Ingredients
Macaroons
- 160 g organic almonds raw
- 2 Limes, zest and juice
- 1/2 tsp sea salt
- 150 g agave or maple syrup
- 10 g Baby Spinach Leaves, trimmed
- 280 g Desiccated Coconut
Chocolate
- 110 g coconut oil
- 50 g cacao powder
- 75 g agave syrup or maple syrup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Line baking tray with baking paper and set aside.
2. Place almonds into the mixing bowl and mill 10 sec/speed 7.
3. Add lime zest, lime juice, 1/4 tsp salt, syrup, spinach and coconut and mix 15 sec/speed 7. Scrape down sides of mixing bowl with spatula. Mix again 15 sec/speed 7.
4. Take 1 tablespoon of mixture and roll into a ball and place on the baking tray. Repeat with remaining mixture. Chill in the fridge for 1 hour or until firm. Clean and dry mixing bowl.
5. Dip the base of the macaroons in the cooled chocolate, place on the baking tray and return to the fridge for 1 hour or until chocolate has set. Place macaroons in a sealed container and keep in the fridge for up to 5 days.
To make the chocolate:
1. Place coconut oil in the mixing bowl and melt 2 min 30sec/37C/speed 1.
2. Add remaining ingredients including the remaining salt and combine 1 min/37C/speed 1.
3. Blend chocolate 10 sec/speed 5. Transfer to a sealed container and cool completely.
Method
Tip
Keep in a sealed container in the fridge for up to a week.
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.
Comments
Hi, of all the syrups, honey is the best nutritional, followed by agave syrup, then golden syrup.
If you are monitoring GI, then stevia is definitely the lowest, followed by agave syrup, honey then maple syrup.
According to Sydeny Uni GI Database, brown rice malt syrup (Harvest brand) has a GI of 98 but is low in fructose. Other sweetners low in fructose are maple syrup and barley malt syrup.
You can use liquid Stevia but I'm not sure how much you would need - depends on the brand.
It all comes down to whether you are monitoring fructose or GI.
Hi, I just have a question in regars to the sugar (fructose) content of thsi recipe..to keep fructose down, can we swap teh agave or maple for rice malt syrup or do you recommned something natural like stevia...i know agave has alot more fructose than maple syrup so needed to ask.
TIA - M
Made these last night - super easy! I weighed mine out at around 17g each & made almost 40 from memory. I used a zester that makes thin strands & some of them didn't get chopped so I'd recommend a vege peeler instead & maybe put that in with the almonds?I couldn't find maple syrup (I know, right!?) so I used rice malt syrup & used regular chocolate with a bit of coconut oil in to help set.
Leave them to set on a Thermomat for easy removal!
Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure
Made these last night - super easy! I weighed mine out at around 17g each & made almost 40 from memory. I used a zester that makes thin strands & some of them didn't get chopped so I'd recommend a vege peeler instead & maybe put that in with the almonds?I couldn't find maple syrup (I know, right!?) so I used rice malt syrup & used regular chocolate with a bit of coconut oil in to help set.
Leave them to set on a Thermomat for easy removal!
Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure
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