Preparation time
20min
Total time
20min
Portion
15
piece(s)
Level
medium
Ingredients
Pudding
- 1 orange zest, Peeled
- 1 lemon zest, Peeled
- 120 grams raw almonds
- 150 grams pitted dates
- 200 grams dried apricots
- 1 tsp ground cinnamon
- 2 tsp mixed spice, can make your own
- 2 tsp vanilla extract
Raw Chocolate
- 100 grams raw cacao butter, cut into pieces or buy as buttons
- 30 grams raw cacao powder
- 60 grams Maple syrup, or honey to taste
- pinch salt
- 1 tsp vanilla extract, optional
- 1 drop Peppermint Oil, optional (only use therapeutic grade essential oils)
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Peel orange and lemon omitting the white pith. Dry with clean tea towel or paper towel. Blitz in Thermomix 10 Seconds Sp7. Scrape down and repeat if necessary.
- Add almonds and blitz 7 Seconds Sp 7.
- Add all other pudding ingredients. 7 Seconds Sp 7. Repeat to desired consistency.
- Transfer to another bowl ready to roll into bliss balls.
- Clean and dry
"Closed lid" - Cut cacao butter into 2cm chunks if not already in button form. Add Cacao butter to "Closed lid" . 5mins / 40 degrees/ sp2
Scrape down as necessary and extend time if necessary untl completely melted.
Meanwhile...form Pudding mixture into bite sized balls, use clean wet hands if needed to roll into round balls. - Once cacao butter is completely melted add remaining ingredients and combine 5 mins / 40 degrees/ sp1
Meanwhile, put pudding balls into fridge to chill. - Once combined, take a teaspoon and taste your chocolate. adjust sweetner or cacao powder to your liking.
- Pour raw chocolate into a small bowl and prepare to dip your puddings.
You can sit this bowl in a larger bowl with warm water in it to keep your chocolate runny. - Using a fork and spoon, dunk and cover each ball in chocolate and place intoa lined container.
Repeat for all balls and then place into the fridge.
The taste improves over the coming days as the flavours infuse.
Pudding
Raw Chocolate
Tip
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Thermomix Model
-
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Recipe's categories:
Afternoon tea
Creative
Natural
Christmas
Easter
Halloween
Mother's Day
Dessert
Gluten free
Non-dairy
Vegetarian
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Comments
These are so flavoursome! 😋
I ran out of time to make the choc coating, so I just rolled in some dessicated coconut. Delicious! 🙂