Vegan, gluten-free and milk protein-free (25 pcs)


Annelie Andersson runs the blog Blomster & Bakverk which is a delightful combination of baking, vegetarian recipes and gardening tips - all illustrated with beautiful pictures.

Blomster & Bakverk  blomsterochbakverk  anneliesblomsterochbakverk


125 g (1.5 dl) coconut oil (plus a little extra for the filling)
80 g (2 dl) cocoa
3-4 tablespoons real maple syrup

130 g (1 dl) creamy peanut butter
2 tbsp coconut oil
2 tbspreal maple syrup
2-3 tsp Haupt Salt licorice powder
a pinch of flake salt
25 small baking molds (paper)


1. Start by making the chocolate by gently melting the coconut oil in a small saucepan. You will need 2 tablespoons later for the filling, so a tip is to melt everything at the same time. Set the pan aside. Measure the amount of coconut oil you need for the chocolate in a small bowl and whisk together with the cocoa and maple syrup.
2. Take out a small tray (which fits in the freezer) and set up 25 paper forms. Fill each mold with about half a tablespoon of chocolate, so that the bottom is covered. Place the tray in the freezer for about 10-15 minutes.
3. Meanwhile, prepare the filling by mixing everything in a small bowl. Stir well with a spoon until you have a smooth and fine batter. Feel free to taste and see if you want it even a little saltier. The filling can either be spooned up or squirted out.
4. Take the tray out of the freezer and now fill the molds with the salty peanut filling. A proper layer and almost all the way to the edges. Then you distribute the rest of the chocolate by scooping a tablespoon of chocolate over the filling so that it is covered. Then put the tray back in the freezer for about 10-15 minutes so that everything solidifies. Now the treats are ready and you can put them in a jar with a lid. Store them in the fridge and keep in mind that the chocolate softens quickly at room temperature, so only take out a few treats at a time.


veganska, glutenfria och mjölkproteinfria


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