Category Archives: The Sweet Corner
Homemade Peanut Butter Chocolate
Homemade Peanut Butter Chocolate
Eating clean does NOT mean missing out on the best things in life!! This delicious crunchy peanut butter chocolate bar is so delicious & a perfect holiday treat for the family.
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You’ll need:
Coconut Oil (Extra Virgin)
Peanut butter
70% dark chocolate
How to:
1. Melt the coconut oil at low heat (1 tsp,) add the chocolate (100gr,) and mix well. Now just add a little chocolate into a Mini Silicone Baking Cups and the some peanut butter finish with a layer of chocolate on top.
2. Put them in the freezer for about 30-40 minutes.
Store in fridge at all time, otherwise the chocolate will melt.
Enjoy! <3
Apple Pie (in Apple)
Apple Pie in Apple!
We saw this online and thought, we HAVE to make this! We decided to do an old fashioned apple pie crust with no sugar and using rye flour instead of all purpose flour. This is a great portioned sized dessert!
Crust: (enough for 10 apples)
- 1 Cup Rye flour (all purpose)
- A Pinch of Salt
- 10,5 Tbsp unsalted Butter (cold, cut into little dices)
- 1 1/2 Tbsp Lemon juice (cold)
- 2-3 Tbsp Ice water
Method:
Food-processor:
- Mix the flour, salt and cold butter together on high speed in your food-processor for a few seconds, then pulse a few times until the dough has a grainy consistency.
- While the food-processor is still on add the ice water and cold lemon juice and mix until the dough is smooth.
- Remove dough from bowl and press into a ball then roll out your pie crust on parchment paper. While using a pizza slicer cut the dough into thin slices and place into the refrigerator until you are ready to use.
Filling:
- 1-2 Tbsp Lemon juice
- 10 Granny Smith Apples
- all of your scooped apple core (remember to removed the stones)
- Peanuts
- Raisins
- Sugar
- Cinnamon
Method:
- Wash, and cut the top of your apples. Using a spoon hollow out the core to make the apple “bowl”. Be careful to not puncture the peel, this will cause the apple to break and leak while in the oven. Set the “apple bowls” aside.
- Cut the scooped apple core into small chunks.
- In a bowl, mix together the apple core, lemon juice, nuts, raisins, sugar and cinnamon (however much you desire, taste in-between).
- Spoon filling back into the apple bowls and press down gently, then cover the top of the apple in a lattice pattern with pie crust strips.
- Lightly brush the crust with some milk, then sprinkle some sugar and cinnamon on top.
Bake in the oven in a baking dish for 20-35 minutes, or until crust is golden brown. Carefully remove the apples from the baking dish and serve hot along with ice-cream or whipped cream!
Enjoy!
Healthy Flapjacks
Healthy twist on traditional Flapjacks!
We have never made this recipe, in fact we weren’t quite sure how to make this to be honest. We had a request and we did some digging and after a few attempts we feel happy with the final result. We found out that this is a traditional Irish/British food so please if we’ve done this wrong let us know so that we can alter it to your liking 
The traditional recipe calls for syrup and a great amount of butter, so we switched that with raisins, dates and coconut oil and added some dried fruits and flax-seeds. While researching the healthier version of flapjacks we noticed some also add agave syrup for that special taste and texture, this is optional and tastes really nice. If you want to add syrup and butter to the recipe use unsalted butter (5 Tbsp) and Agave syrup (4 Tbsp) instead of golden syrup and stay healthy See tip below for this method and other tips.
Recipe:
- 1 Cup pitted Dates or Raisins
- 1/2 Ripe Banana
- 2-3 Tbsp Coconut Oil
- 2 Cups Oatmeal / Oats
- 1 Tbsp Flax-seeds
- 2-3 Tbsp Dried fruit or nuts of your choice (banana, cashew nuts, apricots, raisins, coconut flakes, etc.)
Step by Step:
- Preheat your own to 325F / 170C
- Drop your dates/raisins and banana in your food-processor and mix well, you might have to scrape down the sides a few times. Alternatively you can also add the oats for a smoother texture.
- Now scoop the mixture into a bowl and add all of the ingredients and stir it well until everything sticks together, you might have to add more coconut oil as you go along.
- Pour the mixture into baking sheet/dish spread well and lightly press down the top with a spatula making sure the surface is even.
- Bake in the oven for 15-20 minutes or until golden brown.
- Remove from oven and cut the flapjacks into squares or however desired and leave to cool in the baking sheet/dish until completely cooled.
- Store in airtight container, in room temperature or the fridge.
Alternative Method:
- Instead of using dates/raisins, banana and coconut oil, you can use butter and syrup.
- Use 5 Tbsp of unsalted butter and 4 Tbsp of Agave syrup.
- In a sauce pan melt the butter and agave syrup, then add all of your ingredients in the pan and stir well. Then continue the recipe how it is mentioned above.
Enjoy!
Low Fat Chocolate Cupcakes
Sweet Chocolate Cupcakes with Peanut Butter Frosting!
