Not exact matches
Beat remaining 1 cup cream and 2
tablespoons sugar in medium bowl until very thick but not yet holding peaks; fold into
peanut butter mixture in 3 additions.
Dollop small
tablespoons of the
peanut butter mixture into each cup, Spread it out till its barely touching the sides of the paper case Place in the freezer for 15 minutes.
Combine remaining 1 1/2 cups broth,
peanut butter, remaining 1
tablespoon cornstarch, remaining 1
tablespoon teriyaki sauce, and remaining 1 teaspoon garlic in a bowl; pour over chicken
mixture.
Spoon a few
tablespoons of the cream cheese
mixture into the
peanut butter and mix well, before pouring all of the
peanut butter mixture into the remaining cream cheese and stirring until completely smooth.
Once the chocolate is hardened, take about 1
tablespoon of the
peanut butter mixture and drop it on top of the firm chocolate.
Using a flexible rubber spatula, gradually stir the dry ingredients into the
peanut butter mixture, if the
mixture is too dry and not holding together add the water by
tablespoon until it's combined.
3/4 cup of smooth nut or seed
butter (almond, hazelnut, sunflower, or
peanut butter) 1/4 cup + 2
tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3
tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3
tablespoons of nuts or seeds (I used a
mixture of almonds, and added some coconut flakes) METHOD
Print Carob and chocolate oatmeal dessert Ingredients Base
mixture 120 g rolled oats 3 dl almond milk or any other alternative 1
tablespoon chia seeds 3 bananas 1
tablespoon peanut butter Carob layer 1/2 of base
mixture 3
tablespoons carob ground 1
tablespoon cacao powder -LSB-...]
3/4 cup of smooth nut or seed
butter (almond, hazelnut, sunflower, or
peanut butter) 1/4 cup + 2
tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 % dark (dairy - free) chocolate, broken up into chunks 1/2 cup of unsweetened cocoa powder 3
tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3
tablespoons of nuts or seeds (I used a
mixture of almonds, and added some coconut flakes) METHOD
Cold not - sesame noodles: Combine about a half - cup
peanut butter with a
tablespoon soy sauce and enough coconut milk to make the
mixture creamy (about a half cup), along with garlic and chili flakes in a blender or food processor.