Not exact matches
In a large saucepan
over a
gentle heat, place the peanut butter, honey and dark chocolate and stirring constantly, allow these to melt and infuse
together.
Cut off the green parts of the scallions and reserve for slicing later, then finely slice the white part and add this to the pan slicked with orange oil (this is where I added the bacon fat since my chicken chorizo left no fat in the pan), along with the ground cumin, stirring everything
together for a couple of minutes
over a
gentle heat.
Mix
together the date paste, syrup and butter in a saucepan
over a
gentle heat until melted and well blended
together.
Melt the coconut oil, honey, lemon juice, and tahini
together in a pan
over gentle heat.
To make the icing, stir the icing sugar, orange juice and melted butter
together in a saucepan
over a very
gentle heat, adding a little more orange juice if needed.