Candy, Valentine's Day, Wheat Free

You’re the Peanut Butter to my Jelly

February 3, 2014

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Although, Adam actually doesn’t like peanut butter. So I guess I’m the peanut butter, and he’s the jelly. Specifically raspberry jelly. 

With Valentine’s day coming up I thought about all of my favourite ingredients that seem to go together naturally. Peanut butter and jam (or jelly) definitely popped into my mind. A natural pair, or duo. They compliment each other with a little sweet and salty. An original couple. 

Seeing as how Valentine’s Day is about couples I wanted to create some recipes that were great for sharing. These made huge chocolate cups, so half of one would be enough – although I did eat an entire one to myself (hello stomachache). 

They’re simple to make, and store easily. You could even bundle them up in a to-go package to spread the love. 

cups pb jam

I was going to use regular Jam, but Adam assured me Jelly was different (because there aren’t any seeds.) Seeing as how I didn’t have jelly I decided to improvise. To make jelly simply warm up regular jam then push it through a mesh sieve, the seeds will be removed and you’ll have smooth jelly. Easy. 

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Peanut Butter & Jelly Cups
Classic PB & Jelly wrapped in chocolate for a sweet treat
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Ingredients
  1. 6-8 Squares Dark Chocolate
  2. 1 tsp. Coconut oil
  3. 2 Tbs. Raspberry Jam
  4. 3 Tbs. Natural Peanut Butter
Instructions
  1. Line a muffin tin with paper liners (makes 4 large cups, or 6 mini cups)
  2. Place chocolate and coconut oil in top of double boiler and stir until melted.
  3. Microwave raspberry jam for 30-45 seconds until smooth and runny. Push through a sieve to remove any seeds. Set aside.
  4. Using a small spoon pour melted chocolate into bottom of paper liners, place in fridge or freezer to harden 2-3 minutes. Remove.
  5. Spoon dollop of peanut butter on top, then the raspberry jelly.
  6. Spoon rest of melted chocolate on top to cover, place back into fridge/freezer to harden.
Notes
  1. Store in fridge.
b a k e a h o l i c https://www.bakeaholic.ca/

 

Valentine's Day

Valentine’s Day Recipes (Vegan, Wheat-Free, Dairy-Free options)

January 31, 2014

Valentine's Day Round upWith Valentine’s day quickly approaching I thought I would compile a list of recipes that you might want to make for your Valentine this February 14th. 

Lots of the recipes are Vegan, Wheat-Free or Dairy-Free so that all of your sweethearts can enjoy a chocolatey treat. 

These recipes might look indulgent, but some of them have hidden good-for-you ingredients like banana, avocado, or fruit. 

1. Homemade Graham Crackers – so much better than store bought. Deliver these in a mini valentine’s mailbox. 

2. Homemade Marshmallows – perfect to sandwich between two homemade Graham Crackers and a piece of dark chocolate. 

3. Vegan Chocolate Cupcakes with Natural Peanut Butter Frosting – great to bring into the office, or for all of your valentine’s crushes. 

4. Chocolate Dipped Strawberries – a must. Easy to prepare, easy to enjoy. 

5. Raw Vegan Chocolate Mousse – made with cashews, just as silky smooth as the original.

6. Decadent Banana Brownies topped with Avocado Ganache – rich and dense, with a frosting that is too good to be true. 

7. Three-Ingredient Chocolate Avocado Mousse – thick and decadent, perfect for sharing. 

8. Chocolate Cupcakes – a moist cupcake topped with fluffy chocolate fudge buttercream. 

 

Raw, Recipe, Vegan, Wheat Free

Coconut Lime Protein Pods

January 30, 2014

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It feels good to get back into a gym routine this past month. After falling behind during the crazy holiday season we’ve gotten back into the rhythm of after work work-outs. 

It’s also noticeably lighter out at 5 pm, which makes it nicer to walk to the gym. We also have the luxury of going to our brand new club house gym or the Steve Nash across the street. However, we should be taking advantage of them both a whole lot more. I’m lucky that another bride to be, our neighbour, and I have been able to work out together too (gotta fit into those wedding gowns!)

Before I really worked out consistently I had no idea about protein bars or any kind of ‘bar’ for that matter. I always avoided them thinking it was only for those big muscly guys at the gym. I first discovered Lara Bars after seeing so many bloggers promote them/eat them as a regular snack. In Canada however, they are more than double the price (anywhere from 2.00-2.50$) Then I discovered them when I was across the border shopping at Fred Meyer where they are only $1.00 each!! I was so excited, I think I bought one of every flavour. 

One of my favourite flavours was Key Lime Pie. Simply made with coconut, dates, nuts and lime. I’ve made Protein Pods before, but always used some sort of nut butter as the binding ingredient, never lime or lemon juice. I thought it was about time I tried to make a key lime pie replica. 

The only problem with Lara Bars is they don’t contain protein (although I think they’re newest ones might) and really the ingredients are so simple you can definitely make your own at home for a lot less. 

The base is the same as my regular protein pods, only I’ve added some cashew meal as I discovered it at Trader Joe’s one shopping trip over the border as well. 

PicMonkey Collage

They form up easily and store in the fridge – they’re a great bite thats slightly tart and slightly sweet. 

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Coconut Lime Protein Pods
Nutty Lime Coconut Protein Pods. Tart & Sweet.
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Ingredients
  1. 1 Cup Rolled Oats
  2. 1/4 Cup Almond Meal
  3. 1/4 Cup Cashew Meal
  4. 1 Scoop Vegan Protein Powder (dairy-free)
  5. 1 Whole Lime, squeezed
  6. 1/4 Cup Coconut
  7. 7 Medjool Dates
Instructions
  1. Pulse oats, almond meal and cashew meal in a food processor until they form fine crumbs.
  2. Add protein powder, pulse again.
  3. Add the dates, coconut and finally lime until well combined in the processor. Dough should come together.
  4. Scoop into pods/balls using small ice cream scoop.
  5. Store in refrigerator for up to a week.
b a k e a h o l i c https://www.bakeaholic.ca/