Condiments – Pri's Puddings

RECIPES

CONDIMENTS

SALTED CARAMEL SAUCE

prispuddings

SNICKERS ICE-CREAM BARS ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ A peanut butter millionaires, topped with vegan homemade icecream, covered in a chocolate shell. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ BASE (makes 3 bars) 30g coconut oil (melted) 30g agave syrup or maple 110g oat flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ PEANUT BUTTER CARAMEL 3 tbsp peanut butter (48g) 2 tbsp agave syrup or maple 1 tbsp coconut oil (melted) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ CREAM LAYER 1/2 can coconut cream (thick white part only) 1 tbsp agave syrup (optional) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ CHOCOLATE GANACHE 75g chocolate 2 tbsp coconut oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ METHOD 1. Mix the base ingredients in a bowl until you have a sticky dough 2. Line a baking tray with baking paper and press dough to form a rectangular block 3. Melt the peanut butter caramel ingredients in a bain marie or saucepan and spread over base. Freeze for 15 minutes until firm 4. Mix the cream ingredients in a small bowl and spread over caramel. Freeze for 20 minutes until slightly firm. Slice into 3 bars. 5. Melt the chocolate ganache in a bowl, and dunk each bar until covered. Refrigerate for 5 minutes until solid. Devour. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #prispuddings #bestofvegan #veganicecream #teatime #sgeats #plantbasedfood #yahoofood #snickersbar #vegantreats #snickers #millionaires

PEANUT BUTTER STUFFED CHOCOLATE CHEWY COOKIES ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Let me tell you, these are the best cookies I've ever made. Thick, chewy, half baked, rich and chocolatey and stuffed with peanut butter! They are heaven. Also grain free, but don't let the sweet potato scare you. You cant taste it one bit! ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS - makes 6 100g sweet potato ((baked and mashed)) (3/4 cup sweet potato) 60g nut/seed butter (1/4 cup peanut butter) 13g cup cacao powder ((or cocoa powder)) (2 tbsp) 1 tbsp maple syrup 1/2 tsp baking powder 1 tbsp coconut flour Pinch of salt 4 tbsp non-dairy milk 40g chocolate chips (4 tbsp) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ PEANUT BUTTER FILLING 100g peanut butter (1/3 cup + 1tbsp) 40g coconut sugar (4 tbsp) Pinch of salt⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ METHOD 1. Start with the filling, mix together the peanut butter, coconut sugar and a pinch of salt. Use a icecream scoop to make little 2cm balls and place in the freezer for 1 hour 2.Preheat the oven to 180C 3. Mix together all ingredients up to and including the salt on a blender. Add the milk 1 tbsp at a time until combined 4. Add the chocolate chips and roll cookie dough into balls. 5. Place on lined baking tray and flatten slightly. 6. Place frozen cookie dough balls at the centre, then fold the dough around to ensure it is coated entirely. 7. Flatten a little and Bake for 10-12 minutes at 180c 8. Leave to cool for 10 minutes and dig in #prispuddings #peanutbutter #peanutbuttercookies #stuffedcookies #chocolatecookies #vegancookies #glutenfreecookies #COOKIES #CHOCOLATECHIPCOOKIES

Digging into these 5 ingredient peanut butter blon

Digging into these 5 ingredient peanut butter blondies. Who wants the recipe?? ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ #prispuddings #blondie #brownie #veganbrownie #chocolatebrownie

Counting down the days to Easter until I can eat P

Counting down the days to Easter until I can eat Peanut butter & jam Choco chip scones for brekky. ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ PB & J CHOCO CHIP SCONES ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ Would you rather substitute sultanas for choco chips?! 10 x more indulgent. Topped with Peanut butter and raspberry chia jam 🤤 All made with 7 ingredients, kitchen staples! Save this for Easter weekend! Only 7 ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ INGREDIENTS 225g oat flour (@hollandandbarrett or blend your own oats to make a flour) 50g coconut sugar 1 tbsp baking powder 1 tsp lemon juice 100ml plant milk (@oatly) 80g coconut cream (you can find these in most grocery stores) 100g chocolate (for homemade 30g coconut oil, 30g cacao powder, 30g agave syrup) ⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀ METHOD 1. Preheat the oven to 220C 2. Mix together oat flour, coconut sugar, baking powder and lemon juice 3. Soften the coconut butter by placing it over the cooker on low heat (it should be soft not completely melted) 4. Add the coconut butter and use your hands to break it down until it’s mixed in thoroughly with the flour 5. Pour in the plant milk and mix until dough forms 6. Add the chocolate chips and mix 7. Roll into scone shapes 8. Bake for 15 minutes at 220 degrees 9. To make homemade chocolate, melt the coconut oil and mix together the ingredients to make a chocolate sauce. Pour into a flat tray and freeze for 15 minutes. 10. For the peanut butter, mix 3 tbsp nut butter, 1 tbsp coconut oil, 2 tbsp agave syrup. 11. For the raspberry chia jam, heat 100g of raspberries and 2 tbsp agave or maple syrup, and use a fork to crush until softened. Add in 2 tbsp of chia seeds and leave for 5-10 minutes to thicken 12. Serve with peanut butter and raspberry chia jam #easter2021 #healthyeating #cleaneating #healthyfoodchoice #vegan #whatveganseat #veganrecipes #plantbased

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