Sweet and salty peanut butter ice cream shell

Hands up if you love ice cream!

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If like me you love the stuff then I think you will also love this sweet and salty peanut butter sauce. It goes really well with my current favourite – Alpro Hazelnut and Chocolate “ice cream” – which is dairy free, low in sugar and it does not disappoint. Anyone out there who can’t have dairy or chooses not to then you’ve gotta try it…it’s so creamy, I don’t know how they do it but it’s delicious.

I’ve got to admit… when I first made the recipe I hadn’t planned on it going solid when it cooled, I just wanted a little something extra that was as satisfying as toffee sauce but a healthier version! I’m really chuffed that it does though, it reminds me of when we were little getting ice cream from the lakes that was dipped in hot chocolate sauce which were always so good!

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Anyway whether you have it drizzled over porridge or a stack of pancakes it’s equally as nice but I just love how when you pour this sauce over ice cream, it hardens and forms a shell, ready to be cracked open!

This recipe can be whipped up in less than 5 minutes, so whilst you are waiting for your ice cream to soften a little you can make a quick batch of sauce. Its so good you’ll end up eating it out of the pan before it even makes it near your dessert bowl, did I mention that it’s completely vegan too…

Give it a try next time you have a cosy night in and let me know what you think!

Ingredients

Serves 2

Method

You can make this in a little saucepan or in a bowl in the microwave.

Heat the coconut oil over a medium heat until melted, add in the rest of the ingredients, stir well and serve!

The sauce is ideal for freezing too, just reheat in the microwave when you are ready to eat!

Easy Peasy peanut and raisin cookies

When it comes to making sweet treats at home I have a very simple check list…

  • Quick & easy to make
  • As few ingredients as possible
  • Good for you!

These cookies definitely fit the bill, they are so yummy and only take 10 minutes to bake! So if you want something soft, sweet and delicious without feeling guilty then put 5 minutes aside to make them and by the time you have made a brew and decided what to watch on Netflix  they’ll be ready!

When sweet treats are very indulgent you might only want to make them for a special occasion or at the weekend when you have more time but what I love about these little beauties is they are so easy! You can do them anytime and they are great to have as a snack at work or in the evening when you fancy something sweet after dinner.

The sweetener in these cookies is maple syrup which is something I used to only ever use on top of pancakes but it’s great for baking and is  a brilliant natural sweetener as long as you get the  right kind. If you are ever unsure check the label as lots of brands use “maple flavoured syrup” or if there is a list of alien ingredients you can’t even begin to pronounce then it’s a no go – natural is 100%!

There are a few different brands I have bought in the past including “Buckwud” and “Clarks Pure Maple Syrup” that you can get from supermarkets such as Morrisons, Sainsburys and Asda and they are on offer quite frequently. More recently though I discovered that Aldi do their own brand which is 100% natural for £2.99 for a 250ml bottle!

Maple syrup is made from the sap that circulates inside a maple tree. When extracted, it’s heated to remove any water and filtered to get rid of any impurities and that’s it, no chemicals are added, just natural sweetness straight from a tree! There are different grades that you can buy too which are based on the darkness in colour, this is down to the time of year the sap is extracted. It also contains high levels of antioxidants and minerals such as manganese and zinc which are good for healthy bones and joints, as well as  helping your blood to clot. The zinc is especially important for your immune system to helping fight off infection.

Although it’s a natural sugar and has a weaker affect on your blood sugar levels than refined sugar does, it still should still be consumed in moderation.  If you are eating too much sugar on a daily basis your body will start producing more insulin to try to reduce your blood sugar levels by storing it as fat which increases the risk of obesity and diabetes. Not all sugar is the same though, so I will be doing a more in-depth post soon on why this is and some healthier natural alternatives you can switch to. If you aren’t already, follow me on Instagram & Twitter using the links on the right on through the homepage for regular updates.

Makes approximately 12 cookies

  • 40g of oats
  • 3 heaped tablespoons of natural peanut butter (you can use the smooth kind but I prefer crunchy)
  • 6 tablespoons of natural maple syrup
  • A good handful of raisins
  1. Heat the oven to 180°C
  2. Combine peanut butter and maple syrup I’m a food processor (if you don’t have one just mix really well by hand)
  3. Stir in the oats and raisins until evenly distributed
  4. Scoop out each cookie with a tablespoon and roll into a ball using the palms of your hands, or press into cookie cutters using the back of a spoon
  5. Put onto a lightly greased baking tray (I use coconut oil)
  6. Bake for 12 minutes until lightly golden but still quite soft to touch 
  7. Leave to cool (if you can!) and enjoy!

They are gluten, refined sugar and dairy free and suitable for vegans too!