JimJams Pancakes

Ingredients  (makes approx. 12)

150g Self Raising Flour
1 Tbsp oil (olive, vegetable or coconut)
1 Egg
335ml Milk
1 Jar of JimJams reduced sugar Hazelnut Chocolate Spread or Milk Chocolate Spread

Method

In a bowl or jug, whisk together the flour, milk and egg until you have a smooth batter. Let it stand for 20 minutes.

Place a non-stick pan over a medium heat, add a little oil and swirl around. When hot, pour a ladleful of batter into the pan.

Cook for 1 minute, then flip it over and cook the other side for 1 minute.

Remove from the pan and place onto a plate. Repeat with remaining mixture.

For the filling/topping: warm 4 tbsp of JimJams 83% Less Sugar Hazelnut or Milk Chocolate Spread in a microwave for 30 seconds and drizzle over the pancake. Alternatively, spread straight from jar onto pancake. Add some chopped banana or fruit of your choice – yum!

Overnight Oats

Ingredients

1 cup of old fashioned chunky rolled oats.
1 ¼ cups Alpro (we used Oat Original) or Milk
2 tbsp Chia Seeds
JimJams No Added Sugar Vegan Chocolate Spread
Pinch of salt
1 tsp vanilla essence (optional)
1 tbsp honey (optional)

Method

Melt 3 tbsp of JimJams 83% Less Sugar Chocolate Spread In a microwave for 30 seconds. 
Mix together the oats, Alpro, chia seeds, 3 tbps JimJams, salt, vanilla extract and honey in a bowl until well combined.

Transfer mixture into small glass storage jars (Kilner), filling them ¾ of the way.  Secure with lid and place in fridge overnight.

In the morning, the oats should be creamy and plump.  Remove from fridge and add your favourite toppings (we love Greek Yoghurt, fruit, nuts, crumbled oat cakes and, of course, more JimJams Chocolate Spread drizzled on top!).

Store oats (minus toppings) in fridge for up to 5 days. 

Chocolate Oaty Slices

Chocolate Oat slices

Ingredients

660g flour

660g Rolled oats

1 ½ Teaspoons Baking Powder

375g melted butter

600g JimJams Hazelnut or Milk Chocolate Spread

Method

Preheat oven to 180°C. Line a 23cm x 33cm baking pan with baking paper.

In a bowl, stir together the flour, baking powder and oats.

Pour in the melted butter and stir to combine. Set aside half of mixture and press the remainder into the bottom of the pan.

Put the Chocolate spread in a microwavable bowl and heat in the microwave on high for 30 seconds and pour over the base. Sprinkle the reserved oat mixture over.

Bake for 25 minutes or until golden. Leave to cool and slice into bars.

Healthy Breakfast Banana Split

JimJams Healthy Banana Split

Ingredients

Greek Yoghurt
No Added Sugar Granola
Chopped Bananas
Berries
JimJams 83% Less Sugar Chocolate Spread

Method

Mix all of your ingredients together and add into a jar or bowl

Drizzle with JimJams 83% Less Sugar Chocolate Spread

TOP TIP: To create the perfect drizzle, place 2 tbsp of JimJams Chocolate Spread into a microwaveable pourer/dish and microwave for 30 seconds. 

You can even freeze this breakfast in a jar and defrost when ready to gobble up!

Chocolate and Coconut Slices

Chocolate & Coconut Slice

Ingredients

 1 jar of JimJams 83% Less Sugar Chocolate Spread

 3 Weetabix

 85g desiccated coconut

 120g Total Sweet Xylitol (or 80g Brown Caster Sugar with Stevia Mix)

 150g self-raising flour

 150g butter

 1 teaspoon of vanilla essence

1 egg

 2 tbps of milk (or Alpro Coconut)

 2 tbps Rice Syrup (optional)

Method

 Pre-heat oven to 180°C/Gas 4. Grease a baking tray and line with baking paper.

 Break up the Weetabix biscuits and place in a bowl with the coconut, sweetener and flour - stir.

 In a separate bowl, melt the butter and add the vanilla extract, 3 tbsps of JimJams 83% Less Sugar Chocolate Spread and 1 egg - mix.

 Pour the wet mixture over the dry ingredients and mix.

 If the mixture appears a little dry, add 2 tbsps of milk or Alpro Coconut. If the mixture looks like it needs help to bind together, add 2 tbsps of rice syrup (or honey).

 Spoon mixture into the tray and bake for 15-20 minutes.

 Remove from oven and allow to cool.

 Top the bake with 3 tbps of JimJams 83% Less Sugar Chocolate Spread and smooth over the whole surface.

 Sprinkle with desiccated coconut.

 Place in fridge to firm before slicing and serving.

JimJams Apple and Chocolate Bake

Healthy JimJams Chocolate, Apple & Cinnamon Bake

Ingredients

 80g milled Flax, Chia Seed, Apple & Cinnamon mix (Linwoods)

130g ground Oats (Mornflake)

 1 large free range egg

 75g Raisins

 1 Apple (chopped)

 3 tbsp Walnut oil

 1 tbsp honey & stevia blend (Whole Earth)

 2 tbsp peanut butter

 Pinch of salt

 1 jar of JimJams 83% Less Sugar Chocolate Spread

Method

 Pre-heat oven to 180°c/350F/Gas 4. Lightly grease a round springform cake tin with butter and press non-stick baking paper along the base and over the sides.