It’s Halloween and the kids are begging for treats, so what better than a chocolate cupcake with peanut butter frosting! We’ve made this a healthier choice by using coconut oil, 70% dark chocolate, whole wheat flour, stevia and apple sauce instead of butter, semisweet chocolate chips, granulated sugar and eggs. If you are vegan you can swop the sour cream with a natural soy yoghurt
Cupcakes:
- 8 Tbsp Coconut Oil
- 2 ounces Organic Ecuador 70% dark chocolate (or any other dark chocolate you prefer)
- ½ Cup Organic Dark Cocoa Powder
- ¾ Cup White Whole Wheat flour (or all purpose flour)
- ½ tsp Baking soda
- ¾ tsp Baking powder
- 1/2 Cup Apple Sauce (equals 2 eggs)
- ¾ cup Stevia
- 1 tsp Vanilla extract
- ½ tsp table salt
- ½ Cup Organic Sour Cream
Peanut Butter Frosting: (warning super sweet! but oh so good)
- 1 Cup Organic Confectioner Sugar
- 1 Cup Organic Creamy Peanut-butter
- 5 Tbsp Coconut Oil room temperature
- ¾ tsp Vanilla extract
- ¼ tsp Kosher salt
- ⅓ Cup Organic Heavy Cream (or ⅓ cup thick coconut milk, only the solid milk not the liquid)
Prep:
1. Preheat the oven to 350 F (177 C)
2. Combine coconut oil, chocolate and cocoa powder in a heat proof bowl and using the water bath method heat until the chocolate and coconut oil has melted. Remove from heat and whisk until smooth. Set aside to cool until just warm to touch.
3. In a separate bowl whisk together flour, baking soda and baking powder together, set aside.
4. Now use your stand mixer and whisk apple sauce, sugar, vanilla, and salt until fully incorporated. Add the cooled chocolate to the mix and blend until combined. Sift 1/3 of the flour to the mix and stir until combined. Now add the chocolate mix to the batter and blend until combined, then add the sour cream and blend well. Lastly add the rest of the flour until the batter is fluffy and thick.
5. Divide the batter evenly into 16 medium sized muffin cups or 8 large muffin cups. Bake at lower-middle position for about 15-18 minutes or until skewer inserted into center of cupcakes comes out clean.
6. Place the cupcakes on a wire rack to cool. You want the cupcakes to be completely cooled if you are decorating them with frosting.
Note:
Now if you’re not looking for the healthy version this is what you need to change:
- 8 Tbsp Coconut oil = 8 Tbsp unsalted Butter
- Ecuador Chocolate = Semisweet chocolate
- ½ Cup Organic Dark Cocoa powder = ½ Cup Dutch-processed Cocoa powder
- ¾ Cup White Whole Wheat flour = ¾ Cup All Purpose Flour
- 1/2 Cup Apple Sauce = 2 Eggs
- ¾ cup Stevia = ¾ cup granulated Sugar
- 5 Tbsp Coconut Oil = 5 Tbsp Butter
Frosting:
Using a stand mixer, blend the confectioner sugar, peanut butter, coconut oil, vanilla and salt. Mix at medium speed until mixture creamy, you will have to scrape down the sides a few times. Add the cream and beat on high speed until the mixture is light and smooth.
Decorate you cupcakes and Enjoy!
Fruity & Nutty Chocolate
Fruity & Nutty Chocolate
Guys! This is so easy and tastes so amazing it’s almost dangerous! 😛 After you’ve tried this you’ll prefer to make your own at home we swear!
You’ll Need:
- 100 – 200 grams (1/2 – 1 cup) of 70 % dark Chocolate (Ecuador organic)
- Handful of Dried Fruits
- Handful of Nuts
1. Melt the chocolate slowly over low heat in a water bath or in your microwave. Make sure your chocolate does not come in contact with water, this will make it unworkable (we don’t want that ). For a quicker melting time, cut the chocolate into smaller pieces
2. Pour the melted chocolate into molds or onto a baking sheet lined with parchment paper or a glass pan to harden. If you choose a glass pan make sure you spread some coconut oil in the pan or use a parchment paper so that the chocolate doesn’t stick to the bottom.
3. Spread the dried fruit and nuts evenly on top.
4. Set it to cool in the fridge for about 30-40 minutes or in the freezer for about 15 minutes.
5. Cut up into chunks and serve cool.
6. Store in the fridge rolled up in parchment paper in an airtight container. This method will keep your chocolates fresh and tasty for longer. You can also store them the same way in your freezer
You can choose how much chocolate you use depending on how much you’re making or how thick you’d like it. If you can find the Ecuador Organic Chocolate it will give that extra delicious chocolate aroma!
You can usually find shops where you can pick dried fruits and nuts of your choice
We used: (all organic)
Dried: Pineapple, Banana, Cashew nuts & Apricots
Unsalted: Raisins, Hazelnuts, Brazil nuts, Walnuts, Almonds & Peanuts
200 g Ecuador Organic Dark 70% Chocolate
Enjoy!