The best peanut butter balls ever
Simple, easy and tasty, these peanut butter delicacies are perfect for potlucks, picnics and outdoors parties.
Ingredients (yields about 25 balls)
1 can condensed milk
1 cup Pasokin Crumbs
1 tablespoon unsalted butter
1. In a saucepan, cook condensed milk and 1 cup Pasokin Crumbs over medium heat and stir frequently with a rubber spatula until 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.
Creamy peanut butter pie with a twist
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 butter cut into cubes
¼ cup (45g) sugar
320g Pasokin Crumbs
1 cup (220g) cream cheese
1 can (395g) condensed milk
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.
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
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.
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
1 Cup dates
1 Cup cashews unsalted
1 teaspoon vanilla extract
1 tablespoon cinnamon powder
½ cup crumbled Pasokin Original or Pasokin Crumbs
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.
The espresso balls can be kept in a plastic bag in the freezer for up to 10 days. You can serve them at anytime.
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
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.
Easy vegan chia pudding
Simple and nourishing, this lovely vegan dessert can also be enjoyed for breakfast.
Ingredients (serves 2)
1 can of coconut milk
2 tablespoon of chia seeds
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.
Ants on a log with Pasokin
Bananas, peanut butter and chocolate: it doesn’t get better than that!
Ingredients (serves 1)
Dark chocolate chunks or raisins
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.
5 healthy vegan snack recipes
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
Brazil’s Sweetest Tastes
Brazilian confectionary is deeply rooted in Portuguese culinary tradition. A cornucopia of recipes was brought along with the royal court to Rio de Janeiro in the 19th century. In the New World, many of these preparations were adapted in the presence of local ingredients such as peanuts and cassava flour which were long known and used by Brazilian native peoples. In other cases, they were also modified by the African slaves who, with their own cultural and religious approaches, added much to the country ’s diverse cuisine repertoire of both savoury and sweet recipes. Here are some of Brazil’s most famous confectionaries any visitor should try when traveling the country.
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 now made all over the country – it’s said there are over 2,000 factories of paçoca across Brazil. The original recipe was made with peanuts, manioc flour and sugar pounded in a wooden mortar, and was around in 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.
Some say this favorite sweet was created initially in Rio de Janeiro for the fundraising parties organized by female supporters of Brigadier Eduardo Gomes, who was running for president in 1945. He didn’t win the elections, but his brigadeiros (bree-gah-day-ros) became famous, especially at kid’s birthday parties. It is made with condensed milk, butter and chocolate powder—or other flavouring ingredients—, slowly cooked until a smooth texture, then hand rolled into balls and covered with chocolate sprinkles.
Inspired by a Portuguese recipe (the conventual sweet brisa-do-lis, made with sugar, eggs and almond), this sweet was named with the Bantu word for a sweetheart. Instead of almond, 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.
An authentic example of the African contribution to Brazilian confectionary, 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.