These homemade peanut butter cups are a brilliant, healthier alternative to everyone’s favourite store-bought treat – and they only contain 3 ingredients! With a delicious dark chocolate shell and a fudgy sweet-salty peanut butter filling, this gluten free + vegan sweet treat is easy to make, and almost too easy to eat.
Peanut butter cups. A food love affair that started in 1928, and persists to this very day. While known in the UK, Reese’s peanut butter cups are very much a US thing – so it’s hardly surprising that while I’ve heard about them before, I had my very first taste of them only a week ago. (Shocking, I know.)
And… I like the idea. The chocolate shell, the almost fudgy sweet-salty peanut butter filling – but at the same time, they were too sweet and had that “artificial” taste of overly processed peanut butter and milk chocolate.
I’m sure the US folks are completely outraged right now. Don’t get me wrong – if you like them, love them, can’t live without them: more power to you! But if you are like me, and you want to taste the slight bitterness of dark chocolate, and the nutty earthiness of peanut butter, with just the right balance between sweet and salty… read on.
Do you love chocolate? Is ice cream your favourite cold treat? Then you’ll love this healthy chocolate ice cream – made with only 4 ingredients, it couldn’t be more delicious or more decadent. With a rich, luxurious healthy chocolate sauce, this vegan & paleo ice cream recipe is every chocolate lover’s dream.
Chocolate ice cream. That velvety, luxurious chocolate decadence that leaves you all blissed out and just… happy. Drizzled with a rich, shiny chocolate sauce that hardens into a crackly shell once it hits the cold ice cream. It’s chocolate with a side of chocolate – and it’s healthy.
That’s right, we’re talking healthy chocolate ice cream today. And not just any old healthy chocolate ice cream, but one that tastes like the most indulgent of indulgences, and contains only 4 ingredients.
I know, it does rather sound like it’s too good to be true.
This sweet potato arugula salad is the perfect quick and healthy mid-week lunch, that you can prepare in just 15 minutes! With a hack to make the most amazing “roasted” sweet potatoes (in only 10 minutes) and with the creamiest 4-ingredient peanut butter dressing, this gluten free + vegan arugula salad makes eating healthy the easiest thing in the world.
Okay, so… hear me out. Brownies are awesome. Making a kickass vegan cake is the best feeling ever. Marshmallow brownies are the stuff sweet, sweet dreams are made of. It’s all true. But, on a random Tuesday, when you’re still having flashbacks to allthesugar and allthebaking that happened over the weekend… the last thing you want to see is more brownies. Ugh. No.
Plus, balance. The word is thrown around like confetti nowadays. But with all the running around and the stressing out and the (attempted) adulting, balance sounds just about perfect. Therefore: salad.
This gluten free vegan vanilla cake recipe is THE recipe to have on hand if you have any kind of food allergy or intolerance, or if you follow a vegan lifestyle. With a fluffy, moist sponge cake (no egg substitutes!) and a delicious coconut cream frosting, this basic recipe can be modified to make other types of cake, as well (think coffee, or red velvet)… but this simple vegan vanilla cake version with summer berries is pretty spectacular on its own.
A cake with no eggs, no butter, and no wheat flour. Huh? Yes, we’re kinda removing the crucial bits that make a cake… a cake. And listen – I get your scepticism and your doubts. And if you’ve had a gluten free+vegan cake fail before, I feel your frustration too. But here’s the thing: even if you can’t eat gluten, eggs and/or dairy, you still deserve an epic kickass cake.