks and mix well to coat. Roast for 20 minutes then add in the apple slices and continue roasting for a further 10 minutes.
Between two bowls divide the spinach leaves, lentils, pomegranate seeds and walnut pieces, then spoon over the warm sweet potato chunks and apple slices.
Whisk together the dressing ingredients and drizzle over then scatter over chopped parsley leaves – then enjoy!

#spamellab #IndulgingInnocently #healthy #lunch #dinner #veggie #vegetarian #plantbased #vegan #glutenfree #dairyfree #mealidea #mealinspiration #healthyrecipe #maple #healthymeal #sweetpotato #lentils
Anyone fancy these CHOCOLATE GLAZED BANANA DONUTS? Anyone fancy these CHOCOLATE GLAZED BANANA DONUTS? 🍩🍫🍌🍩🍫🍌 

Ingredients:
2 bananas
150ml milk of choice
3 tbsp smooth nut butter
250g oats
70g @natvialiving natural sweetener
1 tsp baking powder
1 tsp cinnamon
75g no added sugar dark chocolate chips

For the glaze - 
4 tbsp @nuttvia chocolate spread
2 tbsp coconut oil
Cacao nibs

Place all of the donut ingredients (apart from the choc chips) into a blender and whizz up until smooth. Stir in the choc chips.
Spoon the mixture between a 6-hole donut tin to fill then bake for 20 minutes until firmed up then leave to cool on a wire rack.
Melt the chocolate spread and coconut oil then spoon over the donuts to cover. Sprinkle over the cacao nibs - then enjoy! πŸ‘πŸ‘πŸ‘

#SpamellaB #indulginginnocently @natvia_uk #natvia #banana #chocolate #peanutbutter #donuts #healthy #recipe #baking #healthybaking #healthydonuts #chocolatebanana #lowersugar #eatforfitness #eatforhealth #healthyeating #recipeoftheday #foodporn
When you mix CHERRY + COCONUT + FLAPJACK you get t When you mix CHERRY + COCONUT + FLAPJACK you get these insanely delicious energy boosting bars πŸ’πŸ₯₯ πŸ˜‹πŸ™‚

Ingredients:
50g coconut oil @cocofinacoconut
2 tbsp almond butter @meridianfoods
250g coconut sugar
100g maple syrup @clarks_it
400g oats @mornflake
200g @jertepicotacherries cherries, pitted and halved
50g coconut flakes

Preheat oven to 170C and grease and line a 9x9in baking tin.
Melt the coconut oil, almond butter, coconut sugar and maple syrup until bubbling then remove from the heat.
Place the oats in a bowl and pour in the melted mixture and mix well to combine.
Tip ΒΎ of the mixture into the tin, spread out evenly and pat down well. Place the cherries on top and push down gently.
Mix the coconut chips into the oat mixture and scatter over the cherries and push down a little. Bake for 20-25 minutes until golden then leave to cool (they will set as they cool!). Cut into 8-10 bars and enjoy!

#spamellab #IndulgingInnocently #jertepicotacherries #pickapicota #flapjack #coconut #cherry #cherries #vegan #naturalenergy #norefinedsugar #healthybaking #veganbaking #homemadeflapjack #oats #fitfam #thefeedfeed #baking #thefeedfeedvegan
When you have a breakfast that tastes like dessert When you have a breakfast that tastes like dessert πŸ˜‹πŸ€€ whip up this easy peasy PEAR, BERRY & CHOCOLATE CRUMBLE πŸπŸ«πŸ“πŸ‡

Ingredients:
For the base –
2 large pears, cored and chopped
200g frozen berries
3 tablespoons no added sugar raspberry or strawberry jam @skinnyfoodco 
1 tablespoon tapioca flour @buywholefoodsonline 

For the crumble – 
200g oats @mornflake 
50g flaked almonds
4 tablespoons maple syrup, honey or @sweetfreedomuk syrup
4 tablespoons oil
2 x bars @ohso_goodforyou dark chocolate with raspberries, broken into pieces

