Valentines Day was slowly arriving and I wanted to treat my other half with something different but something I know he would enjoy…his favourite flavours for desserts are peanut butter, chocolate and toffee, so I decided to make some cheesecakes combining all the flavours. It was absolutely delicious!
Makes 12 Mini Cheesecakes
180g Cream cheese
100ml double cream
1 tablespoon of peanut butter smooth
60g Icing Sugar
1 tsp vanilla essence
13 Digestive Biscuits
50ml butter melted
Toffee Sauce of your choice – loads of squeezes
12 chocolate buttons or shapes of your choice
- Melt butter in a pan
- Put digestive biscuits into a food processor and blitz, add in melted butter and mix
- Put some muffin cases into a muffin tin and scoop digestive mix about 2 tbsp into cases and press down.
- Refrigerate for about 20-30 mins
- Meanwhile mix cream cheese, peanut butter and icing sugar together
- In a separate bowl mix double cream and vanilla until you get soft peaks
- Fold in cream cheese and cream mix together
- Spoon mixture into muffin cases and top with toffee sauce and a chocolate button.
- Refrigerate overnight or a min of 12 hours. Serve
Peanut Butter, Chocolate and Toffee Cheesecake
Servings Per Recipe: 12
Amount Per Serving
- Total Fat: 10.6 g
- Saturated Fat: 6 g
- Trans Fat: 0.1 g
- Cholesterol: 30 mg
- Sodium: 118.5 mg
- Total Carbs: 8.1 g
- Dietary Fiber: 0.1 g
- Sugars: 5.9 g
- Protein: 1.7 g
Peanut Butter Yummy Cookies – So healthy, so yummy, so full of goodness.
2 tbsp apple sauce
1 tsp vanilla extract
2 tbsp peanut butter
1 tbsp molasses (if you don’t have this, you can use maple syrup)
300g oats or oatbran
2 tsp baking powder
1 tsp cinnamon
Handful of chocolate chips
Handful of coconut flakes
1. Mash the bananas, then add all the other WET ingredients
2. Add in oats and baking powder and mix well. (should become quite stiff)
3. Add in chocolate chips and coconut flakes and mix well.
4. Scoop onto a baking tray or nonstick baking sheet and press down. Thickness to your desire, I made mine about 1cm.
5. Bake in oven for approx 25mins. Let cool then cut up into desired pieces.
Yummy….great for a post or pre workout snack.
Makes approx 20 balls
200g Peanut Butter (I used Crunchy but you can use smooth)
1 tsp vanilla essence
150g Icing Sugar (or substitute)
100g Dark chocolate (I used 85% cocoa)
1. Put peanut butter, butter, vanilla, icing sugar in a pan and heat on a medium heat (No. 5/6 if using Induction), when it starts to bubble, remove and set aside to cool,
2. Once cool make into small balls and place on greaseproof paper on a tray. Place into freezer to harden for approx 1 hour.
3. Break up chocolate and place into a saucepan, heat on No. 1 if using Induction, or alternatively melt chocolate using bowl over pan or in microwave.
4. Remove balls from freezer and using 2 forks cover each one in the melted chocolate then place back onto the greaseproof paper and freezer for approx 30 mins until chocolate hardens.
5. To serve, remove from freezer approx 1o mins before to allow softening……..scoff….yum!
Can be kept in freezer up to 1 month. Yummy protein balls!
2 ripe bananas
100 g peanut butter
1 tbsp veg oil
pinch of salt
2 tsp sugar
1tsp baking powder
150g oats (I used oat bran)
2-3 squares of dark chocolate 70-90% cocoa (grated)
1. Grease your muffin tins and preheat oven to 180 deg
2. Mash up bananas in a bowl add in peanut butter and oil and mix through to a creamy consistency
3. Tips the oats, baking powder, salt, sugar and chocolate into bowl and mix through until creamy.
4. Spoon into muffin tins about 2/3 full, put into oven and bake for 15-18 mins.
5. Let cool for 5 mins and allow to firm up slightly. Then devour…yum yum!
I always found rice cakes bland but have found some good combinations that taste yummy and very healthy.
( each cake 60 calories)
1 x packet of rice cakes
tablespoon of extra light philadelphia spread on each cake
sliced tomato for topping
pinch of basil for dressing tomato (fresh or dried)
I also use peanut butter, 1 tablespoon per rice cake, then top with sliced banana.
This is only 120 calories per pot or 10 calories per dip (and I like big dips)
1/2 can Chick peas (110g)
Handful of Basil
1/2 lemon zest
1 1/2 tablespoon peanut butter
Teaspoon of Salt
150g Zero Fat Natural Yoghurt
Teaspoon of chilli (Optional) tastes great though
Put everything in a Food Processor and Wiz Up for a minute or until all mixed.
Chill and serve with favourite condiment.
To keep low in calories serve with Carrot sticks or Celery sticks or poppodums (no oil, cooked in microwave)
A NON COOK OPTION:-
1-2 tablespoons of Peanut Butter
Slice apple and spread with peanut butter…..yummy quick snack….very healthy