Ingredients
Almond Butter
- 250 grams Roasted almonds
- sea salt
Cups
- 200 grams almond butter
- 80 grams coconut oil
- 40 grams Maple syrup
- 60 grams Shredded coconut, Plus extra for garnish
- 6 Raw dates, Pitted & Cut in half
Cacao glaze
- 60 grams coconut oil
- 40 grams Raw Cacao
- 1-2 tablespoon Rice bran syrup, or to your taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place roasted almonds into bowl & mill for 30 seconds, speed 9
Scrape down bowl add salt to taste & process again for another 30 seconds
Scrape again & if needed process for another 15-30 seconds or until paste/butter consistancy.
Scrape out bowl and reserve butter for later
Cups
Melt coconut oil in bowl 60degrees, 2 min, speed 1
Add remaining ingredients including the almond butter & mix together on speed 3 for 10 seconds to comine all ingredients.
Spoon teaspoons of mixture into silicon cupcake molds spreading evenly on the base so they are flat and put in freezer for 20 min or until firm
Take out of freezer and place the date half in the center.
Pour the cacao glaze (recipe below) over the date mixutre & sprinkle with extra coconut then return to the freezer to set.These need to be kept in the fridge or freezer or they will be too soft.
Put coconut oil, Caco & rice bran syrup into bowl & melt for 2 min 60 degrees, speed 1. (Or until melted)
Mix on speed 3 for 5-10 seconds to combine.
Almond Butter
Cacao Glaze
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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