Preheat the oven to 180C and lightly grease an ovenproof dish.
Mix together the fruit, jam and flour and spread across the dish in an even layer.
Mix together the oats, protein powder, almonds, syrup and oil and ΒΎ of the chocolate chunks. Scatter over the fruit evenly in a generous layer. Add remaining chocolate then bake for 20-25 minutes. Enjoy hot or cold!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #breakfast #dessertforbreakfast #crumble #fruitcrumble #chocolate #chocolaterumble #healthydessert
Recipes like this are one of my favourites – so Recipes like this are one of my favourites – so easy to make, no need to bake, yet they look impressive and taste incredibly indulging, combining some of my favourite things in one bite. In this case, that’s chocolate, jam and peanut butter (oh, and another helping of chocolate) 🀀πŸ₯œπŸ«πŸ“πŸ‘

CHOCOLATE PEANUT BUTTER JAM BARS
Ingredients:
For the base – 
100g oats
30g cocoa powder
3 tablespoons melted coconut oil
3 tablespoons smooth nut butter @pipandnut 
5 tablespoons maple syrup @maplecanadauk

For the jam layer – 
4 tablespoons no added sugar/reduced sugar jam @fearne_and_rosie 

For the peanut butter layer – 
4 tablespoons smooth nut butter
2 tablespoons coconut oil
2 tablespoons maple syrup

For the chocolate topping –
5 tablespoons @befabalous chocolate spread
2 tablespoons coconut oil
Chopped nuts, to decorate 

First make the base: Mix together the ingredients until the mixture comes together then spoon into a lined loaf tin and spread out evenly, pressing down well.
Spread the jam over the top to cover in an even layer.
Melt the nut butter, coconut oil and syrup and pour over the jam to cover. Place in the freezer for 15 minutes to firm.
Melt the chocolate spread and coconut oil then pour over the peanut butter layer to cover. Sprinkle over nuts.
Chill in the fridge for 2 hours to set – then remove from loaf tin, slice into bars and enjoy! Keep in the fridge for up to 1 week.

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #darkchocolate #veganchocolate #peanutbutter #jam #pbandj #peanutbutterandjam #veganrecipe #glutenfree #dairyfree #vegan #healthysnack
Still not sick of pancakes yet? πŸ₯žπŸ˜‰πŸ€€ Try t Still not sick of pancakes yet? πŸ₯žπŸ˜‰πŸ€€ Try these #glutenfree crepe style ones, served with berries, yogurt & coconut πŸ‘πŸ“πŸ‡πŸ₯₯

Ingredients:
50g rice flour
30g buckwheat flour
10g cornflour
10g tapioca starch
20g @natvialiving natural sweetener @natvia_uk
2 eggs
150ml milk of choice

To decorate -
Frozen berries
No added sugar jam
Yogurt
Chocolate/maple syrup
Coconut chips

Blend the pancake ingredients together until smooth and you have a nice batter mixture.
Heat a little oil in a small non-stick pan (wipe around with kitchen roll after to blot) then pour a little batter in and cook for 2 minutes, then slip over and cook on the other side for about the same time. Transfer to a plate and repeat until the batter has been used up (should make 16 small pancakes). 
Arrange on a plate and spoon over your toppings - feel free to add what you like! Then enjoy.

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #breakfast #pancakes #glutenfree #glutenfreepancakes #healthypancakes #natvia #pancakesforbreakfast #pancakerecipe
Mix up #pancakeday and try these savoury plant-bas Mix up #pancakeday and try these savoury plant-based KOREAN VEGAN PANCAKES πŸ₯žπŸ΄πŸŒΆοΈπŸ€€ Made for @merchantgourmet #ad 

Ingredients:
100g chickpea flour
240ml water
1 teaspoon miso paste
1 clove garlic, crushed
Β½ teaspoon ground ginger
1 tablespoon tamari or soy sauce
Black pepper and salt, to taste

Mixture of veggies: shredded carrot and cabbage, chopped spring onions, beansprouts, sweetcorn

To serve:
1 x pouch Merchant Gourmet Korean Style Grains
Fresh coriander leaves, chopped
Spring onions, chopped

Dipping sauce:
2 tablespoons smooth peanut butter
2 tablespoons tamari or soy sauce
1 tablespoon lime or lemon juice
1 tablespoon maple syrup
Pinch of dried chilli flakes

First make the pancake mixture: Place the chickpea flour, water, miso, garlic, ginger, soy sauce and seasoning in a blender and whizz up until smooth.

