Makes: 20 -24 servings Time: 45 min (15 min prep + 30 min bake)
200 g coconut flour
90 ml maple syrup
180 ml water
40 g (4 Tbsp) arrowroot powder
50 g (3 Tbsp) peanut butter
Peanut butter cream:
150 g peanut butter
30 ml (2 Tbsp) maple syrup
80 ml oat cream
100 g dark vegan chocolate
yellow nutsedge caramelized crunchies or chopped roasted nuts
baking tray 20×30 cm (7.87 x 11.81 Inch)
Notes and tips:
1. Maple syrup – I know it is a lot of maple syrup, but I wanted to avoid adding extra oil and I am not a fan of normal white sugar. You can reduce the amount of the maple syrup and add more peanut butter or 1-2 vegan egg replacement.
2. Peanut butter cream – you can use oat cream or any other vegan cream. Plant-based milk will work too, but as it’s less thick, keep adding it gradually to make sure the consistency is still ok.
3. Melting the chocolate – the whole weird process with making chocolate like this is to keep it in temper – that means if made properly the chocolate will have this snap to it, will remain nice and glossy. When chocolate is melted at very high temperature it will then be somehow chewy and will be melting very fast when touched. This is the easiest way I found to keep the chocolate in temper with little effort (comparing to all the other methods). You can of course just melt it normally, but the egg nests will not be so nice.
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