Homemade Peanut buttercup. Therefore, on a tough day or a cheat day, my treat is a peanut butter cup. In this case, on my shopping trips, I would always pick up a bag of peanut butter cups. Thus, I guess I love the sweet and salty flavor of the treat. Due to this, the dessert is healthy made with dark chocolate chips. This time, I have decided to make homemade peanut buttercup. Furthermore, I can control the amount of sugar and make it much healthier.
Homemade Peanut butter cup recipe
10oz (1 1/4 cup dark chocolate)
2 tbsp coconut oil
1/4 tsp sea salt
1/4 tsp vanilla extract
Peanut butter layer:
3/4 cup peanut butter
1/4 cup maple syrup
1/4 tsp sea salt
1 tbsp coconut palm sugar
Firstly, take a pan to melt the coconut oil and add in the chocolate chips. In addition, Stir constantly. (Make sure the temperature is on low)
In particular, add in 1/4 tsp sea salt and 1/4 tsp vanilla extract. Mix.
Also, take the muffin baking tray, line the muffin liner in the tray.
With a spoon, scoop chocolate layer on the bottom layer.
Then, place the tray in the freezer for 15 minutes.
Secondly, take a bowl and put in 3/4 cup of peanut butter in it. Hence, add maple syrup, sea salt, and coconut palm sugar. Combine the ingredients.
Subsequently, scoop peanut butter mixture on top of the chocolate. Allow it to freeze for 15 minutes.
Finally, add the chocolate layer on top and freeze for 15 minutes. (do store the peanut butter cup in the freezer.)
Do make homemade peanut buttercup. Or, do transform Reese peanut butter into a three-layer brownie. As well as a dessert with chunks of peanut on top of the brownie to give the dessert an added crunch would be fun to try. Thus, there is always a homemade peanut butter bar similar to a granola bar or a dessert bar. Or, do form a peanut butter cheesecake.
Vegan Dairy-free Cheesecake. Hence, vegan cheesecake is creamy and sweet. Also, the instruction is simple. Therefore, there is no baking involved. Follow the instruction, then place the cheesecake in the freezer to allow it to set.
Vegan Dairy-free cheesecake recipe
10 Medjool date
gluten-free cereal 2 cup
unsweetened coconut shred 2 tbsp
coconut oil 2 tbsp
1 tsp vanilla extract
pinch of sea salt
2 cup raw cashew (soak for 4 – 6 hour, drain)
1/3 cup coconut oil (melted)
1/3 cup lemon juice
1/2 cup maple syrup
1 tbsp vanilla extract
1/2 tbsp water
Firstly, take a food processor and blend the cereal.
Furthermore, add in the dates. Combine the mixture.
Secondly, mix in coconut shred, coconut oil, vanilla extract, and salt. Subsequently, scoop the mixture into the muffin tin. Press down to remove the air.
Moreover, in a bowl, soak the cashew for 4 – 6 hours. Throw out the water.
Finally, in a food processor blend cashew, oil, lemon juice, maple syrup, and vanilla extract. As well as that, if the mixture is too thick, do add water.
Before, scoop the filling into the muffin tin. Tap the pan to remove the bubbles and to flatten the surface.
Last but not least, freeze for 4 hours.
To serve, remove from the freezer for 5 – 10 minutes. Use a knife to go around the edges and the bottom. This will help with the removal.
Tips for making Vegan Cheesecake
Do buy cashew in bulk.
It is essential to soak cashew for some time to allow the nut to soften before blending in the processor
Of course, use a good quality food processor to blend the cashew smoothly
Of course, for a creamier cheesecake, do blend in vegan cream cheese, cashew, and coconut milk
If you are switching toa vegan diet, you will not miss out on having cheesecake. Also, they still taste good or as close to a regular cheesecake as possible.
Peanut butter granola bar. On my shopping trip, I am always buying granola bars. Undoubtedly, my daughter has her favorites and my husband has her favorite types. Apart from this, the cost adds up on the receipt. Therefore, I want to try making my granola bar. Moreover, in the past, we tend to have a chocolate chip flavor quite often. I think it would be good to try something different.
1 cup gluten-free rolled oats
1/4 cup gluten-free oat flour
1 tsp ground cinnamon
1/4 tsp salt
2 tbsp coconut oil
1/4 cup & 2 tbsp natural peanut butter
3 tbsp maple syrup
3 tbsp coconut sugar
1 tsp vanilla extract
Turn on the oven to 350 degrees F. Following, use an 8-inch square pan or two loaf pans.
Secondly, in a bowl, add in the dry ingredients oats, oat flour, cinnamon, and salt. Mix to combine.
