Ingredients
Base
- 285 grams macadamia nuts, raw
- 200 grams Shredded coconut, preservative free
- 160 grams Activated Buckwheat, also known as Bukinis
- 2 teaspoons Mesquite Powder
- 1/2 teaspoon salt, or to taste
- 1 bunch thyme spings, leaves only
Chocolate Layer
- 140 grams macadamia nuts, raw
- 240 grams coconut cream
- 120 grams cacao powder, raw
- 105 grams coconut oil
- 50 grams coconut nectar, or to taste
Garnish
- 1 bar Salted Caramel Chocolate, Loving Earth or other bar of choice
- A few sprigs fresh thyme, leaves only
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Measure macadamia nuts, shredded coconut and Bukinis into the TM bowl 1 min/speed 7. Scrape down sides of bowl.
2. Add Mesquite Powder, salt and thyme leaves 2 minutes
"Closed lid" 
"Dough mode" . At this point mixture should easily stick together.3. Spoon mixture into lined moulds of cupcake tin and set aside.
1. Without cleaning TM bowl, measure all Chocolate layer ingredients into bowl and blend 2 min/speed 8.
2. Pour chocolate mixture over base layer in each cupcake mould. Refrigerate for 2 hours minimum to set.
1. Grate or slice Salted Caramel Chocolate Bar with knife to make thin decorative shards.
2. Remove cupcake tin from refrigerator and garnish each mould with caramel chocolate shards and fresh thyme leaves. Serve immediately or store in refrigerator to save for later.
Bottom layer
Chocolate layer
Garnish
Tip
I adapted this from 'Dark & Salty Caramel Thyme Tarts' by Tori Fleuren, Raw-Lishous which I found in the Loving Earth dessert online recipe collection.
I make my own cupcake liners by cutting pieces of baking parchment into 10 cm squares, then creasing into cupcake moulds to fit.
I find it is helpful to taste test bottom layer mixture for sweetness before pouring into moulds. This is because the recipe is calibrated at a low level on the sweetness radar and sometimes I crave that extra bit of loveliness, so when in such a mood I've measured in in 30 - 40 grams of rice malt 2 min/"Closed lid" "Dough mode" which to me, perfectly satisfies!
I've also made this without Mesquite, when I could not find any in the shops! In this case, I found the added rice malt as described above, really helped out, made all the difference in its own way. My guests didn't even guess that there was a missing ingredient!
I also always taste test bottom layer for texture before mould pouring. This is becuase sometimes I'm in the mood for a smoother texture and at other times I delight in that extra sensation of crunch. For a smoother bottom layer, simply blend extra 1 min/speed 7 - 8 before pouring into moulds.
Tori Fleuren's original recipe calls for Camelized Bukini Clusters added in to make a trio of garnish ingredients. I've never sought these out, so haven't tried sprinkling them with the fresh thyme leaves and Caramel Chocolate shards, though thought to mention in case anyone has easy access to these and would like to add that extra touch of indulgence!
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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