now blogging at www.katesplates.com.au

Peanut Butter and Chocolate

3 Comments

My first job as a fifteen year old was at a local Baskin Robbins Ice Cream shop.  I stayed for three years and fell in love with about six of their 31+ flavours.  Ate too much of it of course but that’s a story for another day … One of the flavours I will never forget was Peanut Butter & Chocolate … a thick, moussey chocolate ice cream with shards of salty peanut butter throughout … so good.

I used this inspiration to come up with a new muffin-style cupcake for my son’s sixth birthday coming up soon.  I’m always conscious of using occasions like this to example nutritious food that kids still love to eat.  I don’t believe kids party food needs to be sugar, sugar and more sugar.  I like to send them home on a high from a good time and some delicious food.

I made this in the Thermomix, but if you don’t have one, you can adapt the recipe simply by mixing all the wet ingredients together first then adding the dry.  I would recommend warming the peanut butter with the coconut oil before mixing through – and mix it in last just before you add the choc chips.

peanut choc cupcake

Ingredients

1 large or 2 small bananas
1/4 cup almond or soy milk
2 tsp chia seeds
1 tsp apple cider vinegar
1 tsp vanilla
3 tbsp extra virgin coconut oil
5 tbsp peanut butter
3/4 cup chocolate chips (you can buy dairy-free/vegan)
220 gms flour (I use french flour – a future post on this wonder!)
1/3 cup rolled oats
1/3 cup sweetener (I used agave syrup – rice malt syrup would be even better)
1/2 tsp salt
1 tbsp baking powder

Method

  1. Place the coconut oil and peanut butter in the TM bowl and warm on 60 degrees for 30 secs, speed 1.
  2. Add the bananas, milk, chia seeds, apple cider vinegar, agave syrup and vanilla to the bowl.  Mix on speed 5 for 5 secs then drop to speed 3 until combined.
  3. Add the flour, salt, baking powder and oats and mix on speed 4 for 10 sec.  Scrape down the bowl and repeat for 3-5 secs until combined.
  4. Add the chocolate chips and mix on speed 3, reversed, for 10 secs.
  5. Spoon mixture into 12 cupcake patties (fill almost to the top) and bake for 15-20mins on 180 degrees.

These will freeze well and keep the kids happy … their tummies too.

With grace and gusto,
kpx

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Author: graceandgusto

I'm 34, an Australian mum of 3 kids under 7 (currently living in the South of France) and I love design, cooking, my family (not in that order) and learning new things ...

3 thoughts on “Peanut Butter and Chocolate

  1. These sound delicious. I will certainly give them a try. Thanks Kate xx

    Liked by 1 person

  2. This recipe looks awesome, packed with so much goodness = D

    Liked by 1 person

    • Forgot to mention its homemade peanut butter too! The ratio is 200gms roasted unsalted peanuts, 2-3 tbsp macadamia nut oil and salt to taste – blend to a smooth or crunchy paste, depending on how you like it. Preservative, additive and sugar free and you control the salt content!

      Like

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