Ingredients
Raw Choc Cups
- 1/2 C cacao powder
- 1 pinch sea salt
- 1/2 C coconut oil
- 1/4 C Maple syrup
Nutty Filling
- 1/4 C nut or seed butter (almond, cashew, hazelnut, sunflower seeds)
Nut Free Filling
- dried fruit (apricot, craisin, sultana)
- fresh cherries with stalk
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add Melted Coconut oil to TM Bowl
If Coconut Oil is in a solid form due to cooler weather, melt for 60 sec, 50deg Speed 1
Add Maple Syrup, Cacao and Salt and mix for 2 min Speed 3 until no clumps are present.
Spoon 1 to 2 tsp of mixture into petit four cases or mini muffin cases.
Adding Nuts? Spoon ½ tsp almond or seed butter into the centre of each chocolate.
Top each chocolate with 1 more tsp of chocolate mixture. Top with toasted slithered almonds or push a cherry or dried fruit piece into chocolate.
Place in Freezer to set for 15-20min.
Store in fridge or freezer.
Tip
Adapted from Dr Andrea Robertson
www.thenutritiondetectivesolution.com
Photographed & converted by Belinda Mercorella
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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