3 Ingredient Healthy Peanut Butter Rice Krispie Treats

3 Ingredient Healthy Peanut Butter Rice Krispie Treats

125g / 1/2 cup  homemade peanut butter
100g / 1/3 cup  light agave syrup
60g / 2 cups rice krispies 
pinch salt

1) In a bowl, combine together all the ingredients and press down to a silicone loaf pan. Refrigerate for a few hours before cutting into squares. For the best results, freeze them. I like storing them in the freezer because they tend to become very soft and slightly sticky at room temperature or fridge. 

Makes 1 loaf pan.

Recipe by collecting memories

Chocolate Peanut Butter Mousse cake with Salted Caramel Sauce

Chocolate Peanut Butter Mousse cake with Salted Caramel Sauce

Crust
200g / 7oz chocolate sandwich cookies, crushed
45g / 3tbsp butter, melted

Chocolate mousse filling
225g / 8oz semisweet chocolate, chopped
240ml / 1 cup heavy cream, cold, divided
1 tsp vanilla extract

Peanut butter mousse filling
125g / 1/2 cup peanut butter
1/2 tsp salt
35g powdered sugar
1/2 tsp vanilla extract
120ml / 1/2 cup heavy cream, cold

Caramel sauce
100g / 1/2 cup white sugar
1/2 tbsp honey or corn syrup
1/4 tsp salt
30ml / 2tbsp water
60ml / 1/4 cup heavy cream
8g / 1/2 tbsp butter

Chocolate sauce

30g / 1oz semisweet chocolate

30ml / 2tbsp heavy cream

1) Preheat oven to 180C/350F. Line a 20cm / 8inch pan with a removable bottom with parchment paper. 

2) To make the crust, mix together finely crushed cookies with melted butter and press down to he bottom of the pan. Bake for 8-10 minutes. Remove from the oven and let cool.

3) To make chocolate mousse filling, place copped chocolate in a small bowl. Heat 120ml (1/2 cup) of heavy cream until hot enough but not boiling! Pour over chocolate and let sit for 1 minute. After 1 minute, stir to make a smooth ganache. Mix in the vanilla extract. Let cool slightly while you beat the cream. In a cold bowl, add the remaining 120ml of heavy cream and beat until stiff peaks form. Gently fold the whipped cream into the cooled chocolate mixture. Mix carefully until incorporated. Spread onto the prepared crust. Refrigerate for a couple of hours.

4) To make the peanut butter mousse filling, mix together peanut butter, salt, powdered sugar and vanilla extract in a small bowl. In another bowl, beat the heavy cream until stiff peaks form. Gently mix the heavy cream into the peanut butter mixture. Spread over the chocolate mousse filling. Refrigerate for a couple of hours or until firm.

5) To make the caramel sauce: in a medium saucepan, combine together sugar, honey or corn syrup, salt and water. Bring to boil while stirring. When it starts bubbling, stop stirring and let it turn to a light/medium amber color. At this point it will NOT look like caramel. Especially if your saucepan has a black bottom, you won't be able to see the real color so turn off the heat when it looks just slightly golden, otherwise, it will be dark and bitter. The whole browning process should take no more than 10 minutes. When you reach the desired color, remove from heat and slowly start pouring in the heavy cream. Stir with a wooden spoon until smooth. Stir in the butter. Let cool. Once it has cooled, drizzle over the peanut butter mousse. Refrigerate.

6) To make the chocolate glaze, heat heavy cream until hot but not boiling. Pour over chocolate, let sit for a minute, and stir to make a smooth ganache. Let cool slightly and drizzle over the caramel.

7) Let the cake sit in the fridge overnight or at least for a few hours before slicing and serving.

Recipe by collecting memories

Healthy Chickpea Chocolate Chip Peanut Butter Cookies

Healthy Chickpea Chocolate Chip Peanut Butter Cookies

1 can chickpeas (200g drained)

125g / 1/2 cup homemade peanut butter

2 tsp vanilla extract

60ml / 4 tbsp maple syrup

1 tsp baking powder

Pinch of salt (if using salted PB, omit salt)

90g / 1/2 cup chocolate chips 

1) Preheat oven to 180C / 350F.

2) Add all the ingredients except for chocolate chips in a food processor. Blend until smooth.

3) Transfer to a bowl and mix in chocolate chips.

4) Form small balls and flatten slightly. They will not spread a lot. The dough will be very sticky. Wet your hands so it doesn't stick that much.

5) Bake for 10 minutes. Let cool completely before transferring to a plate. 

Makes 1 dozen.

Recipe adapted from here.

Peanut Butter Cookie Dough Blondies

Peanut Butter Cookie Dough Blondies 

Blondies:
113g / 1/2 cup butter
125g / 1/2 cup peanut butter
200g / 1 cup soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1/2 tsp salt
125g / 1 cup flour

Cookie Dough Frosting:
60g / 1/4 cup butter, softened
60g / 1/4 cup peanut butter
50g / 1/4 cup soft light brown sugar
30g / 1/4 cup powdered sugar
95g / 3/4 cup flour
1/4 tsp salt
1/2 tsp vanilla extract

1) Preheat oven to 180C / 350F.  Line a 20 x 20cm / 8 x 8 inch baking pan with parchment paper or use a silicone pan.

