Raw Peanut Butter Cups

If peanutbutter cups are your weakness, but the sugar in Reese’s Cups sometimes is overwhelming to you, then look no further! I have the perfect quick-and-simple recipe for you:

1/2 cup Almond butter
Raw Cocoa Powder
Coconut Oil
Honey or Agave Nectar
Cupcake liners

In a small bowl, melt 3tbsp of coconut oil, then stir in 3tbsp of honey or agave nectar. Add 4 (slightly heaping) tbsp of your cocoa powder and stir until you have a smooth mixture.
Spoon just enough of your chocolate mixture to cover the bottom of your cupcake liner. Refrigerate until solid. Add a dollop of melted almond butter to the center of your cooled chocolate, then cover completely with your chocolate mixture. Refrigerate until ready to enjoy! These measurements make a total of 7 PB cups, feel free to adjust to your desired amount.


Peanut Butter Baobab Granola.

So, bare with me. I made this granola about a week ago, and I usually do it the same way, but never measure anything. THIS TIME, I measured everything but didn’t write it down, sorry in advance, haha.


1 &1/2 cup Old Fashioned Oats

3/4 cup melted creamy Peanut Butter

2tbsp Organic Burst baobab powder (or your favorite brand)

2tbsp vegetable or olive oil

2 tbsp brown sugar or honey.


Preheat oven to 400degrees

Stir togerther dry ingredients, then add in melted pb, olive oil, and honey if you choose. Consistency should not be soupy, but clumpy. You can add more oats, or more pb to help get the right consistency. Place in oven spread out on a lined baking pan,  after 10 minutes, stir around and watch CAREFULLY. It will burn, trust me, I know. Total cook time should not exceed 20 minutes in a fully pre-heated oven. Let cool (or not) and enjoy!

My favorite way to enjoy granola: with all kinds of fruit!

My favorite way to enjoy granola: with all kinds of fruit!

Chia Banana Bread

Bananas disappear in my house faster than the speed of light…I kid you not.  That being said, I had to plan days in advance to make this banana bread by hiding a few-3 to be exact. Of course when they were ripe enough, I forgot the recipe😅 so I had to call mom and this is what she said:

Little bunny froo-froo😍.

Little bunny froo-froo😍.

Muffins are easy to grab and go in the morning!

Muffins are easy to grab and go in the morning!


       3 cups flour

1 cup sugar

2 tbsp baking soda

2 tbsp baking powder

2 tbsp cinnamon

1&1/2 tbsp nutmeg

pinch of salt

*2 tbsp of chia seeds and raw oats to sprinkle ontop before you put in the oven.


3 ripe bananas

3 eggs

1&1/2 cups almond milk

1/2 cup olive oil

*add more milk if consistency is too thick

Preheat oven to 350 degrees. Mix together the wet and dry separately, then as the  dry into the wet. Sprinkle chia-oat topping onto batter and bake for 30 minutes. This recipe can make 12 muffins and 1 loaf of banana goodness.

*still tweaking the recipe so,yeah.  Enjoy! ❤️

Chocolate-Peanut Butter Banana Pancakes

We’re having all the good stuff today! The possibilities on #pancakesunday are endless, but today I kept it pretty simple with a classic pancake recipe with a little added cacao and topped it with bananas! (SN: the flower crown on the side is due to my recent purchase of festival tickets! Music Midtown is in two weeks so of course I’m already planning my outfits, heheh). Anywho, enough rambling, here’s the how-to:

Dry Ingredients

-1 cup flour 

-1/4 cup raw cacao powder

-1 tbsp baking soda

-2 tbsp raw sugar

-1/2 tsp salt

Wet Ingredients

-1 &1/4 cup milk/almondmilk/soymilk-your choice 

-1 egg (if you know a good substitute for eggs in pancakes lemme know!)

2 tbsp olive oil.

Mix together the wet and dry, and cook in a non-stick pan on medium-low heat.

**the topping is one chopped banana and melted peanutbutter–we ran out of almond butter, but next time!

Let me know how they taste if you try it!



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This is awkward. But please, don’t stop reading–you’ll miss the good stuff! So. My name is Rose, I’m 21, and in my spare time, I love to make-photograph-and-eat food. Um lets see, what else? I was born in Cameroon (a small-ish country near the equator in West Africa–I see you all pulling out your maps), and then moved to Utah when I was 4! I remember little from those years except for swimming in the Salt Lake and my first CD-NSYNC, yes. We ended up moved to Georgia some years later and fast forward over a decade to my chronic food-picture taking tendencies. I wanted to start keeping a log of my recipes, since I sometimes get asked for them, so now I can post on here for your viewing pleasure! If you happen to try any of my recipes or have questions feel free to let me know on here or my Instagram (@rosieee93)! Or if you have a recipe you want me to try I’m ready. If you’re still here, I applaud you; you’ve made it past my awkwardness…for now!