Ingredients
Feijoa leather
- 4 Feijoas, peeled
Easter Eggs
- 1 sheet feijoa leather, from 4 feijoas
- 60 grams dates
- 40 grams Raw cacao powde
Chocolate
- 50 grams coconut oil
- 30 grams raw cacao powder
- 30 grams runny honey
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pulp the peeled fejoas in TM bowl for 40 seconds speed 9 or 10. You may have to scrape down the bowl a few times.
Pour the pulp on to a silicon baking sheet and put in a low oven about 100 degrees for about an hour until it has dried out and peels off the sheet.
Combine all ingredients in the TM bowl and pulverise speed 9 or 10 for about 30 seconds, you may have to scrape down once of twice.
Scrape out into a bowl, then shape using 2 teaspoons to shape quennelles (egg shapes). Try not to use your hands as it will melt the mixture too much.
Chill the quenelles while you prepare the chocolate.
Combine all chocolate ingredients and mix speed 7 for 10 seconds Scrape down if necessary.
Pour into a bowl. The chilled egg shapes are dipped in the chocolate and rolled around so they are completely covered. Chill again until the first layer of chocolate is firm then dip and roll again. Chill until the chocolate is firm. Enjoy. Flavour will intensify if you can keep them a day or 2 before eating.
Feijoa leather
Easter Eggs
Chocolate and assembly
Thermomix Model
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Recipe is created forTM 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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