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I can’t think of a better sounding combination than brownies and peanut butter. Add the jam component in there and it screams deliciousness.

It’s pretty exciting to see a tasty brownie recipe that’s a bit of a healthier option. As will all desserts, even the healthified (yes I made that word up) versions, they’re still a sometimes treat.

This recipe is from the latest IQS Chocolate cookbook, which you can purchase here.

Serves: 24

Preparation time: 10 minutes

Cooking time: 20-25 minutes

These originated as peanut butter brownies. It wasn’t until Sarah suggested the addition of “jelly” that they became really special.

Ingredients

• coconut oil, butter or ghee for greasing
• 1 1/2 cups almond meal
• 1/4 cup raw cacao powder
• 1 teaspoon baking powder
• 1/2 teaspoon sea salt
• 1/2 cup unsalted butter, melted
• 1/4 cup rice malt syrup, melted
• 3 eggs, lightly whisked
• 1/3 cup crunchy peanut butter
• 1/2 cup raspberries, mashed with a fork

Method

1. Preheat the oven to 160°C. Line a 9×9 inch lamington/brownie tin with baking paper.

2. In a large bowl combine all of the ingredients, except for the peanut butter and raspberries, until smooth.

3. Pour the batter into the lined cake tin. Dollop peanut butter into mixture and use a skewer or knife to create a swirl pattern. Repeat the process with mashed raspberries.

4. Cook for 20-23 minutes, checking at 15 minutes to ensure mixture is not burning. Brownies are cooked when top is slightly firm to the touch. You want them to be gooey so try not to overcook.

5. Allow brownies to cool for 10 minutes before removing from the pan and slicing.

This recipe is from the latest IQS Chocolate cookbook, which you can purchase here.

*I am an affiliate for this eBook and as such receive a small commission on every purchase made by way of this post. Do know however that I only choose to align myself with products and services that I feel add value to my followers.

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The post Molten Peanut Butter ‘N’ Jelly Brownies Recipe appeared first on Alison Mitchell Naturopath.

Ok, this smoothie is seriously yum!  Who doesn’t love peanut butter?  I think peanut butter is an under-used ingredient in a lot of smoothie recipes, so this time I made it the focus. Smoothies are quick, tasty and easy to make, plus you can make them as healthy (or unhealthy) as you’d like.

(I didn’t have any bananas at home, but you could definitely add one to thicken this baby up, oh and feel free to add some greens to this as well!)

Ingredients

• 1 generous dessert spoon of peanut butter (as natural as you can find, my favourite is Pic’s Really Good)
• 1 tsp Maca powder (This is a superfood, great for energy and reproductive health.  It’s taste varies between brands, and while I don’t mind it, it’s not for everyone.  Fortunately it’s disguised perfectly by peanut butter.  You can usually find Maca at health food shops, or online e.g. at Loving Earth.)
• 1/2 – 2/3 cup milk of your choice (e.g. almond, rice or oat)
• 1 date, deseeded and finely chopped
• 1 tsp cocoa powder
• 1 tbsp yoghurt
• 4-6 ice cubes

What next?

Add all ingredients to your blender, blitz until the ice and dates are broken down, pour into glass and enjoy!!

The post Peanut Butter Chocolate Smoothie appeared first on Alison Mitchell Naturopath.