Bula Peanut Butterer

rocky road slice

Recipe By

Serves: 14

Ingredients for the marshmallow

  • 1g agar agar
  • 1/2 cup water
  • 100ml coconut cream
  • 1/2 Tbsp coconut butter, melted
  • 2 Tbsp maple syrup
  • 1 tsp vanilla bean extract
  • 1/4 tsp pink pitaya powder

Ingredients

  • 1 tsp coconut oil (for greasing)
  • 1/4 cup peanuts
  • 1/4 cup dried cranberries
  • 2-3 Tbsp Pic’s Crunchy Peanut Butter
  • 200g dark chocolate, melted

Directions

  1. Combine agar agar and water in a saucepan. Bring to boil and simmer for approx. 5 minutes.
  2. Set aside and allow to cool slightly.
  3. Combine remaining marshmallow ingredients in a blender, blend until well combined. Add water/agar agar mix and blend for another minute.
  4. Pour half of the marshmallow mixture into moulds or a shallow cake tin
  5. Add pink pitaya powder to remaining marshmallow mixture, blend until well combined
  6. Pour pink mixture into moulds or tin and allow to set in the fridge, uncovered, for approx. 3 hours
  7. Cut marshmallows into cubes.
  8. Using a double boiler, gently melt chocolate. Pour a small amount of the chocolate on the base of a greased and lined rectangular cake tin.
  9. Arrange marshmallow cubes, peanuts, cranberries and dollops of peanut butter on top of the chocolate. Cover with remaining chocolate.
  10. Return to the fridge to set for approx. 2 hours
  11. Serve and enjoy!
Categories: Entertaining, Sweet tooth
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