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Vegan Peanut Butter Chocolate Egg | Profusion
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Vegan Peanut Butter Chocolate Egg

Snacks & Sides, Desserts

Ingredients Method

200g of dark chocolate

6-8 tbs of Profusion Organic Hemp Peanut Butter

6-8 Almonds

A few sprinkles of desiccated coconut

A pinch of Profusion Himalayan Pink Salt

1. Melt the chocolate with a pinch of pink salt in a heatproof bowl over a saucepan of boiling water.

2. Using a pastry brush, brush a layer of melted chocolate into individual easter egg moulds and place in the fridge until hard.

3. Repeat this process 5 or 6 times or until the eggs are about a millimetre thick.

4. Remove from the fridge and fill each egg a tablespoon of hemp peanut butter top with coconut and pop an almond in the middle.

5. Place back in the fridge until serving.

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🥔½ tsp sage and onion seasonings

🥔 Preheat the oven to 200/180C fan.
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For the sweet potato top:
🥧 450g organic sweet potatoes, peeled and roughly chopped into chunks
🥧 30g coconut oil
🥧 ¼ tsp sea salt

For the filling:
🥧 15g coconut oil
🥧 55g onion, diced
🥧 6g garlic, minced
🥧 300g Profusion Organic Pea & Fava Protein mince
🥧 1L vegetable stock
🥧 2 tsp fresh thyme
🥧 200g mixed frozen vegetables

For the mushrooms
🥧 150g mushrooms, sliced
🥧 60ml balsamic vinegar
🥧 15ml melted coconut oil or avocado oil (sub water if avoiding oil)
🥧 1 pinch each sea salt and black pepper
🥧 3g garlic, minced

Boil sweet potato in water until tender.
Drain and mash until smooth. Add coconut oil and season with salt and pepper to taste. Loosely cover and set aside.
Preheat the oven to 220°C (200°C fan) and lightly grease a baking dish
Add the mushrooms to a shallow dish and top with balsamic vinegar, oil,, salt, pepper, and garlic. Toss to combine and let marinate for 5 minutes.
Next heat a large pot over medium heat. Once hot, add oil, onions, and garlic and sauté until lightly browned and caramelized.
Add a pinch of salt and pepper. Then add Protein Mince, vegetable broth, thyme and stir. Bring to a low boil and then reduce heat to simmer. Continue cooking for about 15-20 minutes.
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Transfer the Mince mixture to your oven-safe baking dish and top with mushrooms then mashed sweet potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
Bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
Let cool briefly before serving. Enjoy!

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🌾 1 tbsp vegetable oil
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🌾 1 garlic clove, finely chopped
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Add the runner beans, pepper, protein chunks and chickpeas, and cook for another 10 minutes. Pour over the lemon juice and scatter with the parsley and green olives.
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💚 1 teaspoon coriander seeds
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Fry off half of the curry paste in a little oil over a medium heat for 5 minutes. (You can store the remaining paste in an airtight container in the fridge for future use).
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🌱 1 ¼ tsp salt
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🌱 2 tbsp finely chopped red onion
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