- TM 31
Ingredients
Inca Inchi Protein Bar
- 250 grams almond
- 4 level tablespoons Inca Inchi Protein Powder
- 1/4 cup Shredded Coconut
- 1/2 teaspoon Seaweed salt
- 1/2 Cup Coconut oil
- 2-4 level tablespoons honey or Rapadura Sugar Syrup or coconut nectar, according to taste
- 1 vanilla bean scraped or 1 tsp vanilla bean paste
Cacao Topping
- 1/2 Cup Cacao Wafers
- 2 tablespoons coconut oil
- 2 tablespoons honey or Rapadura Sugar Syrup or coconut nectar
- 1/2 Cup activated almonds chopped
- Pinch Seaweed salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
1. Mill almonds 10 sec sp 8, add shredded coconut, inca inchi protein powder, and salt for 6 seconds speed 3. Set Aside.
2. Melt coconut oil for 1-2 minutes 50° speed 1 until melted and add sweetener of choice and whisk for 10 seconds speed 4. Add the almond meal mix - and process for 20 seconds speed 2 until mixture comes together.
3. Press mixture into a greased lamington tray and chill in fridge.
1. Melt cacao wafers, coconut oil and sweetener of your choice and salt for 5 minutes on 50° speed 2.
2. Once completely melted spread cacao mix on top of the base and sprinkle with chopped almonds. Return to fridge until chocolate hardens.
3. Remove from fridge and cut into bars or squares, serve, eat and enjoy!
4. Store in fridge.
Base
Cacao Topping
Tip
Original recipe from Cyndi O'Meara - //www.changinghabits.com.au/recipes-1/inca-inchi-protein-bars-topped-with-cacao
These are really nice served as an after dinner treat with coffee.
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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