sweets Archives - Heavenlynn Healthy https://www.heavenlynnhealthy.com/tag/sweets/ Eat Healthy, Live Healthy, Be Healthy Mon, 16 Jul 2018 14:24:48 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://www.heavenlynnhealthy.com/wp-content/uploads/2018/03/cropped-hlynnh_0zeilig-32x32.png sweets Archives - Heavenlynn Healthy https://www.heavenlynnhealthy.com/tag/sweets/ 32 32 Healthy Nut Butter Cups https://www.heavenlynnhealthy.com/healthy-nut-butter-cups/ https://www.heavenlynnhealthy.com/healthy-nut-butter-cups/#comments Tue, 17 Jul 2018 05:00:06 +0000 https://www.heavenlynnhealthy.com/?p=5898 Healthy Nut Butter Cups - plant-based, vegan, gluten free, refined sugar free - heavenlynnhealthy.com

I make a habit out of re-testing recipes for this blog. There is never a recipe that has not been tested at least twice before appearing on this blog. With this recipe, I kind of went a little overboard with the testing, because six is the number of interest here. I made these nut butter...

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I make a habit out of re-testing recipes for this blog. There is never a recipe that has not been tested at least twice before appearing on this blog. With this recipe, I kind of went a little overboard with the testing, because six is the number of interest here. I made these nut butter cups six times already. And not just for friends and family. Mostly for me. Whoopsi.

Let’s be honest here. I never had a sweet tooth. Chocolate, gummy bears, cake or cookies are all fine, but I could never eat more than a few at once or else I felt sick. No, I’m all for the second and third portion of real food. I can easily eat a whole pizza, lots of pasta and breeeeead. And more bread.

So when I made these the other night, Jannis and I both tried one. He was about to put the box back into the freezer, when I yelled „STOP – excuse me, but I want another one“. Can’t blame him because usually that would have made so much sense. But I almost ate the entire first batch that night so I had to make new ones to photograph them.

It’s been a long time since I have tried something so delicate and delicious. You will never tell that it’s made with healthier ingredients, that it’s plant-based and only naturally sweetened with a little bit of maple syrup. And the best part is that they taste extremely delicious as a frozen treat. Incredibly delicious. Trust me.

Whether you’re using peanut, almond or cashew butter to make these, they always taste good. Obviously different nut butters will mean different tastes, but that’s a no brainer, right? I’m not going to lie, I am a sucker for peanut butter, which make these cups taste even better than Reese’s peanut butter cups. But the almond version is my second favorite, especially since almond butter is so healthy and full of valuable plant-based protein.

If you love baking, then you should also go ahead and make the chocolate myself, like I did in this recipe. Making your own plant-based chocolate is the real deal, people. After that, you’ve mastered the plant-based cooking 100 %. It will also safe you quite a lot of money as plant-based and refined sugar free chocolate is still quite expensive. However, I know time is money, so in the instructions, I give you two options. One with store-bought 70% dark chocolate and one with homemade chocolate.

No matter what option you chose: don’t be afraid to try them! They are almost fool-proof, are ready in less than an hour and will leave your taste buds and those of your friends very impressed.

Have fun baking!

xx

Lynn

Healthy Nut Butter Cups
 
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Serves: 16
Ingredients
Für die Füllung:
  • 80 g (1/3 cup) nut butter (peanut butter, almond or cashew butter)
  • ½ tablespoon of maple syrup
  • 1 tablespoon of coconut flour or almond meal, more if you're using almond butter
  • a pinch of sea salt
For the dark chocolate:
  • 120 g of cacao butter (from the organic grocery store)
  • 75 g of raw cacao powder
  • 80 g of maple syrup
Also:
  • 16 mini muffin cups
Instructions
  1. Mix the nut butter with the coconut flour or almond meal and maple syrup. I needed a bit more flour/meal when I used almond butter. Set aside once you can form a rough ball with the dough.
  2. Slowly heat the cacao butter in a water bath (not in the water, but in a seperate bowl in a bowl full of warm water). It should not be heated to more than 38 °C. Add the cacao powder and maple syrup and stir well. Take from the heat and let it cool so it thickens a little bit. (See Notes)
  3. Align 16 mini muffin holes with mini muffin paper cups. Add about 1 teaspoon (a little bit less) into each muffin mold. Spread the chocolate up to the sides using a small teaspoon. It won't really stick to the sides with the homemade chocolate, so it's important to let the chocolate cool down a bit so it thickens as much as possible.
  4. Let the chocolate freeze in the freezer for about 15 minutes.
  5. Take out the muffin tray, then roll the nut butter mix into small balls, placing one into each muffin mold. Gently press them down, leaving just a bit of space between the chocolate and the nut butter, so you can fill it with chocolate.
  6. Re-heat the chocolate in a water bath if it has thickened too much. Cover the nut butter completely with chocoalte, then sprinkle a bit of sea salt on top.
  7. Freeze the cups in the freezer for at least 30 minutes. Before eating them, let them sit at room temperatures for a couple of minutes.
  8. Sealed in an air-tight container, I keep them in the freezer. I never know how long they last, because they are always gone within a few days.
Notes
- If you don't want to make the chocolate yourself, you can use 70% dark chocolate. However, most brands are made with refined sugar. Try finding a brand that does not list sugar in the very beginning of the ingredient list.
- There are many brands nowadays that make dark chocolate with coconut blossom sugar, which is my prefered source of sugar in baking as it does not elivate the blood sugar level as much as other sugar substitutes do.
- If you make your own chocolate, I find that if you make the chocolate in advance, let it cool completely and then re-melt it, it is easier to work with and also thicker. It does make sense to first make the chocolate when you're making these nut butter cups.
- You can store the homemade chocolate for a few months in an air-tight container in the fridge.
- If you don't have mini cupcake tins, you can roll the nut butter mix into balls, and then dip them into the chocolate. You'll have to do this twice, to get the best result as the homemade chocolate is quite thin.