2) In a medium saucepan, melt together butter and peanut butter. Add light brown sugar and stir until smooth. Let cool for a few minutes and add egg, vanilla and salt and stir to combine.  Add flour and mix just until combined.

3) Bake for 20 to 25 minutes, or until the edges are lightly browned.

4) Allow to cool completely before frosting. While cooling, prepare the frosting.

5) To make the frosting, beat together butter, peanut butter and light brown sugar until fluffy. Add powdered sugar, flour, salt and vanilla and beat until very smooth.

6) Frost the cooled blondies and place in the fridge to set. Slice and serve. 

Recipe by collecting memories

Thick and Chewy Peanut Butter Cookies

Thick and Chewy Peanut Butter Cookies 

113g / 1/2 cup butter, softened

200g / 1 cup soft light brown sugar

1 egg, lightly beaten

1 tsp vanilla extract

1 tsp salt

190g 3/4 cup homemade peanut butter

180g / 1 1/2 cup minus 4 tsp flour

4 tsp cornstarch

3/4 tsp baking soda

1) Preheat oven to 180C / 350F. Line two baking trays with parchment paper.

2) Beat butter and sugar until light and fluffy. Beat in the egg, vanilla extract, salt and peanut butter.

3) In another bowl, stir together flour, cornstarch and baking soda. 

4) Add the flour mixture to the wet ingredients and mix just until combined. Chill the dough in the refrigerator for 15-30 minutes because it will be too sticky to form the balls. Alternatively, you could place them in the freezer for a few minutes.

5) Roll the dough into small balls (I got 24 total). Place on the baking tray and bake for 10-12 minutes. Original recipe called for 7-8 minutes but that wasn't enough for me. However, do check them earlier in case they bake faster, it does depend on the size as well. 

6) Let cool completely before removing from the baking tray. They will be very soft and look slightly underbaked - but that is what you want. They will firm up once they cool. 

Recipe adapted from here. 

Healthy Peanut Butter Cookie Dough

Healthy Peanut Butter Cookie Dough

62g / 1/4 cup unsweetened homemade peanut butter
50g / 2 1/2 tbsp agave nectar
400g / 1 can chickpeas, drained
1 tsp vanilla extract
A handful of chocolate chips

1) Add peanut butter, agave nectar, chickpeas and vanilla extract into your food processor and blend until smooth and creamy. Mix in the chocolate chips.

Makes 1 1/2 cup.

Recipe by collecting memories

Peanut Butter Cupcakes

Peanut Butter Cupcakes

Cupcakes:
85g (6 tbsp/3/4 cup) butter, room temperature
225g (1 cup) white sugar
83g (1/3 cup) peanut butter
2 large eggs, room temperature
1 tsp salt
120ml (1/2 cup) buttermilk, room temperature
220g (1 3/4 cup) flour
2 tsp baking powder

Frosting:
375g (3 cups) powdered sugar
250g (1 cup) peanut butter
1/2 tsp salt
113g (1/2 cup) butter, room temperature
5 tbsp heavy cream, room temperature

1) Preheat oven to 180C / 350F. Line a cupcake tin with cupcake liners (you will need 16).

2) In a large bowl, beat together butter, peanut butter and white sugar until light and fluffy. Add eggs and beat until very smooth. 

3) In another bowl, combine together flour, baking powder and salt. 

4) Beat (on low speed) one third of the flour mixture into the butter mixture. Beat until smooth. Add half of the buttermilk and beat until incorporated. Repeat this step one more time, adding one third of the flour mixture and the remaining buttermilk. End with the remaining flour mixture and beat just until incorporated.

5) Divide the batter among 16 cupcake cups. Bake for 17 minutes or until slightly golden around the edges. Remove from the oven and let cool until completely cooled before frosting.

6) To make the frosting, Beat together powdered sugar, peanut butter, salt and butter. Add heavy cream (try adding 4 tablespoons, it might be enough to achieve the desired consistency). Continue beating for about 5 minutes or until the frosting is smooth and fluffy. Frost the cooled cupcakes and enjoy.

Recipe by collecting memories

Chocolate Peanut Butter Oat Bars (No-Bake, Healthy)

Chocolate Peanut Butter Oat Bars (No-Bake, Healthy)

180g (2 cups) quick-cooking oats

75g (1 cup) unsweetened coconut flakes
1 tbsp ground flax seeds

250g (1 cup) salted peanut butter

100g dark (50%) chocolate

100g (1/2 cup) unrefined coconut oil

170g (1/2 cup) honey

1) Line a loaf pan with parchment paper or prepare a silicone loaf pan. 

2) In a large bowl, mix together oats, coconut flakes, and flax seed meal.

3) In a small saucepan, combine together coconut oil, honey and peanut butter. Cook just until melted. Remove from heat. Add chopped chocolate, cover and let sit for 2 minutes until the chocolate is melted. Stir until smooth.

4) Add the wet ingredients into the dry ones and stir to combine. Place in the fridge for at least 3-4 hours or until firm. Store in the fridge.

Recipe by collecting memories