Heat some oil in a non-stick frying pan and add a ladle-full of the mixture. Quickly scatter in some of the veggies and cook on a medium-high heat for 2-3 minutes.

Carefully flip over and cook on the other side until crispy and golden. Transfer for a plate and repeat the process until the mixture has been used up (should make 6 pancakes).

Heat up the grains then serve some on top of each pancake, followed by a drizzle of the sauce (or just roll up and dip in!), coriander and spring onions. Enjoy immediately!

#spamellab #IndulgingInnocently #healthy #plantbased #vegan #dairyfree #veggie #vegetarian #pancakes #pancakedayrecipe #shrovetuesday #merchantgourmet #grains #savourypancakes #veganpancake
So I'm 35 weeks and first time around, Tom was bor So I'm 35 weeks and first time around, Tom was born by now!! Let's see when this little one arrives πŸ˜ŠπŸ‘ΆπŸ˜‡πŸ’™ I'm still doing well but the aches and pains are starting to get a bit more frequent and intense now!
The only way to celebrate #pancakeday tomorrow... The only way to celebrate #pancakeday tomorrow... With these CHOCOLATE BANANA PEANUT BUTTER PANCAKES πŸ₯žπŸ«πŸ₯œπŸŒπŸ˜πŸ˜‹

Ingredients:
1 banana
1 egg 
150ml milk of choice 
1 teaspoon vanilla extract
100g oats @mornflake
10g cocoa or cacao powder @bioglan.superfoods
1 teaspoon baking powder
1 teaspoon cinnamon

To decorate - 
Peanut butter @manilife_
Crushed nuts
Pieces of dark chocolate @ohso_goodforyou 
Cacao nibs
Honey or maple syrup @fearne_and_rosie 

Place the pancake ingredients into a blender or food processor and blend well until thick and mostly smooth. Stand for 5 minutes.
Heat some oil in a nonstick pan then wipe around with kitchen roll. On a high heat, add 1 tbsp per pancake and cook for 2-3 minutes until bubbles form then gently flip over and continue cooking for 2-3 more minutes. Place on a plate and repeat until mixture has been used up.
Stack the pancakes then drizzle with nut butter, syrup or honey and sprinkle over extras. Now enjoy straight away!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #breakfast #pancakes #chocolate #chocolatepancakes #banana #peanutbutter #healthypancakes #eatwell #shrovetuesday
Whatever you think of #valentinesday, whoever your Whatever you think of #valentinesday, whoever your love is, make today special and start with this VALENTINE'S DAY PORRIDGE BOWL πŸ’–πŸ’žπŸŒΉπŸ˜˜

Ingredients:
50g oats @quakeroatsuk 
3 teaspoons Super Berries powder @bioglan.superfoods
300ml milk of choice @mightypeauk
2 tablespoons maple syrup @maplecanadauk

Top with - 
Frozen berries
Reduced sugar jam @fearne_and_rosie
White chocolate hearts
Granola

1) Cook the oats in a pan with the milk for 5 minutes until thickened, then remove from the heat and stir in the berries powder and maple syrup.
2) Spoon out into a bowl then add your toppings. Enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #recipe #healthyeating #berries #glutenfree #breakfast #breakfastrecipe #porridgerecipe #porridge #valentinesdayrecipe #valentines
How gorgeous are these #dairyfree rich chocolate b How gorgeous are these #dairyfree rich chocolate brownies?! And perfect to bake up for whoever you love (well, in your house or bubble ha) #valentinesday πŸ’•β€οΈ thanks to @purefreefrom for providing the ingredients and recipe - swipe left to find it and make them yourself! 😊

