Halloween Biscuits

Halloween Biscuits

JimJams Easy Halloween Biscuits

This recipe is fool-proof and the biscuits are delicious, reduced sugar and perfect for kids to make.

Ingredients

200g unsalted butter, softened

100g Brown Cane Sugar with Stevia (we use Whole Earth)

1 large egg

1 tsp vanilla extract

400g plain flour

1 Jar of JimJams 83% Less Sugar Chocolate Spread

Method

Heat oven to 180°C/Gas 4. Line two baking trays with grease-proof paper.

Place the butter in a bowl and beat it with an electric mixer until soft and creamy.

Beat in the sugar, then the egg, vanilla extract and finally the flour to make a dough.

Sprinkle some flour on onto your worktop before kneading the dough into a ball.

Sprinkle some flour over a rolling pin and roll the dough to the thickness of £1 coin.

Using a biscuit cutter (we purchased our bat cutters from Sainsburys), cut out shapes and place them onto the baking tray.

Bake in the oven for 10-12 minutes (or until the edges are just brown).

Remove from oven and allow to cool.

Once cool, take half of the biscuits and spread them with some JimJams 83% Less Sugar Chocolate Spread. Sandwich each biscuit with the remaining biscuits.

Place in fridge for at least an hour for the chocolate to firm up.

Enjoy with a cup of tea / hot chocolate or make a batch for trick or treaters!

JimJams Cream Tea

Cream Tea.jpg

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!

Healthy Breakfast Banana Split

Healthy Breakfast Banana Split_lores-JJ_Jun18-053 (1).jpg

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 Oaty Slices

chocolateoatyslices

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.

Chocolate and Coconut Slices

chocolatecoconutslice

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

applechocolatebake

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

Nutty Rocky Roads

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 Choconut 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

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!