Ingredients
Base
- 100 g dessicated coconut
- 200 g sultanas
- 200 g dried cranberries or craisins
Icing
- 200 g block of dark chocolate, good quality
- olive oil, Splash
Icing - dairy free alternative
- 150 g cacao powder
- 50 g Rapdura Sugar, Or natural sweetener of your choice
- 30 g coconut oil
- pinch salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Add Dessicated coconut, sultanas and cranberries into mixing bowl. Blend 10 sec / sp 9. Check mixture. If it requires more moisture, add a splash of water (no more than 10-20g) and bind, 3 sec / sp 9.
2. Turn mixture out into slice tray or dish. Push firmly into tray Using fingertips. HINT: Damp fingers will help with forming your slice and excess mixture will not stick to your hands. Ensure mixture is well compacted to hold together.
You may also like to form mixture into balls. See tips below.
1. Break block of chocolate into pieces and add to mixing bowl with oil and salt.
2. Melt 2 min / 70 / sp 2. MC off.
3. Spread evenly over slice and leave in fridge to set/chill.
Once chocolate has set, slice and serve. Store remainder in an airtight container in the fridge.
1. Add all ingredients to mixing bowl.
2. Melt 2 min / 70 / sp 2. MC off.
3. Spread evenly over slice and leave in fridge to set/chill.
Once chocolate has set, slice and serve. Store remainder in an airtight container in the fridge.
Base
Icing
Icing - dairy free alternative
Tip
For a twist on presentation, mixture can be rolled into bite sized balls, and then either half dipped or fully dipped into melted chocolate.
Adding oil to melted chocolate will keep it smooth and shiny, as well as preventing it from seizing. To enhance the coconut flavour, substitute the splash of olive oil for coconut oil.
Remove MC when melting chocolate – again, keep any extra water and moisture out of the chocolate mix.
Using a good quality chocolate or cacao will reduce the need to add extra sweeteners. If you find the chocolate mixture bitter, you can add a splash of maple syrup, or substitute the rapadura sugar for maple syrup.
Thermomix Model
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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.
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