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No-bake peanut butter cheesecake

The traditional cheesecake gets a PB twist in this recipe created by our super baker girls Erika and Vanessa from the Brigadeiro Store. The Pasokin Crumbs add a distinctive flavor and the perfect crunchiness.

Ingredients (serves 6 to 8)
Crust
1 1/2 cups graham cracker crumbs
4 1/2 tablespoon unsalted butter, melted

Filling
397gr sweetened condensed milk
398gr cream cheese, at room temperature
2 tablespoon lemon juice
80gr Pasokin PB Crumbs
Pasokin Crumbs, for garnish

Directions
Crust
1. In a medium bowl, mix the graham cracker crumbs with the butter. Press the crumbs over the bottom of an 8-inch round springform pan. Freeze until firm, about 20 minutes. Meanwhile, make the filling.

Filling
1. Place the condensed milk and the cream cheese in a blender, and blend well. 2. Add the lemon juice and blend the ingredients to a creamy consistency.
3. Transfer the mixture into a large bowl and fold in the peanut butter Pasokin Crumbs.
4. Spread the cheesecake filling over the chilled crust in an even layer. Cover with foil and refrigerate overnight.
5. Unfold the cheesecake. Sprinkle Pasokin Crumbs around the top and bottom edges. Cut the cake into wedges and Serve.

Tip
This cheesecake is a perfect make-ahead dessert. It can be refrigerated for up to 3 days. Sprinkle Pasokin Crumbs before serving.

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The best peanut butter balls ever

Simple, easy and tasty, these peanut butter delicacies are perfect for potlucks, picnics and outdoor parties.

Ingredients (yields about 25 balls)
1 can sweetened condensed milk
1 cup Pasokin Crumbs
1 tablespoon unsalted butter
Pasokin Crumbs

Directions
1. In a saucepan, cook condensed milk and 1 cup Pasokin Crumbs over medium heat and stir frequently with a rubber spatula until the mixture separates from the bottom of the pan.
2. Pour mixture into a glass or ceramic dish and let it cool. In the meantime place Pasokin Crumbs into a dish or bowl and reserve.
3. Using a teaspoon, scoop cooled mixture and shape into balls by rolling between the palms of your hands. Then place the balls into the dish with the Pasokin Crumbs and move them around to coat.

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Creamy peanut butter pie

A rich and indulging dessert to make the best impression!

Ingredients (serves 4 to 6)
200g (1 cup and 1 tablespoon) wheat flour
½ cup (100g) cold unsalted butter, cut into cubes
¼ cup (45g) sugar
320g Pasokin Crumbs
1 cup (220g) cream cheese
1 can (395g) sweetened condensed milk
2 eggs

Directions
1. Add flour, butter, sugar, and 160g Pasokin Crumbs to a food processor and mix until light and crumbly.
2. In a cake pan with a removable bottom (24cm X 6.5cm), add the Pasokin mix (2cm high).
3. Place it in preheated oven at 180° C (400° F) for 15 minutes.
4. Remove from oven and set aside.
5. In a medium bowl, add the cream cheese, condensed milk, 160g Pasokin Crumbs, 2 eggs, and whisk until you get a consistent texture.
6. Spread the cream cheese mixture on top of the pie base, and cook in preheated oven at 180° C (400° F) for 40 minutes.
7. Remove from oven, let it cool and serve.

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Vegan peanut butter milkshake

Warm days call for cold beverages. If you love peanut butter, this milkshake is perfect for the summer or really at any time!
Ingredients (serves 4)
100ml coconut milk
300g vegan vanilla ice cream
3 tablespoon Pasokin Crumbs
Cocoa powder, for garnish

Directions
1. In a blender or mixer, combine coconut milk, vegan vanilla ice cream and Pasokin Crumbs until mixed.
2. Pour mixture into your favorite jug and top with cocoa powder.

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Vegan espresso balls

These rounded treats come handy when you have last-minute guests.

Ingredients (yields about 15 balls)
1 Espresso shot
1 Tablespoon raw cacao powder
1 Cup dates
1 Cup cashews unsalted
1 teaspoon vanilla extract
1 tablespoon cinnamon powder
½ cup crumbled Pasokin Original or Pasokin Crumbs

Directions
1. Place Pasokin Crumbs in a dish or bowl and reserve.
2. In a blender or food processor, combine coffee, cocoa powder, dates, cashews, vanilla extract and cinnamon powder until mixture is sticky. Transfer it to a bowl or plate.
3. Using a teaspoon, scoop mixture and shape into balls by rolling between the palms if your hands.
4. Then place the balls into the dish with the Pasokin Crumbs and move them around to coat. Remove and hand roll into small balls.
5. Place espresso balls dusted with Pasokin in the fridge for a couple of hours before serving.

Tip
The espresso balls can be kept in a plastic bag in the freezer for up to 10 days. You can serve them at anytime.

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Vegan peanut butter ice cream

An all natural and guilt-free creamy ice cream!

