RAW PEANUT BUTTER EGGS 🥚

RAW PEANUT BUTTER EGGS 🥚

 

RAW PEANUT BUTTER EGGS 🥚

Today has consisted of plenty of baking and experimentation, my favourite kind of day 🙌🏽 There’s nothing like kicking back and enjoying the last of today’s sunshine with a bowl of nicecream filled with choco pb eggs and leftover creations.



Cooking Time 30 minutes Category Breakfast Servings 4
Prep Time 15 minutes Calories 500 Author Priyanka

 



INGREDIENTS

⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀ 

CHOCOLATE COATING

  • 40g chocolate (@ombar or homemade)
  • 1 tbsp coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀

PEANUT BUTTER CARAMEL

  • Peanut butter caramel (2 tbsp peanut butter, 1 tbsp coconut oil, 2 tbsp date syrup)

      METHOD

      • Melt the coconut oil in a bain marie or double boiler
      • Mix together the peanut butter, date syrup and coconut oil
      • Chill in the fridge for 2 hours to thicken up (
      • Stir in the coconut flour (the quantity will depend upon how runny your peanut butter is. Mine was very thick as it was raw. If required add more coconut flour)
      • Roll into egg shapes and freeze for 20 minutes
      • Melt the coating ingredients in a Bain marie
      • Dip the eggs into the melted chocolate until coated
      • Freeze for 10-15 minutes
      • Heat up the peanut butter caramel ingredients until combined
      • Drizzle peanut butter caramel over eggs in desired pattern
      • Freeze for 10 minutes to hold the pattern and consume
      • These goodies must be stored in the fridge if not devoured immediately! Enjoy!


        Hinterlassen Sie einen Kommentar

        Bitte beachten Sie, dass Kommentare vor der Veröffentlichung freigegeben werden müssen