Ingredients
Base
- 100 grams Shredded coconut
- 1 heaped tablespoon coconut oil
- 150 grams Sulphurfree dried cranberrys
- 1 level teaspoon Vanilla Paste
- 30 grams Honey raw
Choc Topping
- 50 grams cacao butter
- 75 grams coconut oil
- 30 grams cacao powder
- pinch Himalayan salt
- 1 level teaspoon Organic Vanilla Paste
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Make coconut butter
Blend Shredded coconut and coconut oil for up to 3mins, spd 5 scraping down regularly until coconut liquifies.
Add remaining ingredients for 30secs sp5 until combined
Press into small lined tupperware container.
Chop Cacao butter 20secs sp8. Scrape down sides
Melt for 2mins Sp4 at 37deg, add remaining ingredients and mix well for 30 secs sp8, scrape down and blend again if necessary until combined.
Pour on top of Cranberry base and freeze for 30mins minimum before cutting and serving.
Cranberry Base
Choc Topping
Tip
Honey may be substituted for Maple syrup, Rice malt syrup or Coconut nectar.
Cranberries may be subsituted with other dried fruits.
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.
Comments
Great recipe! I left the honey out and doubled the chocolate part the second time i made it and it was divine. Big thumbs up from friends. Thankyou for posting this recipe. The Himalayan salt makes it taste amazing! I'll be making this many times.
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