Paleo | Hannah's Happy Pace

Staring at gooey peanut butter, threatening to spill over the top of a newly opened jar must be what true love feels like.

I love peanut butter and these no bake treats are perfect for combining that love with one of my other true loves, chocolate.
But these treats are sugar free and are made with completely natural ingredients.

I was kindly sent some Meridian Foods crunchy almond butter and smooth peanut butter to sample. Meridian Foods peanut butter has long been my favourite PB brand; not only because it tastes amazing but also because it has nothing added to it.
I hadn’t tried the almond butter before so this gave me the perfect chance to experiment and I couldn’t wait.

Recipe makes 8-10 cups
You will need:
75g Meridian crunchy almond butter
75g Meridian smooth peanut butter
1 heaped tablespoon of honey
50g shredded coconut
25g sultanas

For the chocolate:
75g coconut oil
75g cacao powder
2 tablespoons honey
1 tsp vanilla extract

Method:

Mix the almond butter, peanut butter, honey, coconut and sultanas until well combined.
Put a tablespoon full of the mixture in to cake cases before flattening down with the reverse side of the spoon to create an even finish.
Set these aside whilst you make the chocolate. To make the chocolate, melt the coconut oil in the microwave and then add the cacao powder, honey and vanilla extract and mix well.
Top the peanut and almond butter mixture with the melted chocolate and then pop in to the freezer for about 20 minutes until they are set.
Once they are set, they should be kept in the freezer to keep firm. And there you have it, a simple and super quick way to rustle up some treats.

You can use just almond butter if you’d prefer or just peanut butter rather than combining them both and you can change the dried fruit depending on what you feel like. The almond butter was so tasty and the slightly nutty texture meant that these bites had a bit of a crunch to them as well – perfect!

I can promise you that the title is not a trick; this really is a guilt free treat.

Thanks to the ‘caveman’ paleo plan there is such a thing as sin free cake. The paleo plan focuses on eating what our hunter-gatherer ancestors would have eaten, steering clear of processed foods. This twist on a classic banana bread is full of completely healthy and wholesome ingredients and provides a healthy sweet treat for breakfast, dessert or an afternoon snack.

I’ll admit that the peanut butter isn’t paelo but I couldn’t resist; the slightly salty & crunchy texture against the sweet moist bread proves an ideal combination.

The recipe is adapted from a pumpkin bread recipe on www.paleoplan.com, which is a great site if you’re a follower of the paleo plan, or even if you want to try new recipes using some alternative ingredients. If you fancy knocking this up from what you’ve got in your cupboard though, simply switch the flour used here for regular plain flour. One of the great things about banana bread is that you can add whatever you want, so if not blueberries why not try walnuts and dates or pumpkin seeds and cranberries.

Ingredients:
– ½ cup almond flour
– 1 tbsp cinnamon
-1/4tsp ground ginger
– ½ tsp baking powder
– 2 heaped tbsp peanut butter (organic Meridian smooth is the BEST)
– 2 large eggs
– 3 ripe mashed bananas
– 3tbsp coconut oil
– 1tbsp vanilla extract (natural)
– 1 cup blueberries

Method:
– Preheat the oven to about 180 and line a baking tin with a little bit of the coconut oil.
– Mix the cinnamon, ginger and baking powder in to a bowl. In a separate bowl add the peanut butter, eggs, coconut oil, and vanilla, mashed bananas, blueberries and flour until well combined.
– Add the dry ingredients to the peanut butter mixture and mix well.
– Pour the mixture in to the lined tin and bake for about 40-50 minutes. Allow to cool before slicing. Topping with more peanut butter afterwards is optional but highly recommended.

Hannah's Happy Pace

Tag Archives: Paleo

Peanut & almond butter cups

Guilt free banana, blueberry & peanut butter bread