Healthy No Added Sugar Chocolate Brownies

Ingredients

350g JimJams Hazelnut or Milk Choc Spread
3 Eggs
170g Plain Flour
½ Teaspoon Baking Powder
Butter to grease Baking Dish
1 Tablespoon Flour
175g JimJams Hazelnut or Milk Chocolate Spread for topping

Method

Pre-Heat oven to 180C, using the butter lightly grease an 8-inch square baking dish. Sprinkle a tablespoon of flour over the lightly greased baking dish and shake the dish to coat the butter. Tip away any excess flour.

Place 350g of JimJams Chocolate spread in a microwavable bowl and heat in the microwave on high for 30 seconds. In a large bowl mix together the eggs and the melted JimJams Chocolate spread until well combined. Sieve in the flour and baking powder and mix till smooth.

Pour into the prepared baking dish, bake for 20 minutes or until you can push a knife into the mix and it comes out clean. (It is better to under cook and have slightly squidgy brownies than over cook and dry them out)

Leave until cool, then place 175g of JimJams Chocolate Spread into a microwavable bowl and microwave on high for 30 seconds. Pour over the brownies and place in the fridge until set.

Cut into squares and enjoy!

Protein Shake

Ingredients

1 small banana
100g Greek yoghurt
100g Jimjams 83% Less Sugar Chocolate Spread
2 tbsp chia seeds
200g semi-skimmed milk

Method

 Place ingredients into a food processor and mix until smooth.
29.4g of natural protein! Enjoy.

Homemade Nutty Choc Granola

Ingredients

2 Tbsp Olive Oil
28g Pure Honey
275g Rolled Oats
25g Wheat Germ
25g Sunflower Seeds
25g Chopped Hazelnuts
25g Raisins
25g Dried Cranberries
175g JimJams Hazelnut or Milk Choc Spread

Method

Preheat the oven to 180C.

Combine the oats, Wheat Germ, Sunflower seeds and Hazelnuts in a large bowl.

Put JimJams Hazelnut Choc Spread in a microwaveable dish and heat in the microwave on high for 30 seconds. Mix the melted JimJams Hazelnut or Milk Choc Spread with the Honey and Olive Oil. Pour the Choc mix over the Granola mix and stir to coat.

Spread onto a baking tray and bake in the oven for 10 minutes.

Remove from oven and leave to cool, breaking up the mix and stirring as it cools.

Once cool mix in Raisins and Cranberries. Leave in air tight container until needed.

No Added Sugar Chocolate Hazelnut Cheesecake

Ingredients (Serves 6/8)

350g JimJams Hazelnut Choc Spread
150g Rich Tea Biscuits
500g Cream Cheese
200ml Double Cream
70g Softened Butter

Method

Break the Rich Tea Biscuits into the bowl of a processor, add the butter, and blitz until it is moist and well combined.

Put biscuit mixture into a 9inch round spring form tin and press into the base. Place in the fridge to chill.

Place the cream into a mixing bowl and whisk until the cream forms soft peaks.

Place 350g of JimJams Hazelnut Choc spread in a microwavable bowl and heat in the microwave on high for 30 seconds. Place the cream cheese and melted JimJams Hazelnut Choc spread into a large mixing bowl and mix until smooth. Add the cream and fold until combined.

Take the tin out of the fridge and carefully smooth the Choc Mixture over the base. Place the tin in the fridge for four hours or until set. Serve cool from the fridge and enjoy!

Chocy Banana Bread

Ingredients

440g Plain Flour
1 Teaspoon Baking Powder
55g Softened Butter
2 Eggs
1 ½ Bananas (Mashed)
75ml Milk
175g JimJams Hazelnut or Milk Choc Spread
Butter for greasing

Method

Preheat oven to 180C. Lightly grease with butter a loaf pan.

In a medium bowl, whisk together flour and baking soda.

In a separate large bowl, add the eggs to the butter, one at a time, beating well after each egg is added. Add mashed bananas and milk, beat until well combined. Add flour mixture, beat until flour is incorporated.

Place the Chocolate Spread into a microwavable bowl and heat on high for 30 seconds. Add 1 cup of the banana bread batter to the Chocolate mix and stir until well mixed.

Spoon Chocolate batter alternately with plain banana bread batter into the prepared loaf pan. Swirl batters together with a knife.