Ingredients (serves 4)
1.5kg frozen bananas (make ahead: slice bananas and freeze them in a plastic bag or container overnight)
20 Pasokin Originals or Cocoa Crunch
100ml coconut milk
Pasokin Crumbs

Directions
1. In a blender or mixer, blend frozen banana slices and coconut milk until completely mixed. Add Pasokin and mix for a few more seconds.
2. Place the ice cream mixture in a bowl and pout in the freezer for 1 to 2 hours until firm, or if you prefer creamier consistency, you can scoop it up immediately.
3. Remove ice cream from the freezer to thaw about 30 minutes before serving. Sprinkle Pasokin Crumbs on top of ice cream and serve.

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Easy vegan chia pudding

Simple and nourishing, this lovely vegan dessert can also be enjoyed for breakfast.

Ingredients (serves 2)
2 bananas
1 can of coconut milk
2 tablespoon of chia seeds
Pasokin Crumbs
Fresh blueberries

Directions
1. Place bananas and coconut milk in a blender or mixer, and blend them until smooth.
2. Transfer the mixture to a bow, add chia seeds, and stir with a spoon.
3. Place the mixture in a Mason jar, and put in the refrigerator overnight.
4. To serve, sprinkle Pasokin Crumbs and fresh blueberries over the chia pudding.

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Ants on a log with Pasokin

Bananas, peanut butter and chocolate: it doesn’t get better than that!

Ingredients (serves 1)
1 banana
Pasokin Crumbs
Cinnamon
Dark chocolate chunks or raisins

Directions

1. Slice banana long side and place it on a microwavable surface.
2. Lightly sprinkle cinnamon on top of banana halves and place in the microwave for 30 seconds. Remove from microwave, and let cool a few seconds. Then sprinkle Pasokin Crumbs.
3. Arrange chocolate chunks (or raisins) over each banana halves.

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5 healthy vegan snacks

These delicious vegan treats are made with a handful of simple ingredients to keep you both pleased and in shape.

1- Ants on a log with Pasokin
2- Easy vegan chia pudding
3- Vegan peanut butter ice cream
4- Vegan espresso balls
5- Vegan peanut butter milkshake

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Top 5 Brazilian sweets

The art of confectionery in Brazil is deeply rooted in Portuguese culinary traditions. The European settlers brought a cornucopia of recipes and cooking techniques to the New World, where many of these traditional preparations were quickly adopted and adapted. The coming of the royal court to Rio de Janeiro during the 19th century helped to instill the Portuguese habits around the table. In the tropical lands, classic recipes faced many adaptations, inspired by a multitude of local ingredients. Peanuts and coconut, two essential staple foods among the native Brazilians, soon became popular ingredients in the settler's kitchen. The significant presence of African slaves in the new country also played a major role between cooks and pots. Their cultural and religious elements added much to the country's diverse cuisine repertoire of both savoury and sweet recipes. Here are the five most famous sweet treats you must try on your next visit to Brazil.

Paçoca



From the Tupi language “po’çoc,” which means to crumble, is one of the most famous sweets in Brazil. Typically found in the countryside kitchens in the estate of São Paulo, it is made today all over the country – there are over 2,000 factories of paçoca across Brazil. The original recipe involved pounding together manioc flour and sun-dried meat in a wooden mortar. It made up the perfect traveling food for horseback travelers. A sweet version soon appeared around the 16th century. Paçoca as we know today is a cork-shaped sweet delight with a thrilling texture: crumbly and at the same time creamy which melts in the mouth. It is a classic in the harvest festivities celebrated every year in June.

Brigadeiro



Legend tells this beloved national sweet was created by housewives in Rio de Janeiro. They started selling it during the fund-raising campaigns for Brigadier Eduardo Gomes, in 1945. He didn’t win the presidential elections, but his brigadeiros (bree-gah-day-ros) found their special place at the table. No children birthday parties are complete without these delicious round sweets. The recipe is simple and takes only three ingredients: sweetened condensed milk, butter and chocolate powder, slowly cooked until a smooth texture. Then they are hand-rolled into balls and covered with chocolate sprinkles.

Quindim



Quindin is inspired by a Portuguese recipe known as  brisa-do-lis, a conventual sweet made with sugar, eggs and almond. It was named with the Bantu word for sweetheart. Instead of almonds, ground coconut is used to mix with sugar and eggs. Coconuts and sugar were abundant and still are, in Northeast Brazil, where the sweet first appeared in the 17th century. Similar to a custard, has a glistening surface and a vivid yellow color that makes it irresistible.

Pudim de Leite



The Brazilian version of custard pudding is enriched with condensed milk. All the ingredients are slowly cooked, and the pudding is topped with a shiny caramel sauce. A favourite dessert loved by both kids and adults.

Cocada



An authentic example of the African contribution to Brazilian confectionery, this simple and delicious sweet arrived in the country with the African slaves who were sent to work in the sugarcane fields in the northeast. The combination with sugar and coconut can display different colors and texture, ranging from a hard to a soft form.

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