Peanut chocolate
5135
難度
★★★★
分量
10人
材料
做法| Oat shortbread: | |
|---|---|
| 48g | instant oats (crushed) |
| 24g | brown rice flour |
| 1/8 tsp | salt |
| 50g | agave syrup |
| 15g | coconut oil | Peanut Stuffing: |
| 128g | sugar-free peanut butter |
| 30g | agave syrup |
| 20g | Psyllium powder | Chocolate: |
| 60g | sugar-free chocolate (over 70%) |
 |
做法 |
|---|---|
| 1 | Peanut stuffing: soften sugar-free peanut butter and agave syrup by double boiling. Remove from heat and mix gently. Add psyllium powder, and slowly stir so that all ingredients are completely mixed. Then evenly pour on the shortcake shortcake, then keep it in refrigerator. |
| 2 | Chocolate: heat sugar-free chocolate by double boiling, gently stir until dissolved, after cooling down, pour evenly and thinly over peanut stuffing. Store in the freezer for 2 hours. Take out from the freezer 1/2 hour before serving. Cut into shapes as you like. |
| 3 | Combination: take a large bowl, first mix the instant oats, brown rice flour and salt together. Set aside. Dissolve agave syrup and coconut oil by double boiling togehter. Remove from heat, then blend until completely mixed. Then pour it into the large bowl , slightly stir until completely mixed. Finally, put it into a square mold, press it evenly onto the four corners. Store in the refrigerator. |
