Origin: Imported

Expiry Date: More than 15 months

Product name/產品名字：Lohas Organic Peanut Butter . Lohas有机花生酱 300g
Ingredient/成份: Organic Peanuts, Organic Cane Sugar, Grape Seed Oil, Sea Salt
Optional/选择：Chunky 颗粒 / Creamy细粒
Net weight/容量：300g
Country of Origin/產地：Taiwan
Precautions/注意事項：Store in cool dry place／請放置陰涼處


RECIPIES 1: Vegan Peanut Butter Frosting
Ingredients
• ¾ cup peanut butter
• ½ cup coconut oil
• ½ tsp vanilla
• 2 cups powdered sugar
• ½ tsp salt
• ¼ cup almond milk

Instructions
1. Bring coconut oil to room temperature so it is softened or slightly melted.
2. Add coconut oil and peanut butter to the bowl of your standing mixer and beat on medium speed until well combined, scraping down the sides a few times to be sure there are no chunks of coconut oil left.
3. Add vanilla and beat until combined.
4. Add powdered sugar and salt. Beat on medium/high speed until well combined, scraping sides to ensure it’s mixed evenly.
5. Add almond milk and beat until light and fluffy. Serve on top of your favorite bars or eat with a spoon!
6. Store in an airtight container at room temperature or in the refrigerator. Just take it out and let it come to room temperature before serving.


RECEPIES 2: Vegan Peanut Butter Eggs
Ingredients
Peanut Butter Filling:
• ½ cup creamy peanut butter
• ¼ cup coconut oil softened/melted
• ½ tsp pure vanilla extract
• ¼ tsp sea salt
• 1 cup powdered sugar
• 1-2 TBS almond milk
Chocolate Coating:
• 1 cup bittersweet chocolate chips or chopped chocolate
• 1 TBS peanut butter

Instructions
1. Chocolate Coating:
2. Melt chocolate & peanut butter in the microwave or stirring occasionally until smooth.
3. Put silicone egg mold on a baking sheet
4. Put ½ TBS of the melted chocolate/peanut butter mixture into silicone egg mold. Use paintbrush to paint the chocolate until it is evenly coated
5. Continue until all cavities are filled. Set the rest of the mixture aside for later
6. Go back to the first well that was filled & re-paint the chocolate that settled on the bottom around the sides. Do this with every well
7. Put the egg mold on the baking sheet in the freezer to harden.
8. Peanut Butter Filling:
9. Mix creamy peanut butter & melted coconut oil together until smooth
10. Add vanilla, sea salt & powdered sugar and stir until combined
11. Add 1 TBS almond milk and stir until combined. If too thick, add an extra TBS almond milk.
12. Put It Together:
13. Remove the mold from the freezer.
14. Fill each mold with ½ to 1 TBS peanut butter filling
15. Once all the eggs are filled, put the mold to the freezer for 15 minutes.
16. Once peanut butter filing is hardened, remove the molds from the freezer.
17. Scoop ½ TBS of the melted chocolate/peanut butter mixture over each egg, immediately spreading it out to cover all the filling & connect with the sides of the egg
18. Place all eggs in the freezer to harden
19. Once fully hardened (about 1 hour), remove each egg carefully from the mold.
20. Done

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