This salted dark chocolate peanut butter sauce is a rich, decadent, dairy free sauce that makes a sumptuous topping for desserts, sweets, cakes and ice creams. Featuring no refined sugar it’s made using 70% dark chocolate, plain peanut butter, salt, agave syrup and almond milk so perfect for those leading a sugar free or dairy free diet.

Salted Dark Chocolate Peanut Butter Sauce – Dairy Free

Gavin Wren Baking, Dairy free baking, Desserts, No Added Sugar, Recipes, Spreads & Dips, Vegan

Today’s recipe is a fuck-me-that’s-good (sorry mum) salted dark chocolate peanut butter sauce which could easily tempt you into eating the entire bowl with a spoon before it gets to the table. Glossy, silky dark chocolate mixed with peanut butter and a hint of salt to offset the sweetness makes for an unapologetically decadent dairy free sauce. Make as much as you desire, just don’t expect there to be any leftovers. Crowd Pleaser. Everything I read about blogging seems to extol the virtues of finding a niche, how that’s the key to good blogging and finding success, because you can build an audience within that niche. Of course there’s a lot of truth in that, because if I only post recipes for spaghetti bolognese and peanut butter then I’m never going to stand out from the crowd. I always try to keep one eye on the use of healthy, progressive…
mint yoghurt

The only mint yoghurt recipe you need

Gavin Wren Recipes, Spreads & Dips, Vegetarian

It’s my Birthday today, that internationally recognised occasion featuring parties in the streets, brass band fanfares and rolled out red carpets. Or maybe just a small cake at home and a few pressies then we’ll see if there’s any dancing troupes out in the street later. BUT, as a Birthday week special, I’ve got no less than THREE recipes for you. How about that, it’s MY birthday and what do I do? Kick back, put my feet up, do nothing and delve into the realisation that I’m shorter of breath, one day closer to death? Nope, I work a bit harder than usual to give you even more content than normal. There must be something wrong in my head, surely this is the week that I should leave the blog to look after itself, after all, what’s the worst a week off is going to do? It’s not like…
baked honey feta dipping pots

Baked honey feta dipping pots

Gavin Wren Recipes, Small Bites, Spreads & Dips, Starters

Beautiful, charming simplicity. There’s a lot to be said for it. Some of the worlds greatest and most prolific inventions are also the most simple, like the spectacularly simple paperclip, coat hanger or hula hoop. Apple products are also noted for their simplicity of approach and elegance of operation, hence their incredible commercial success. But behind that simplicity is a lot of careful thought and work, as Albert Einstein said “Any fool can make something more complicated”, however simplicity is where the genius lies. This is a great concept to carry into the kitchen with you, especially if you’re trying to devise some recipes, so that you err on the side of simplicity. I’ve always had a tendency to add extra flavours to try and resolve the taste of a dish, but that isn’t where the really good home cooking recipes come from, because simple, tasty, balanced dishes will always…
sun dried tomato pesto rosso serving ideas

Sun dried tomato pesto – pesto rosso

Gavin Wren Basic Ingredients, Recipes, Spreads & Dips, Vegan, Vegetarian

A few weeks ago I posted a traditional pesto recipe and spent some time ruminating on the bastardisation of recipes. This week, I’m going to continue the pesto theme with a recipe for a delicious sun dried tomato pesto, or pesto rosso. I would love to say this is a traditional Italian recipe adhering to the specific ingredients handed down through generations by all Italian chefs, however I’m not sure that’s not entirely possible. Whilst the traditional, green basil pesto has a fairly consistent set of ingredients that are in attendance in all recipes, pesto rosso seems to be a little bit more vague and open to the whimsical tastes of the creator. There are wild variations in content and ingredients from recipe to recipe, and as they say, beauty is in the eye of the beholder, which is undoubtedly applicable to food as well, leaving a lot of room…
Homemade peanut butter

How to make peanut or any nut butter

Gavin Wren Basic Ingredients, Breakfast, Food Techniques, Recipes, Spreads & Dips, Writing

Peanut, or in fact any nut butter is so incredibly simple to make, it’s a joke. It’s one of those things that when you discover how it all works, you feel like letting out a Machiavellian cackle, akin to some kind of heinous villain plotting to take over the world, due to it’s fiendishly simplicity. The main ingredient of any nut butter is nuts, something I’m sure you could have guessed. However, there are no other requisite ingredients, nothing else is required to make this work. And the process? You simply blitz it all up in a food processor and you’re done. It’s also utterly non specific regarding quantity or type of nut. They all work the same and can be whizzed up into a smooth and creamy or rough and chunky peanut butter. You could make almond butter, hazelnut butter, mixed nut butter, or add spices, seeds, chocolate, salt.…
beetroot and dill yoghurt dip

Dill & beetroot dip

Gavin Wren Recipes, Spreads & Dips, Vegetables, Vegetarian

It’s been a long time since I wrote ‘dill and beetroot’ on my list of ingredients to play around with. As individual ingredients, they both rank pretty highly on my mental list of favourite tastes; dill especially, because when it’s good, it’s breathtakingly aromatic. You could almost make a perfume from it, although that might be just a little bit weird. One of the first dishes that I mastered beyond cheese on toast (with tomato puree on the bread first… oh yeah) was whole rainbow trout, cooked ‘en papillote‘ with dill and lemon. I say mastered, but there’s no mastery involved because it’s a simple dish that’s breathtakingly easy to make, hard to over cook and incredibly flavoursome with tender flesh. A must-try if you’re a fish eater. Another annual dill-fest is the making of a slab or two of gravadlax with a recipe bestowed upon me by…