 In a bowl, mix the Flax, Chia Seed, Apple & Cinnamon mix, ground oats, chopped apple, raisins, salt, walnut oil, honey & stevia blend, peanut butter and JimJams Chocolate spread.

 Crack in an egg and mix together with your hands to form a ball.

 Place in the cake tin and firmly push mixture down into the base and corners.

 Bake for 30 minutes.

 Allow to cool completely before removing from the tin with the baking paper.

 Once cool, place 2 tbsps of JimJams 83% Less Sugar Chocolate Spread into a microwavable bowl and microwave for 30 seconds. Drizzle over the cake and place in the fridge to firm

JimJams Cream Tea

JimJams Cream Tea

Ingredients

Flour (for surface dusting)
Ready Rolled Light Puff Pastry (we used Jus Rol)
1 Egg
Whipped Cream (or cream for whipping)
Strawberries
JimJams 83% Less Sugar Chocolate Spread

Method

Pre-heat oven to 180°C.

Dust surface with flour and unroll Ready Rolled Light Puff Pastry upon it (Jus Rol). 

Using a circular cutter, cut pastry into circles (approx.7 cm).  

Line an oven tray with grease proof paper and place pastry circles upon it. 

Brush with egg.

Bake in the oven for 10 minutes (or follow the suggested bake time given on the packet) until golden and puffed.

Meanwhile, whip cream and slice strawberries.

Remove your pastry puffs from oven and allow them to cool on a rack.

Dollop some cream onto one half of the pastry puffs, followed by a layer of strawberries.  Place the remaining puffs on top.

Heat 3 tbsps of JimJams 83% Less Sugar Chocolate Spread in a microwave for 30 seconds.

Drizzle over pastry puffs.

Place in fridge for chocolate to firm up.

Display on a stand – afternoon cream tea is served!

Nutty Rocky Roads

Nutty Rocky Roads

Makes 12

Ingredients

 100g butter = 0.6g sugar.

1 jar of 83% Less Sugar JimJams Hazelnut Chocolate Spread = 8.7g sugar

2 tbsp Pip n Nut Maple Peanut Butter = 2.4g of sugar

2 Rich Tea Biscuits = 3g of sugar

30g desiccated coconut = 1.8g of sugar

25g Sugar Free Mashmallows = 0.125g

1 x fun size pack Maltezers (or 10 Maltezers) = 10g sugar

100g roasted chopped hazelnuts = 2g sugar

Method

Melt butter in a bowl and add the rest of the ingredients. Mix well.

Pour into a tin lined with parchment paper.

Chill in the fridge for 4 hours. 

Remove from fridge and cut into 12 slices.  Each slice only contains 2.38g of sugar!

JimJams Alcoholic Chococonut Martini

JimJams Alcoholic Chococonut Martini
This one's for the adults!

Serves 2

 400ml Alpro Coconut (No Added Sugar)

 2 tbsp JimJams 83% Less Sugar Chocolate Spread

1 x 50ml shot of Malibu White Rum & Coconut

2 x 50ml shots of Vodka

6 ice cubes

Method

Place all ingredients into a smoothie blender or a cocktail shaker and blend/shake well to mix.

Pour and enjoy!

Want to decorate the rim of the Martini glasses?

 Melt some JimJams 83% Less Sugar Chocolate Spread for 30 seconds in a microwave and pour it onto a saucer/plate.

Sprinkle a handful of desiccated coconut (or chopped nuts) onto another saucer/plate.

 Gently press the rim of the Martini glass into the melted chocolate and twist until coated.  Repeat with the coconut.  Place in the fridge to firm up.

Healthier Churros

Healthier Churros with JimJams 83% Less Sugar Chocolate Spread (makes approx. 30)

Churros are traditionally deep fried, coated in heaps of sugar then dipped into hot chocolate.  We’ve managed to make them healthier without compromising on the taste!  Instead of deep frying, we’ve baked them, then we’ve halved the amount of sugar used in a traditional recipe, and by using JimJams 83% Less Sugar Chocolate Spread, we’ve significantly reduced the sugar content in the dip.

Ingredients

For the Dough

225g water

115g butter

½ tsp vanilla extract

2 tbsp brown sugar

¼ tsp salt

145g plain flour

3 eggs at room temperature

For the coating

2 tbsp sugar

¼ tsp salt

1 tsp cinnamon
 

For the dip

1 jar of JimJams 83% Less Sugar Chocolate Spread

Method

Preheat oven to 200°C.  Place a sheet of grease-proof paper on a baking tray

In a sauce-pan, add water, brown sugar, salt and butter. As it starts to simmer, whisk in the flour until there are no lumps and a dough ball has formed. Stir the dough around for a minute and then set aside

In a jug, whisk the eggs and vanilla together

Once the dough ball has cooled a little, gradually add the egg mix a little at a time. Stir and mash (should look like mashed potato)

Transfer your dough to a piping bag with a large star nozzle

Squeeze firmly and slowly pipe the dough into finger size lengths onto the grease-proof paper (leave enough space between each for the dough to rise)

Bake for 18-22 minutes or until golden brown.  Turn off the oven and leave them in there for 5 minutes (this helps them to keep their shape)

Take the churros straight from the oven and toss them in the coating mixture

Place half a jar of JimJams 83% Less Sugar Chocolate Spread into a microwavable bowl and heat for 30 seconds

Dip the warm churros into the chocolate and enjoy!

Alternatively, enjoy the churros cold.  After dipping them in chocolate, transfer to the fridge in an airtight container to firm up.  These taste like little chocolate eclairs – yum!