Starting my mornings off with a delicious healthy breakfast is a total MUST for me, but finding the time to actually make it can be a serious struggle. That’s why I’m obsessed with using my crock pot for those busy mornings because let’s be honest, is there anything better than waking up to your kitchen […]
This Sweet Potato and Kale Soup was created in partnership with ALDI. All opinions are our own. We’ve said it before and we’ll say it again: soups on repeat in the winter months. When we talk to people about getting started with cooking healthier foods at home, soup is generally where we start. Why? Soups are a tasty, easy way to eat a ton of vegetables without realizing it, and they’re simple to put together. This sweet potato and kale soup combines ingredients we use quite a bit in our cooking in a new way. It’s a vaguely Mexican stew, with black beans thrown in and flavored with oregano, cumin, and just enough lime juice so that it pops. Sliced green onions stirred in at the end of cooking keep it tasting fresh, and with sliced radish and a dollop of Greek yogurt as a garnish, it’s a delicious way to load up on nutrients. (Want more ideas? Here are some of our favorite soup recipes.) We developed this soup recipe using ingredients available through our new partner, ALDI, who is committed to carrying better-for-you ingredients and expanding their organic product offerings. ALDI’s new Hello, Healthy blog has healthy living resources including recipes, […]
In my 20s, I was a french-fry, soy-ice-cream, pasta-and-bread-loving vegan. I ended up gaining 40 pounds and – surprise, surprise – always felt tired, foggy-headed, and on the brink of another cold. After six years, I started eating eggs and dairy, and…
Did you know there’s been a donut pan saga in our home?
I’ve been contemplating making baked donuts for the blog since the very beginning, but I always had a hard time justifying a donut pan when my recipes require just standard, minimal equipment. I don’t even own a stand mixer! Yes, I take this minimalist stuff seriously.
Fast forward nearly 5 years and practically everyone has a donut pan – except me.
The France Show is coming to London next weekend, so after a Scottish-inspired recipe last time, here’s something a bit French – I seem to be slowly working my way round Europe one recipe at a time (at least it’s cheaper than flying). The France Show is a celebration of all things French – including, most […]
I have made vegan, gluten-free waffles before, but none compare to these.
These perfect waffles are crispy on the outside, fluffy on the inside, perfectly sweet, and undetectably vegan and gluten-free. Shall we?
This recipe was a reader request. Someone asked if I’d tested whipped aquafaba (the brine/liquid in a can of chickpeas) in classic waffles, which I hadn’t! So I got to work testing.
The 25th January (next Wednesday) is Burns Night, celebrated each year in remembrance of the famous Scottish poet Robert Burns. I’m not Scottish, nor am I a particular fan of poetry, but despite that I’ve celebrated Burns Night a few times now. It’s a good reason to get together with friends and eat something a bit […]
Back when I started this blog, I could never have imagined the satisfaction of looking back on 5 years (yes, it’s been 5 years!) of work, all spread out through the many pages of this blog, and through changes of all kinds – both internal and external (of course!). Searching through the archives here can be at times just a … Read More
If you’re a fan of Reese’s Pieces peanut butter cup . . . then GUESS WHAT??? We have the perfect cake for you!! Rich chocolate cake with a peanut butter filling and chocolate sauce . . . simply heavenly. This recipe is gluten-free, grain-free, low in sugar and with Paleo and vegan options.
Do you struggle with having dessert, like chocolate cake, and still liking yourself afterwards?
We did for years. We won’t go into too much detail about our restricting eating patterns, but we used to eat desserts behind closed door. We felt guilty if people knew we ate this or that, or felt like we were doing something wrong for eating chocolate. We fought this food labeling of good vs bad for years. It created so much chaos in our heads.
Until one day we just accepted that we love desserts. They will always be in our lives. Why should we feel bad for that? Now we eat cookies, chocolate cake, etc and still like ourselves afterwards. No more running to the gym to burn off what we ate.
This is why we make the recipes we do – keep the ingredient list short and use real foods as much as possible. This keeps our skin and digestion happy and our emotions happy. And honestly we just love cooking with these ingredients. It’s fun and they taste good. It’s about finding balance. Your moderation.
Okay enough food talk let’s get to baking.
Please share this peanut butter chocolate cake with your chocolate cake loving friends.
Nothing better than an extraordinary thing called Reese’s peanut butter cup when it comes in cake form, right?
Inspiration for this recipe, besides the fact that Michelle loves Reese’s, is continuing on with our mini chocolate cakes. And we’ve been a peanut butter kick lately.
So why not make a chocolate peanut butter cake?
Don’t feel like baking?
We got your covered with our No Bake Reese’s Cheesecake.
Or maybe you want something more decadent like No Bake Peanut Butter Chocolate Mousse Fudge Cake.
The easiest, most delicious peanut butter chocolate cake that serves 1.
Rich chocolate cake, creamy peanut butter filling, and silky smooth chocolate sauce. This is THE ultimate chocolate peanut butter cake.
Move over Reese’s Pieces Peanut Butter cups and hello Reese’s cake.
Need to make this Paleo friendly? Use almond butter instead of peanut butter.
Enjoy your single serving chocolate peanut butter Reese’s inspired cake.
Individual Reese’s Chocolate Peanut Butter Cake. A super simple homemade cake recipe that bakes up into a beautiful chocolate cake filled with peanut butter and delicious chocolate sauce! This chocolate cake is gluten-free and grain-free, and has no sugar added. Can be made egg-free. Made from 8 ingredients and takes only 15 minutes to make!
- Ingredients for chocolate cake:
- 2 tablespoons raw cacao powder
- 1 tablespoon arrowroot starch
- 2 tablespoons tigernut flour
- 1/4 teaspoon baking soda
- 1 tablespoon coconut oil
- 2 tablespoons water
- Ingredients for peanut butter filling:
- 1 tablespoon creamy peanut butter
- 1 teaspoon coconut oil
- Ingredients for chocolate sauce:
- 1 tablespoon coconut oil, melted
- 1 tablespoon raw cacao powder
- Stevia to taste
- Preheat the oven to 350°F.
- Mix together all ingredients for the chocolate cake; bake for 15 minutes or until a toothpick comes out clean. Let cool.
- Mix peanut butter filling ingredients together in a bowl.
- Cut chocolate cake in half and spread peanut butter filling on one side of the cake.
- Carefully place the other slice of cake on top.
- Mix chocolate sauce ingredients together in a bowl.
- Pour chocolate sauce over cake.
- Desserts, Cake
- 1 mini cake
- Cook Time
- 15 minutes
Is anyone taking part in Veganuary this year? I’m not (evidently) but I do love vegan food, and this seems as good a time as any to share this awesome vegan sandwich recipe. The basis of this sandwich is a creamy red lentil spread. Lentils have an awful lot going for them – they’re cheap, […]