Featuring @dovesfarm @freeefoods @ombarchocolate @billingtonsuk @pollyspetalsuk @greenandblacks

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #chocolate #brownies #chocolatebrownies #glutenfree #glutenfreebrownies #dairyfreebrownies #valentinesdayrecipe #valentinesrecipe
Is it even #valentinesday coming up if you don't p Is it even #valentinesday coming up if you don't pair strawberries and chocolate?! β€οΈπŸ«πŸ“β€οΈ

This easy no-bake CHOCOLATE STRAWBERRY TARTLETS recipe is bang on what you need for the weekend πŸ‘

Ingredients:
For the base – 
50g oats @mornflake
100g granola @elisgranola
4 tablespoons cacao or cocoa powder @bioglan.superfoods
4 tablespoons nut butter @picspeanutbutter 
4 tablespoons maple syrup @maplecanadauk 
2 tablespoons melted coconut oil

For the filling – 
1 x 350g silken tofu @morinutofu 
30g cocoa powder
2 scoops vegan protein powder @freesoulsistas 
50g sweetener @truviauk 
Fresh strawberries, sliced
Cacao nibs
@sweetfreedomuk Choc Shot, to drizzle

Place the base ingredients in a blender and pulse until the mixture comes together. Press between 4 x small loose bottom tart tins along the bottom and up the sides. Chill in the fridge.
Meanwhile blend the tofu, cocoa powder, protein powder and sweetener until smooth then spoon between the tartlet cases to fill then smooth. Arrange the strawberry slices on top of each, drizzle with Choc Shot and sprinkle over cacao nibs. 
Chill in the fridge for 3 hours to firm up – then pop out and enjoy!

#spamellab #IndulgingInnocently #healthy #snack #dessert #treat #recipe #healthyeating #healthyliving #eatwell #darkchocolate #veganchocolate #nobake #nobakerecipe #recipe #valentinesrecipe #valentinesdayrecipe #chocolate #strawberries #vegan #dairyfree #glutenfree #norefinedsugar #veganrecipe
Oh hey CRISPY CHOCOLATE PEANUT BUTTER CUPS 🍫πŸ₯œπŸ«πŸ₯œ A rich peanut butter crispy topping, smothered with a chocolate layer and a crunchy oaty base, coated in dark chocolate AND topped with peanut butter cups…What more could you want from an insanely tasty and indulgent treat πŸ˜‹πŸ€€πŸ‘Œ

Ingredients:
4 tablespoons coconut oil @thecoconutco 
4 tablespoons smooth peanut butter @manilife_
6 tablespoons maple syrup @maplecanadauk 
25g rice crispy cereal
4 tablespoons cocoa or cacao powder @bioglan.superfoods 
4-6 plain oatcakes @nairnsoatcakes
100g dark chocolate, to coat @montezumaschocs 
Peanut butter cups, to decorate @skinnyfoodco 

First melt the coconut oil, nut butter and maple syrup until smooth. Set aside 3 tablespoons of the mixture (put this in a bowl and whisk in the cacao powder) and add the rice crispies to the remaining mixture.
Spoon this into a 4-6 hole silicone muffin or dome shaped tin to fill and nearly reach the top.
Spoon the cacao peanut mixture on top of each to cover then gently press an oatcake on top of each. Chill in the fridge for 1 hour to set.
Pop each of them out onto a wire rack (oatcake at the bottom). Gently melt the dark chocolate with 2 tbsp coconut oil then pour over each one to cover. Place a small piece of a peanut butter cup on each.
Chill for a further 30 minutes at least – then enjoy!

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#IndulgingInnocently almond baking banana breakfast cacao cake caramel cheesecake chocolate Christmas coconut coconut oil dairy free dessert eat well festive gluten free healthy healthy baking healthy eating healthy living healthy recipe Kaizen Living lifestyle Manchester no bake no refined sugar oats peanut butter PhD Nutrition protein raspberry raw recipe recipe challenge review snack Sukrin superfoods treat vanilla vegan vegan baking wheat free
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