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Dessert
Sunflowerbutter chia cups
drucken
Details
Preparation time: 25 min
vegan
by
Ellen Panescu
Ingredients
for ca 10-12 cups
250 g
Rapunzel sunflower kernels for butter
100 ml
Rapunzel Canola oil mild
3 tbs melted
Rapunzel coconut oil cold pressed, HAND IN HAND
3 tbs
Rapunzel Coconut palm syrup
½ tsp
Rapunzel chia seeds
½ tsp
Rapunzel Bourbon vanilla powder
½ tsp
Rapunzel Atlantic sea salt fine
Topping:
1 tbs
Rapunzel sunflower kernels
40 g melted
Rapunzel semisweet couverture, HAND IN HAND
1 tsp
Rapunzel chia seeds
Details
Preparation time: 25 min
vegan
by
Ellen Panescu
drucken
Sunflowerbutter chia cups
Method
Combine sunflower butter Sunny, melted coconut oil, coconut palm syrup, chia seeds, vanilla powder and sea salt in a bowl.
Line a muffin baking tray with muffin paper forms. Add about 2 tablespoons of the mixture to each form. Then sprinkle with some chia and sunflower kernels.
Allow to cool in the freezer compartment for at least 1 hour. Finally decorate with the melted couverture and keep in the freezer. The cups should be enjoyed directly from the freezer and can be stored for up to three months.
drucken
Ingredients
for ca 10-12 cups
250 g
Rapunzel sunflower kernels for butter
100 ml
Rapunzel Canola oil mild
3 tbs melted
Rapunzel coconut oil cold pressed, HAND IN HAND
3 tbs
Rapunzel Coconut palm syrup
½ tsp
Rapunzel chia seeds
½ tsp
Rapunzel Bourbon vanilla powder
½ tsp
Rapunzel Atlantic sea salt fine
Topping:
1 tbs
Rapunzel sunflower kernels
40 g melted
Rapunzel semisweet couverture, HAND IN HAND
1 tsp
Rapunzel chia seeds
Details
Preparation time: 25 min
vegan
by
Ellen Panescu
Rapunzel Products
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