thumbnail image 1
thumbnail image 1
Preparation time
10min
Total time
10min
Portion
12 piece(s)
Level
easy

Ingredients

BASE

  • 50 grams raw cashews
  • 50 grams raw almonds
  • 100 grams dried apricots

TOPPING

  • 270 grams coconut cream
  • 50 grams sunflower seeds
  • 10 grams vanilla bean extract
  • 30 grams Maple syrup

Accessories you need

  • Spatula TM5/TM6
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Recipe's preparation

    BASE
  1. Blitz all ingredients on speed 9 for 20-30 seconds until mixture is fine & moist, then press into moulds (I use silicone cupcake moulds). Place in freezer while you make the topping.

  2. TOPPING
  3. Blitz all ingredients on speed 7 for approx 30 seconds then pour over the base in the moulds.Put back in freezer and allow to set for about an hour.

     

Tip

Store in freezer (can defrost for a minute before eating).

Thermomix Model

  • Appliance TM 31 image
    Recipe is created for
    TM 31

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.

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Apricot & Coconut Cream Cups

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Comments

  • 27. August 2017 - 21:42
    5.0

    Can I give 6 stars to your recipe????
    It's absolutely AMAZING!!!!

    I made them a bit naughty substituting the sunflowers with chocolate chips...Big Smile

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