Bake for 40/50 minutes. Cool in pan for at least 15 minutes and then remove loaf from pan and place on a wire rack to cool completely.

JimJams Healthier Freak Shake

Ingredients (makes 4)

175g JimJams Hazelnut Chocolate or Milk Chocolate Spread
1L semi-skimmed Milk
Ice
Half a banana
1 scoop of Oppo Healthier Madagascan Vanilla Ice-cream or 1 scoop of homemade banana nice cream (if you decide on banana nice cream, you will need 2/3 additional bananas and 1 tsp vanilla extract)
Fruit of your choice and No Added Sugar marshmallows to skewer

Method

Place the JimJams Chocolate spread in a microwavable bowl and heat in the microwave on high for 30 seconds.

Pour the milk into a blender with the ice and half a banana. Add the melted JimJams Chocolate spread and whisk until well combined.

Pour mixture into glasses and add 1 scoop of either Oppo Healthier Ice-cream or, if you want to make your own banana ‘nice cream’, peel and slice 2 bananas and place in freezer for 4 hours. Once frozen, whizz in food processor with 1 tsp of vanilla extract until a soft-scoop ice-cream consistency occurs.

Skewer pieces of fruit and No Added Sugar marshmallows and place in shake.

Drizzle with melted JimJams Chocolate Spread and anything else that takes your fancy (e.g. chopped nuts, a few choc swirls).

Enjoy!

Chocolate Milkshake

Ingredients (Serves 4)

175g JimJams Hazelnut Chocolate or Milk Chocolate Spread
1L Milk
Ice

Method

Place the JimJams Chocolate spread in a microwavable bowl and heat in the microwave on high for 30 seconds.

Pour the milk into a blender with the ice, add the melted JimJams Chocolate spread and whisk until well combined.

Place the mixture in the fridge until cool, pour into a big glass and enjoy!

Healthy Breakfast Banana Split

Ingredients

1 Small tub of Natural Greek Yoghurt (170g)
1 Banana
Handful of Berries
For the topping
1 Eat Natural peanut and popcorn fruit and nut bar.
1 Jar of JimJams 83% Less Sugar Chocolate Spread.

Method

Place the Greek yogurt into the freezer for approx.1 hour to moderately freeze – you are aiming for an ice-cream texture – scoop able but holds firm.

Cut the banana into two lengthways (it helps to trim each end of the banana first to make it easier to cut without the banana breaking into pieces).

Use an ice-cream scoop (or dessert spoon) to scoop 2/3 balls of Greek yogurt and place in the middle of the banana split.

Add the fruit of your choice – we used blackberries because they are seasonal and grow just outside my bedroom window!

Heat a couple of spoonful’s of JimJams 83% Less Sugar Chocolate Spread in a microwave for approx. 30 seconds and drizzle over banana split.

Cut off a small chunk from the Eat Natural Peanut & Popcorn Fruit and Nut Bar and cut roughly into little pieces – sprinkle over the banana split.  You can also use chopped nuts or granola.

Choc Glazed Doughnuts

Ingredients (Serves 6)

150g Plain Flour
1 ½ tsp Baking Powder
1 beaten egg
125ml milk
40g melted butter
175g JimJams Hazelnut or Milk Choc Spread
Softened butter

Method

Preheat oven to 180 and grease a 6-hole doughnut tray with some softened butter.

Mix together the dry ingredients in a large mixing bowl. In a separate bowl whisk together the egg, melted butter and Milk. Add the dry mixture and whisk till combined.

Divide between the doughnut rings and bake in the oven for 10 minutes until brown.

Remove from oven and leave to cool.

Place the JimJams Choc spread in a microwavable bowl and heat in the microwave for 30 seconds until melted. Dip the doughnuts in the Choc spread, leave to set and enjoy.

Chocolate Ice Lollies

Ingredients

175g JimJams Hazelnut Chocolate or Milk Chocolate Spread
1L Milk

Method

Place the JimJams Chocolate spread in a microwavable bowl and heat in the microwave on high for 30 seconds.

Pour the milk into a blender with the ice, add the melted JimJams Chocolate spread and whisk until well combined.

Pour the chocolate milk mixture into ice-lolly moulds and place in the freezer for four hours until frozen, serve straight from the freezer and enjoy!