Upside-Down Blood Orange and Turmeric Cake by Byron Smith and Tess Robinson
"Cutting into a blood orange is like opening a present. The outside is unassuming, but the inside is...
1 cup Eskal FreeNut Butter Smooth
2 tbsp Nuttelex (non dairy butter alternative)
1/2 cup icing sugar
3/4 cup light brown sugar
40 gms pure cocoa powder
3 x 75 gm packets of Eskal Original Gluten Free Pretzels
85 gms Eskal Noble Choice Dairy free dark chocolate
In a large stainless steel bowl, mix together the FreeNut Butter and Nuttelex with a large spoon. Add the icing sugar and light brown sugar until a thick dough has formed.
Roll dough into 30 small balls.
Sandwich the balls between two pretzels and place on a arge baking tray, lined with baking paper. Pop them into the freezer for 15 minutes.
In a double boiler, melt chocolate and remove from the heat.
Dip the pretzel bites halfway into the melted chocolate and place back onto baking tray. Refrigerate for a minimum of 15 minutes to allow the chocolate to set.
Credits: Eskal Allergen Friendly Foods