I cannot tell you how many batches of these were made....they just kept disappearing before we could even take the pics or use them in other things. DELICIOUS...be warned. They would make a beautiful gift tied up in heaps of ribbon and cellophane.
They are also awesome as an addition for ice cream, in cereal with icy cold milk, straight from the freezer as a fudge type treat, and I think a couple added to your pancake batter of choice, on the flip side, would be nigh unto heavenly...but don’t take my word for it, go and try!
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 500 Grams peanuts
- 2 Teaspoons Vanilla Bean Paste BUY
- 80 Grams Coconut Oil BUY
- 40 Grams Cacao Butter
- 40 Grams icing sugar
- 80 Grams Rice Malt Syrup or honey BUY
- 2 Teaspoons Pink Salt Flakes BUY
- Pinch ground cinnamon (optional)
Do
- 1
Dark roast the peanuts by placing them into a cold oven set to 200°C for 12 minutes.
- 2
Whilst still warm place into Thermomix bowl and blend 30 sec/speed 8 until a paste starts to form.
- 3
Add remaining ingredients and blend 2 min/speed 8 until completely liquid.
- 4
Pour onto a paper lined flat tray and place into the freezer until set.
- 5
Cut into pieces using a pizza wheel. Store in airtight container in the fridge or freezer.
More
Use directly from the freezer;
Cookies, waffles, pancakes, cereal, ice cream, sundaes, muffins or just to munch on!!
Photo Credit; Brook Desmond @Dezire Studios
