Peanut spread basket
"Anyác, this is the TOP so far!"
Equipment
- 1 Muffin cooker
Ingredients
- 70 g Almonds
- 200 g Oatmeal
- 40 g Sesame seeds
- 70 g Sunflower seeds
- 70 g Flax seeds
- 3 tbsp Date mass
- 100 g Peanuts
- 1 tbsp Date mass
- 30 g Cocoa powder
- 1 dl Canned coconut milk/coconut cream
- 50 g Dark chocolate
- 1 dl Canned coconut milk/coconut cream
- 10 g Peanut
Instructions
- Cut the almonds into small pieces with a knife, then put them in a bowl together with the other ingredients for the basket and distribute the date mass evenly by hand.
- Then put the muffin baking paper in the muffin pan.
- Put a ball of approximately walnut-sized mass in the baking paper and spread it in a basket shape, so that it covers the paper.
- Bake in a preheated oven at 170 degrees on Fan setting for approximately 20 minutes until golden brown.
- Once baked, set aside to cool. Prepare the filling while it cools.
- Place the ingredients for the filling in a food processor and mix until it has a thick, creamy consistency.
- Fill the cooled baskets with the cream and put them in the fridge.
- Mix the ingredients for the top over low heat until the chocolate melts.
- Pour the melted chocolate over the cream, then sprinkle with peanuts.
- Then put them in the fridge for 30 minutes.
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