Then, with a medium-size bowl, add in the wet ingredients coconut oil, peanut butter, maple syrup, coconut sugar, and vanilla. Whisk.
Then, combine the wet ingredients with the dry ingredients.
Next, transfer on to the baking tray.
Finally, bake for 15 – 20 minutes. The bar should be golden brown.
Allow the bars to cool before cutting.
To have a healthy bar, there are important things to pay attention to. Of course, it is important to focus on sugar. Thus, bars are better to use natural sugar from dates or natural maple syrup rather than table sugar. Furthermore, do choose good fat for the body such as nuts and seeds. These fats will make the body feel fuller. And the body will feel better. Besides, a good combination is to have good fiber, protein, and healthy fats.
Sweet Jam thumbprint Cookies. Furthermore, there is a bakery close to our place that my son seems to love cookies from them. Unfortunately, they are not gluten-free so I decided to try making these jam thumbprint cookies. They seem fun to make. Particularly, I love these vibrant cookies with different color jam on top. Also, the cookie is very soft like butter cookies.
Jam Cookies Recipe
1 1/4 cup almond flour
1/4 cup coconut oil
3 tbsp maple syrup
1/4 cup jam (3/4 tsp per cookie)
pinch of salt
Take a bowl, add the following ingredients almond flour, coconut oil, maple syrup, and salt.
Then, wrap with the bowl with a plastic wrap. And, store in the fridge for half an hour.
Then, turn on the oven to 350 degrees F. In a baking pan, lay parchment paper.
Eventually, shape the batter into small balls. With your thumb, press down on the dough. Afterwards, scoop jam onto the center.
Next, bake approximately 10 minutes. In the end, the cookie should be golden brown. In the case, If you like the bright color of the jam, scoop more fresh jam onto the center of the cookie.
Allow the cookie to cool.
There are more popular flavors for the cookie from strawberry, raspberry, blueberry to apricot. Fun thumbprint cookie toppings would be chocolate or with a nut mixture with some sugary syrup or salty-sweet peanut butter. Otherwise, almond flour makes the cookie high in protein low in carbohydrates. Coconut oil is healthy nutrition for the body. This recipe is dairy-free and grain-free.
What is your favorite jam topping? Do try sweet jam thumbprint cookies. If you enjoy baked goods, do try a gluten-free granola bar. I would love to try more gluten-free snack ideas like kale chips.
When I think of the Christmas holidays, I always think of gingerbread. Why do we think of ginger and spice? These dried ingredients like cinnamon and ginger do keep very well. Ginger is fantastic to hide other ingredients. In the olden days, to make gingerbread you would need potash to help it rise. Unfortunately, potash has an unpleasant taste. Ginger helps to cover the taste. Those who travel regularly the spices used to remind them of home. Therefore, every holiday we bake treats pass down to remember the good times. And, this helps to preserve the tradition. Why not gluten-free vegan gingerbread cookie.
I have never given my children gingerbread cookies. They always had shortbread or sugar cookies. This year, their school gave them gingerbread cookies as gifts. The first things my kids ate were the icing and sprinkles. Of course, they ate the buttons which are smarties next. Then, the gingerbread cookies. I wanted to try making a gluten-free vegan gingerbread cookie.
Gluten-free Vegan Gingerbread Cookie Recipe
1 1/4 cup of buckwheat flour
1 cup gluten-free oat flour
1/2 cup of coconut sugar
3 tbsp. coconut oil (melted)
4 tbsp. vegan butter
1 tsp gluten-free baking powder
2 tsp ground ginger
1/2 tsp ground cinnamon
salt and pepper
Sieve the flour. Add in baking powder and mix together.
Add in coconut oil and butter. Combine.
Roll the batter into a ball. Take a plastic wrap to wrap the dough. Refrigerate for 30 minutes.
After 30 minutes. Preheat the oven to 350 degrees Fahrenheit.
Roll the dough on the counter. The dough should be 1 cm thick.
Cut the gingerbread man shape with a mold. Use a spatula to gently move the cookie onto a baking sheet.
Bake for 12-15 minutes.
Let it cool.
My daughter really likes gingerbread cookies. These cookies are healthy made from buckwheat and gluten-free oat flour. Buckwheat flour provides energy. These four have protein and fiber. Oat flour helps to lower cholesterol. Surprisingly, my daughter is not fond of spicy food. These treats had a slight ginger flavor at the end. And, they were filling treats. Do try these Gluten-free vegan gingerbread cookies.
The next thing I love to try is a breakfast item with more vegetable recipes.
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