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!

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 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!

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!

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!

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.

Banana, Coconut and Choc Hazelnut Mug Cake

Ingredients

15g Butter
70g JimJams Hazelnut Choc Spread
1 Egg
½ Banana mashed
1 Tablespoon Desiccated Coconut
4 1/2 Tablespoons Plain Flour
½ Teaspoon Baking Powder
½ Banana for decoration
1 Tablespoon JimJams Hazelnut Choc Spread for decoration
1 Tablespoon Desiccated Coconut for decoration

Method

Cut the ½ banana for decoration into round slices. Melt the 1 tablespoon of Hazelnut Choc spread in a microwavable bowl on high for 30 seconds. Once melted dip the banana slices in the Choc spread and roll in the desiccated coconut. Lay on a sheet of greaseproof paper on a plate or tray and place in the fridge.

Place butter and Hazelnut Choc Spread into a microwavable bowl and meat on full power for 30 seconds. Mix well.

Add the egg, sieved flour, baking powder, banana, and coconut to the bowl and whisk till well combined. Pour into a large mug and cook in the microwave on high for 1 minute 30 seconds.

Once cooked remove form microwave. Top with the Hazelnut Choc covered coconut banana slices and enjoy.

No Bake Chocolate Crème Brulee

Ingredients (Serves 4)

600ml Double Cream
6 Eggs
175g JimJams Milk Choc Reduced Sugar Spread

Method

Pour the cream into a non-stick saucepan and heat on low until almost boiling.

Add the JimJams Milk Choc Spread and mix until combined.

Meanwhile, beat the egg yolks until combined, but do not over beat.

Pour the chocolate cream onto the eggs, stir with a wooden spoon to combine and return to the saucepan.

Cook over a low heat until the custard has thickened, stirring constantly, but do not allow to boil. (See if the custard is ready by running your finger through the custard on the back of a spoon. If the custard stays apart, it is ready.)

Strain the chocolate custard into four ramekins and leave to cool.