CHOCOLATE & PEANUT BUTTER PRALINES

   CHOKLAD & JORDNÖTSPRALINER

 

Receptet inspirerad av tidningen buffé. 
INGREDIENSER (40 praliner) :
Choklad lager: 1.5 dl kokosolja, 1.5 dl fiber sirap gold, 1.5 dl kakao, 1 dl osötat jordnötssmör (creamy).
Peanut butter topping: 1 dl osötat jordnötssmör (creamy), 1 msk fiber sirap gold, 2 msk kokosolja, 1 dl finhackade saltade jordnötter.

PROCEDUR:
Smält kokosolja och sirap i en kastrull på svag värme. Tillsätt kakao och jordnötssmöret. Fyll silikon pralinformar (eller ischoklad formar) till ¾ med smeten. Ställ i frysen 30 min. Rör ihop jordnötssmör, sirap, kokosolja och jordnötter i en kastrull på svag värme.
Fördela i formarna. Ställ i frysen och låt stelna (minst 15 min). Ta fram och ät (de smälter fort).

CHOCOLATE & PEANUT BUTTER PRALINES:

 
INGREDIENTS: (40 pralines):
Chocolate layer: 1.5 dl coconut oil, 1.5 dl of fiber syrup gold, 1.5 dl cocoa, 1 dl unsweetened peanut butter (creamy).
Peanut butter topping: 1 dl unsweetened peanut butter (creamy), 1 tablespoon of fiber syrup gold, 2 tablespoons coconut oil, 1 dl chopped salted peanuts.
PROCEDURE:
Melt the coconut oil and syrup in a saucepan over low heat. Add cocoa and peanut butter. Fill silicone chocolate molds (or Ice chocolate molds) to ¾ of the batter. Place in the freezer for 30 minutes. Mix (peanut butter topping) peanut butter, syrup, coconut oil and peanuts in a saucepan over low heat. Distribute in the molds. Place in the freezer and allow to solidify (this takes at least 15 minutes). Take out and eat (they melt fast).
                                PRALINE AL CIOCCOLATO E BURRO DI ARACHIDI:

 

INGREDIENTI (40 praline): 

Strato di cioccolato: 1,5 dl di olio di cocco, 1,5 dl di sciroppo di fibre (miele e sciroppo di agave va bene), 1,5 dl di cacao, 1 dl di burro di arachidi non zuccherato.
Strato burro di arachidi: 1 dl di burro zuccherato arachidi, 1 cucchiaio di sciroppo di fibra (miele o sciroppo di agave), 2 cucchiai di olio di cocco, 1 dl arachidi salati tritati.
PROCEDIMENTO:
 Sciogliere il olio di cocco e sciroppo in una pentola a fuoco basso. Aggiungere il cacao e burro di arachidi. Riempire stampi per fare le praline (di silicone) a ¾ . Mettere in freezer per 30 minuti. Mischiare (strato di arachidi) burro di arachidi, sciroppo, olio di cocco e arachidi tritati in un pentolino a fuoco basso. Distribuire negli stampi. Mettere in freezer e lasciare solidificare (almeno 15 minuti). Mangiate in fretta! (si sciolgono velocemente).

Cauliflower mash!

I am a huge fan of potato mash. Like a big fan. Especially with butter or raps seed oil on top. Like if you served me a whole kg of potato mash, I would finish it all. And in 10 minutes. 

So lately, I have been having cauliflower mash instead. And it´s so delicious! And creamy!

All you do is just treat the cauliflower as if it was a potato! This cauliflower mash is topped with stir fried zucchini, cherry tomatoes, sun flower seeds and feta cheese.

SUMMER BERRIES FAT BOMBS

I have a dinner with a friend tonight and my duty is to bring an appetizer and dessert (she fixes wine and main course). As a dessert I made these for dessert : SUMMER BERRIES FAT BOMBS 💕 
This is a high fat dessert that everyone whom loves coconut and berries should try! 💕🍒🍓

Mix in a food processor 100g coconut oil with 2.5 dl shredded coconut. Add a few squirts (taste your way) of @mixandgo with summer berries flavor. Make into balls. Roll in more coconut and place in the fridge until they harden. 

Fast pizza

I craved pizza and I needed pizza FAST. So I made Sam´s ( @heysam on instrgram ) protein pizza/wrap that used One bake protein powder from fitnessguru.

This was my first time using this kind of heat resistant protein powder so I decided to opt for a secure recipe. This pizza is made in pan, just like an omelette or a pancake. But once ready I added my topping and placed it in the oven for 10 minutes at 175 degrees C.

I made a super simple cheese sauce by mixing :
1 egg yolk
1 package creamcheese
100g grated cheese

I topped it with some plum tomatoes, oregano and basil leaves.

Super simple yet great. Use what you have at home to top your pizza!

Love from Sweden

My mother just returned back to Italy from Sweden with the most amazing and ultra super dooper fantastic things ever. Things that I struggle finding here and that are life important for me, like : coconut oil, macadamia nuts, protein bars, almond butter, almond flour, coconut flour, coconut chips,  protein powder, shirataki noodles and vitamin water. 

And what makes me the happiest is that she herself supports me in my baking, instagraming and blogging because she believes in me and my abilities. So my mum booked a whole bag packed with Swedish essential things just for me.

 Is this love ???

I have tried many different types of protein powder brands and flavors but in my opinion there is nothing more delicious than white chocolate protein powder from fitnessguru ( www.fitnessguru.com). With this protein powder I make my two favorite ever desserts: homemade protein white chocolate and white chocolate profroyo. 

I will be sharing recipes for both here on my blog and on instagram. 

For the home made protein white chocolate you need : 

• 1 scoop vanilla white chocolate protein powder (you can buy it here www.fitnessguru.com )
• 1/2 dl coconut oil
• 1/2 dl shredded coconut 
• 1 pinch of vanilla

Procedure : 

1. Melt the coconut oil 
2. Add the remaining ingredients and mix till smooth 
3. Pour inside silicone cups 
4. Top with desired toppings (nuts,dried fruit, chocolate chips, pieces of protein bars) 
5. Refrigerate 10 minutes 
6. Enjoy