Namaste Peanut Butterer

Peanut Butter Blondies with Vanilla Coconut Cream

Makes 24 mini cupcake blondies

Ingredients

  • 1 cup (275g) of Pic’s Peanut Butter Smooth or Crunchy
  • 2 free-range Eggs*
  • 2 tablespoons Maple Syrup
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon of Baking Soda
  • Pinch of Sea salt
  • 2 tablespoons Cacao Nibs

Vanilla Bean Coconut Whipped Cream

  • 3 x 400g (14oz) Cans Coconut Cream (Nourish Me Mum uses Honest To Goodness)
  • 2 tablespoons Agave or Liquid Sweetener of choice
  • 1 teaspoon Vanilla Bean Powder

A Festive version perfect for Christmas…. or any celebration created by Nourish Me Mum

GF, DF, RSF with a Vegan option

These little peanutty bites are perfect for your next party or get together. 

Topped with a light and delicate coconut whip, paired with the world’s best peanut butter they are simple to make but an extra special holiday treat. Enjoy!

Directions

  1. Pre heat oven to 175° Celsius (347°F) and set aside 2 x 12 hole silicone mini-cupcake mold.
  2. In a large bowl use a fork or spatula to mix peanut butter until loose and smooth.
  3. Add eggs*, maple syrup, vanilla, baking powder and sea salt and mix well to combine.
  4. Fold through cacao nibs. The mixture will be like a dough, thick and quite firm.
  5. Spoon a tablespoon of the mixture into each well of the mini-cupcake mold, dividing the batter evenly to fill all 24.
  6. Bake for 9-10 minutes, until golden on top.
  7. Let cool slightly. Transfer to a wire rack and cool completely before topping with the coconut cream!

*NOTE: for a Vegan version simply replace eggs one for one with flax eggs. Flax egg recipe + method here.

VANILLA BEAN COCONUT WHIPPED CREAM

  1. Carefully open each can of coconut cream and discard the liquid (or save for smoothies in the fridge or freezer!) adding the solid cream only into a large bowl.
  2. With an electric hand mixer or whisk, beat the cream until peaks begin to form and mix thickens. About 1 minute.
  3. Add agave and vanilla bean powder and whip for a further minute until well combined and holding shape.
  4. Transfer to a piping bag or sandwich bag with the corner cut.
  5. Pipe a teaspoon of the cream on top of each mini Pic’s Blondie.
  6. Refrigerate Blondies with cream for one hour to set.

To serve, remove from the refrigerator and allow to come to room temperature for 10 minutes before serving.

 

 

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