Inspiration for your Easter brunch

In a few days it will be time… EASTER! The day on which you can indulge a little more than usual. We would like to inspire you with lots of delicious treats. We share our 8 favorite recipes that cannot be missed during Easter brunch 🐣

DATE-PEANUT BUTTER EASTER EGGS

What do you need? (10 eggs)

• 10 medjool dates
• 60g peanut butter
• 70g oatmeal
• 200g white chocolate (drops)
• Finely chopped pistachios
• Extra shaved white chocolate

How do you make them?

1. Pit the dates and put them in a food processor with the oats and peanut butter. Blend until smooth.
2. Roll balls with your hands and try to give them an oval shape, like an Easter egg.
3. Place them on a plate with baking paper and put them in the fridge for at least 30 minutes. This will make them harder.
4. Then melt the chocolate and finely chop the pistachios.
5. Remove the date balls from the refrigerator and insert a skewer into the bottom.
6. To decorate, dip the Easter eggs in white chocolate and then sprinkle the pistachios and shaved white chocolate over them!
7. Place back in the refrigerator until hard.

PEANUTBUTTER COOKIES

What do you need?

• 100 g whole wheat spelt flour
• 100 g almond flour
• 50 g fine semolina
• 100 g chopped dates (soak in 50 ml hot water)
• 1 egg
• 80 g walnuts (chopped)
• 40 g white chocolate chunks (+10 g for on top)
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• pinch of salt
• 50 g butter
• 50 g peanut butter

How do you make them?

1. Put all the flour in a bowl and mix together.
2. Then add all the other ingredients and knead into a nice cohesive dough.
3. Weigh out 100g balls, place them on a plate and put them in the refrigerator for 30 minutes.
4. Set your oven to 180 degrees and bake them for 12 minutes until they are golden brown. Then let them cool on the plate.
5. Melt some white chocolate and drizzle over the cookies.

C HEESECAKES

What do you need?

• 150 g biscuit of your choice
• 80 g butter
• 400 g cream cheese of your choice
• 100 g peanut butter
• 2 eggs
• 40 g sukkary date powder (optional)
• Enchanted cream from The nicest cake shop (optional)
• Muffin tin of 12
• 12 cupcake papers

How do you make them?

1. Preheat the oven to 150 degrees and place a bowl of water on the bottom of the oven. This will prevent the bottom of the cheesecake from cracking.
2. Melt the butter and in the meantime grind the biscuit finely. Add the butter to the biscuit and put 1 tablespoon of this mixture in each muffin form. Press well each time and put away.
3. Beat the cream cheese until smooth and add the peanut butter and sukkary powder.
4. Then fold egg by egg into the mixture. Only add the next egg once the first egg has been incorporated.
5. Take an ice cream scoop or a large spoon and put 1 scoop of batter in each paper. When all the molds are filled, tap the baking sheet on the counter to remove all the air.
6. Slide the baking sheet into the oven for 18 minutes. Then turn the oven off and leave the door ajar, but leave the baking sheet with the cakes in there for another hour.
7. Finally, place the baking tray in the refrigerator until the next day.

How do you make the enchanted cream? (optional)

1. You whip the enchanted cream with water and milk. Also look at the preparation method on the packaging.
2. Add 2 tablespoons of peanut butter to the cream and mix.

BRAIDED BREAD

What do you need?

• 250 grams whole wheat spelt flour
• 20 grams of currants
• 2 tsp cinnamon
• 3 tbsp Peanut Butter (or other flavored peanut butter)
• 1 tsp Sweet caramel
• 125 ml almond milk
• 1 sachet of yeast (7 grams)
• 1 egg
• About 50 grams extra flour for kneading

How do you make them?

1. Mix the flour and the currants. This way the currants get a layer of flour around them and they will spread better through the dough later.
2. Then heat the almond milk in a saucepan until lukewarm. Add the yeast together with a teaspoon of sweet Caramel and let it sit for a while. About 5 minutes.
3. Then put the flour and currants in the mixing bowl. Add the cinnamon, the egg and the three large tablespoons of peanut butter from the Pindakaaswinkel.
4. Pour in the milk and yeast mixture and turn on the food processor or stir by hand until a sticky dough forms.
5. Cover the dough with a damp tea towel and put it away in a warm place in the house. The dough for the peanut butter cinnamon rolls needs to rise. At least an hour and maximum two. Until the dough doubles in size.
6. Take the dough out again after it has risen. Sprinkle some flour on your countertop and put the dough on it. Divide the dough into eight equal balls with your hands or the back of a knife.
7. Roll the dough balls into long strings. You can then roll them inwards into the shape of cinnamon buns.
8. Place the peanut butter cinnamon rolls on a baking sheet lined with baking paper. Then bake the rolls at 230 degrees for 20 to 30 minutes.
9. Remove the rolls from the oven and let them cool.
10. Put some peanut butter in a piping bag, cut off the tip of the bag and decorate.

EASTER NESTS WITH PEANUT BUTTER, PEANUT BALLS OR SPECULAAS

What do you need?

For the litters:

• 60g puffed spelt, rice or quinoa
• 5.5 tbsp cocoa powder
• 6 tbsp maple syrup or honey
• 5 tbsp coconut oil
• 2 tbsp peanut butter (or another flavor of peanut butter)

For the peanut balls:

• 5 tbsp oat flakes
• 1 tbsp peanut butter (or another flavor of peanut butter)
• 1 tbsp chocolate pieces
• ½ tbsp maple syrup

Extra:

• Peanut butter (or another flavor of peanut butter)
• Speculaas

How do you make them?

1. Place the coconut oil, cocoa powder, maple syrup and peanut butter in a saucepan and place on a low heat. Stir regularly until everything has melted. Then turn off the heat.
2. Add the puffed spelt, rice or quinoa to the saucepan when everything has melted. Stir everything well together so that everything has a nice layer of chocolate.
3. Cover a dish with baking paper and place the nests on it. Take a spoon of the batter and roll it into a (flat) ball with your hands.
4. Then put them in the refrigerator so that they harden.
5. In the meantime, make the peanut balls by mixing all the ingredients together in a bowl.
6. Roll into small balls and set aside.
7. When the nests are hard, it is time to finish them. Place a peanut Easter ball on some nests, decorate the other nests with a scoop of peanut Easter and crumbled speculaas.

PEANUT EASTER EASTER EGGS

What do you need?

• 80g dark chocolate
• A few tablespoons of peanut butter

How do you make them?

1. Melt 60g of dark chocolate in the microwave. It is best to do this in 30 second increments so that the chocolate does not burn. Stir occasionally.
2. Using a teaspoon, spoon the melted chocolate into your Easter egg molds. Work your spoon around nicely so that the edges are covered with chocolate without filling the entire mold.
3. Place in the fridge until the chocolate is hard. This will take about 5 minutes.
4. Now scoop the peanut butter into each mold until the egg is almost completely filled.
5. Place the stuffed eggs in the freezer for 30 minutes.
6. When the peanut butter has hardened a bit, take them out.
7. Now melt the remaining 20g of chocolate in the microwave.
8. Spread some chocolate on 2 half filled eggs and stick them together. Press briefly until the chocolate hardens. You are actually using the chocolate as 'glue'.

PEANUT BUTTER BROWNIE CAKE