 

Enjoy!

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]]> https://www.heavenlynnhealthy.com/healthy-nut-butter-cups/feed/ 1 The best healthy carrot cake https://www.heavenlynnhealthy.com/best-healthy-carrot-cake/ https://www.heavenlynnhealthy.com/best-healthy-carrot-cake/#comments Wed, 05 Apr 2017 05:00:50 +0000 https://www.heavenlynnhealthy.com/?p=3296 The best healthy carrot cake - plant-based, vegan, gluten free, refined sugar free - heavenlynnhealthy.com

The best healthy carrot cake to enjoy the Easter Holidays to the fullest!  This healthy carrot cake has been waiting for its release date for almost a year now, hence, it is definitely proof of how much my food photography knowledge has increased in the past year. I never found the right date to publish...

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The best healthy carrot cake to enjoy the Easter Holidays to the fullest! 

This healthy carrot cake has been waiting for its release date for almost a year now, hence, it is definitely proof of how much my food photography knowledge has increased in the past year. I never found the right date to publish this recipe as a carrot cake wasn’t really something you want to make in the summer. Then it was fall and the photos looked so much like spring that I decided to wait until Easter to publish it. I am super excited to share this recipe with you, as it is one of the recipes that I am most proud of as I am a total carrot cake junkie. 

I tried several versions of this cake, but this one is the real deal. I can say with great certainty that this is the best healthy carrot cake, you’ll find online. Haha, those are pretty big words for a small woman like me, but I mean them and I hope you guys will approve.

What makes this carrot cake so delicious is the almond cream. My first carrot cake attempts were all too dry, so I needed to come up with something to make it creamy without adding oil or any other kind of artificial creamer. So the other day, when I made almond milk, I realized that the consistency of blended almonds with water is pretty creamy. So instead of making almond milk, I used the whole blend in this cake, and it turned out to be a total game-changer.

Now, I know that the ingredient list may look pretty long at first, but trust me, it’s mainly things that you already have in stock in your healthy pantry. Most of the list consists of spices, or things like baking powder, sea salt, lemon juice or vanilla powder, which I am fairly certain, most of you have sitting in the kitchen anyways. All you need to buy are the two types of flours, the coconut blossom sugar, the nuts and maybe coconut milk (you are probably laughing at me right now).

The little extra effort you have to put in to make this cake will definitely pay off, I promise. You’ll find yourself enjoying the Easter holidays with a healthy, gluten free, oil-free, refined sugar free, plant based cake that includes only the best ingredients.

The best healthy carrot cake
 
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Ingredients
For the cake:
  • 200g of carrots
  • 125g of pecan nuts
  • 150g of brown rice flour
  • 150g of buckwheat flour
  • 120g of unsweetened apple sauce
  • 65g of coconut blossom sugar
  • 1 teaspoon of aluminum-free baking powder
  • ½ teaspoon of baking soda
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon of freshly ground ginger (or ½ tsp ground ginger)
  • 1 teaspoon of freshly squeezed lemon juice
  • one vanilla pod or ½ teaspoon of vanilla powder
  • a pinch of sea salt
  • 150g of pecans or walnuts (optional for toppings)
For the almond cream:
  • 55g of almonds
  • 300ml of water
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon of maple syrup
For the orange-cashew-frosting:
  • 75g raw cashews
  • 2 tablespoons of full-fat coconut milk (the creamy part, not the water)
  • 2 teaspoon of fresh orange juice
  • 1 teaspoon of orange zest (organic)
  • 1 tablespoon of maple syrup
  • a pinch of vanilla powder
  • a pinch of cinnamon
  • a pinch of sea salt
Instructions
For the cashew frosting:
  1. Soak the cashews in fresh water for 2 - 3 hours. Drain and mix in a blender with all the other ingredients for the cashew frosting and set to cool in the fridge.
For the almond cream:
  1. Soak the almonds in water for one hour. Drain and blend with the remaining ingredients and set aside.
For the cake:
  1. Pre-heat the oven to 180°C. Grease a round baking tin with coconut oil.
  2. Grind the carrots, and chop the pecans with a knife or pulse twice or three times in a food processor. Set both aside.
  3. Add all dry ingredients to a bowl (flour, baking powder, baking soda, spices, ginger and vanilla). Gradually pour in the almond cream, lemon juice, and apple sauce and mix well with a spoon. Add the carrots and nuts until you have a sticky batter.
  4. Fill the batter into the baking tin and cook for 40 minutes until you can pull a knife out of the center of it clean. Let the cake cool down for a bit before generously frosting it with the cashew-orange frosting. Top it with chopped pecans or walnuts.

Enjoy!

DID YOU MAKE THIS RECIPE OR HAVE ANY SUGGESTIONS, QUESTIONS OR COMMENTS?

Feel free to leave a comment below, and don’t forget to tag your creations on social media using #heavenlynnhealthy.

I’d love for this blog to be a dialogue.

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