What Makes This Cookbook Different?
Easy-to-follow recipes with step-by-step photos. Includes low-sugar and sugar-free options that keep the flavor! Each recipe offers insights on blood sugar impact from real-life experience. Plus, a Free Bonus Section with recipes for bakes, sides, and snacks. Respecting each person’s individuality—from metabolism to lifestyle, physical activity, age, and more—our experience is meant as a guide for you to explore new recipes and craft ones that suit you perfectly. You might add or substitute ingredients, and hopefully embrace some. I hope you’ll approach this with optimism and enthusiasm so that, in the end, your custom-made dessert brings you abundant joy through life’s sweet little moments.
Peanut Butter Dream Cake with Chocolate & Berries
Ingredients:
- 250 g (8.82 oz) biscuits of your choice (I used oat biscuits)
- 150 g (5.29 oz) dark chocolate
- 200 g (7.05 oz) peanut butter
- Around 100 ml (3.38 fl oz) milk
- 1 tablespoon bourbon vanilla
- Around 20 drops of stevia
- 2 tablespoons sugar-free jam of your choice
- Fresh or frozen fruit of your choice (raspberries, blueberries, currants)
Instructions
Grind the biscuits and gradually add milk, mixing until you get a compact mixture that can be evenly spread on the bottom of a small pan.
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Evenly spread the sugar-free jam over the biscuit base.
For the cream, melt the chocolate and mix it with the peanut butter. Add the vanilla and sweeten with stevia.
Pour the cream over the jam layer, smooth it out, and gently shake the pan to distribute the cream evenly.
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Place the cake in the fridge for about 30 minutes to let the cream set, then spread the fruit on top.
Put the cake back in the fridge until the cream is fully set, then remove the cake ring.
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