Spread about 1
teaspoon of peanut butter mixture onto flat sides of 15 meringues, and top with remaining meringues.
Take about 1
teaspoon of peanut butter mixture and place it in the center of the chocolate dough.
Not exact matches
Thank you for catching that... it's 1/4
teaspoon of salt and you can add the
peanut butter with the wet ingredients (banana, egg & oil
mixture.)
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
Spoon about 2
teaspoons of the oat
mixture into the bottom
of each cupcake liner, then freeze the tin while making the
peanut butter glaze.
I poured half the
mixture into the muffin pans, then dolloped a little less than one
teaspoon of smooth
peanut butter in the centre
of each, filling in the rest
of the batter atop.
Spoon about 2
teaspoons of the oat
mixture into the bottom
of each cupcake liner, then freeze the tin while making the
peanut butter glaze.
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