Healthier Churros

healthierchurros

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

beetroot&chocloaf

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

chocolatemousse

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!

JimJams Pancakes

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

OvernightOats

Ingredients

1 cup of old fashioned chunky rolled oats.
1 ¼ cups Alpro (we used Oat Original) or Milk
2 tbsp Chia Seeds
JimJams 83% Less Sugar 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. 

Homemade Nutty Choc Granola

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.

Healthy No Added Sugar Chocolate Brownies

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!

No Added Sugar Chocolate Hazelnut Cheesecake

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

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

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

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

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

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!

Chocolate Cookies

Chocolate Cookies

Ingredients (Serves 10)

150g Plain Flour
1 Egg
175g JimJams Hazelnut or Milk Chocolate Spread


Method

Pre-heat the oven to 180C. Line a baking tray with grease proof paper.

Place all ingredients into a large bowl and using a wooden spoon mix until well combined and the mix forms a dough.

Place the dough on a worktop and roll out to ½ inch thick. Using a cookie cutter cut out round cookies from the dough and place on the prepared tray ensuring there is sufficient room between cookies.

Place in the oven and cook for 8 minutes, leave to cool and enjoy!

Banana, Coconut and Choc Hazelnut Mug Cake

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.

Healthier French Bagel with Chocolate and Cinnamon

Healthier French Bagel with Chocolate and Cinnamon

Ingredients (Serves 2-3)

Warbutons Thin Bagels
125g skimmed milk
1 egg white
1 tsp vanilla essence
½ tsp of cinnamon
1 tbsp oil
Jar of JimJams 83% Less Sugar Chocolate Spread
Blueberries (or fruit of your choice)


Method

Heat 1 tbsp of oil in a pan or griddle.

Place the milk, egg white, vanilla essence and cinnamon into a bowl and whisk.

Dip 6 bagel halves in the mixture until fully soaked/coated.

Place the bagel halves in the pan/griddle and cook for 1 minute either side.

Dollop a tsp of JimJams 83% Less Sugar Chocolate Spread over each bagel halve then press them together to make 3 complete bagels.

Griddle for a further 30 seconds until the chocolate inside the bagels start to ooze. Remove and place on a warm place.

In the same pan/griddle, warm your blueberries (you can add 1 tsp of honey or fruit syrup to glaze them) for 1 minute. Place on top of each French bagel and finish by sprinkling with a pinch of cinnamon or icing sugar.

Enjoy!

Skinny Orange & Choc Muffins

Skinny Orange & Choc Muffins

Ingredients (makes 10)

200g self-raising flour, sieved
1 tsp baking powder, sieved
1 tsp bicarbonate of soda, sieved
125g Whole Earth Brown Cane Sugar and Stevia Blend.
100ml rapeseed oil
2 eggs
2 oranges juiced (makes approx. 200ml freshly squeezed orange juice)
Zest of 2 oranges
3 tbsp JimJams 83% Less Sugar Chocolate Spread


Method

You will need a 12 hole muffin tin and 10 paper muffin cases.

Pre-heat oven to 180°c/350F/Gas 4.

In a bowl, mix together the flour, baking powder, bicarbonate of soda and the Brown Cane Sugar with Stevia Blend.

In another bowl, beat the oil, eggs and orange juice and then stir in the zest of the 2 oranges (keeping some aside for decoration if required).

Slowly add the ‘dry’ ingredients to the ‘wet’ ingredients and briefly fold to mix (do not overmix as this will create a denser muffin as opposed to light and fluffy – it is fine if the mixture is slightly lumpy).

Spoon the mixture evenly between the paper cases (fill each case two thirds full).

In another bowl, beat the oil, eggs and orange juice and then stir in the zest of the 2 oranges (keeping some aside for decoration if required).

Put 3 tbsp of JimJams 83% Less Sugar Chocolate Spread into a microwavable bowl/pourer and microwave for 30 seconds.

Gently pour a little of the chocolate on top of the mixture within each paper case and, using a toothpick, swirl the chocolate around.

Place in the oven and bake for 20-25 minutes until risen.

Remove from oven and allow to cool on a wire rack. Optional – once cool, sprinkle each muffin with the remaining orange zest to decorate.

No Bake Chocolate Crème Brulee

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.