Desserts

Gingerbread Peanut Butter Christmas Tree Tear and Share

Cooking method:

Food Processor
  • Prep Time: 15 mins
  • Total time: 40 mins
  • Skill Easy
  • Serves 8 people

Gingerbread Peanut Butter Christmas Tree Tear and Share

A fun festive recipe for all the share!

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Nuts, Dairy

Ingredients

  • 280g peanuts
  • 1/2 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp molasses
  • 1/4 tsp ground nutmeg
  • Pinch salt
  • 30g melted coconut oil
  • 15g light brown sugar
  • 2 sheets of vegan puff pastry
  • 20g melted dairy free butter

Cooking mode

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Method

  • Step 1

    Preheat the oven to 180c and add scatter the peanuts onto a baking tray. Place them into the oven to roast for 10 minutes.

  • Step 2

    Allow to cool for a few minutes before adding to your ninja. Blend until nut butter forms. This should take about 5 minutes and you’ll need to scrape down the sides a couple of times.

  • Step 3

    Once smooth and nut butter like add the coconut oil, 1/2 teaspoon cinnamon, molasses, nutmeg and salt and blend for just enough time for the mixture to combine.

  • Step 4

    In a bowl combine the light brown sugar and remaining 1/2 teaspoon of cinnamon.

  • Step 5

    Next roll out both sheets of puff pastry and place one on top of the other without pushing down. Find the centre of the side at the top of the pastry and cut two lines down to corners on the same side to make a triangle. Save the cut offs to make a star to place on the top. Cut a trunk in to the bottom.

  • Step 6

    Next spread the gingerbread peanut butter all over one sheet of puff pastry. Sprinkle over the sugar cinnamon mix and then carefully place the other sheet on top.

  • Step 7

    Cut lines all the way up both sides to the top of the tree and then twist the pieces. Press the edges of each twist together.

  • Step 8

    Once both sides of the tree are twisted place the star on top of the tree gently pressing it to attach.

  • Step 9

    Bake in the oven for 20-25 minutes. Allow to cool for a few minutes before tearing of branches to eat.

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