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!

Reduced Sugar Chocolate and Beetroot Loaf Cake

Reduced Sugar JimJams Chocolate Beetroot Loaf Cake

Ingredients

½ vac-pack of beetroot (approx. 150g)
Pinch of salt
200g plain flour
1 tsp baking powder
100g Brown Cane sugar with Stevia blend
3 medium eggs
 75ml walnut oil
75ml rapeseed oil
350g JimJams 83% Less Sugar Chocolate Spread
1 tbsp Cocoa powder (optional)

Method

Pre-heat oven to 190°C and line a loaf tin with grease-proof paper.

Blitz the beetroot in a food processor until a rough puree. Tip into a bowl with a pinch of salt.

 Add the rest of the ingredients (except the oil and JimJams 83% Less Sugar Chocolate Spread) and mix (easier to use a hand-mixer). 

Once mixed, gradually add the oil whilst continually stirring. 

Stir in 175g of JimJams 83% Less Sugar Chocolate Spread and combine.

Pour the mixture into the loaf tin.

Place in oven and bake for 60-70 minutes (stick a skewer into the loaf, if it comes out gooey, the cake needs a little longer).

Leave the loaf to cool on a rack.

Place 175g of JimJams 83% Less Sugar Chocolate Spread into the microwave and heat for 30 seconds.

Drizzle the chocolate spread over the top of the loaf.

Sieve 1 tbsp of cocoa powder over the top.

You can eat this warm but I like to pop it into the fridge for a few hours to firm up.  Slice and serve.

Store in the fridge in an airtight container (if you can’t fit it into a container, place upon a plate and cover the loaf in foil.  Eat within 4-5 days.

No Added Sugar Creamy Chocolate Mousse

JimJams No Added Sugar Creamy Chocolate Mousse
(Serves 4)

Ingredients

175g Jimjams Hazelnut or Milk Choc Spread

250ml Double Cream

Strawberries

Method

Put the cream in a bowl & whisk until soft peaks form. Spoon the Choc spread into a microwaveable bowl & heat on high for 30 seconds until smooth. Fold the Choc Spread into the cream and place in ramekins or sundae glasses.

Refrigerate for 4 hours until softly set and light. Place sliced strawberries on top...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.