Tag Archives: chocolate

To Live for Chocolate Tart – in the Thermomix

To Live for Choc Tart

First of all, let me just say that I found this recipe online this week. By no means is it my own recipe – all credit goes to Whole Food Simply. I’ve simply converted their recipe (see here for the original) into the Thermomix recipe.   What I especially love about this recipe is that there is no sugar! That, and no baking time are winners in my eyes!

Ingredients:
BASE
150g Raw Hazelnuts
100g Medjool Dates (approx. 12 small or 6 large) – make sure they are pitted!
70g Dessicated Coconut

TOPPING
1 medium-large avocado
40g cocoa (or cacao, or carob)
200g Medjool Dates (approx. 1 cup) – again, make sure they are pitted!
60-80g Butter (the original recipe uses coconut oil, but I only had fresh butter on hand)
100g Raspberries, frozen is fine

Method:
BASE
1. Weigh all ingredients into the Thermomix bowl.
2. Mix Speed 7, for 10 seconds.
3. Press into lightly greased flan tin (with removable base); or spring-form cake tin. I use the MC on some baking paper to press in tightly.
4. Place into freezer whilst making topping.
To Live For Chocolate Tart base

TOPPING:
1. No need to clean the bowl! Weigh in topping ingredients (excluding the raspberries), and mix Speed 4-5 for 10 seconds.
2. Scrape down the side of the bowls, and mix again Speed 4-5 for 5 seconds.
3. Weigh in the raspberries; and mix Speed 5 for 5 seconds (mix on stirring speed if using fresh raspberries).
4. Dollop the topping onto the base and smooth with a spatula.
5. Place in the freezer, and store there until ready to use!

It’s quite easy to slice when it’s cold out of the freezer. Plate up and leave to rest for 10-15 minutes before serving. Lovely as a dessert, or slice cold into bite size pieces for a quick and healthy snack!

To Live for Chocolate Tart

Bliss Balls

It’s a super hot day in Melbourne today – currently hovering around 40 degrees (celsius that is)…so what better than a no-bake recipe that’s packed full of energy for an afternoon (pre-swim) snack!!

Ingredients:

200g dates

100g almonds

150g crio bru

150g craisins

30g butter/coconut oil

60g maple syrup/honey

desiccated coconut for rolling

 

Method:

  1. Weigh all ingredients (excluding the coconut) into the Thermomix.
  2. Blitz for 20-30 seconds on speed 8.
  3. Scrape down sides and blitz again for 10 seconds on speed 8.
  4. Wet hands and roll into small balls; and toss in coconut.
  5. Keep in fridge (for as long as they’ll last)!

Double Layered Raw Chocolate Fudge (nut-free)

ChonnyM:

Guess what I’ll be making this weekend…

Originally posted on Hot Pink Chilli:

I posted this photo on my personal facebook and Instagram last night and it caused quite the furor! I’d go so far as to say, it ‘went viral’. Ok not quite but I had everyone begging me for the recipe, so here it is :) I take no responsibility for the over consumption of said fudge!

I can in no way, claim this recipe as my own,. I found this over at PaleOMG and let me tell you… it is dangerous to have this in large amounts in one’s fridge.D.A.N.G.E.R.O.U.S! I modified Juli’s recipe a little bit to suit our needs and this i what I came up with. I’m sorry for the lack of photos. There are only 2 pieces left…

  • 200g / 1 C Coconut Oil (melted or solid)
  • 240g / 1 C Tahini
  • 150g / 1/2 C Coconut nectar (or raw honey, or real maple syrup)
  • 30g…

View original 252 more words

Double Chocolate Caramel Slice – in the Thermomix

I’ve promised this one for a while now…it’s one of the first recipes I converted to Thermomix!

INGREDIENTS:

Base:
125g butter
100g plain flour
20g cocoa
60g coconut
90g brown sugar

Caramel:
400g tin sweetened condensed milk
2Tbs golden syrup
60g butter

Choc-Top:
200g chocolate
50g copha

Method:
1. Preheat oven to 180 degrees Celsius.
2. Grease and line a slice pan or square cake pan.
3. Melt butter, 2 minutes, 70 degrees, speed 2.
4. Add flour, cocoa, coconut and sugar.
5. Mix slowly up to speed 4 for 20-30 seconds. Stop to scrape down the sides if required.
6. Use small square of baking paper over the bottom of the MC to press evenly into slice pan.
7. Bake for 15 minutes, or until slightly golden.

Caramel:
1. Add caramel ingredients to Thermomix.
2. With MC in place, cook 5 minutes, 70 degrees, speed 3.
3. Pour over base (use spatula to pour slowly).
4. Return to oven for 12 minutes.
5. Cool in tin, then refrigerate for 3-4 hours or overnight.

Topping:
1. Combine chocolate and copha in Thermomix.
2. Chop 5-10 seconds speed 8.
3. Melt 2 minutes, 50 degrees, speed 3.
4. Pour evenly over chilled base and caramel, allow to set.

Cut into small pieces, it’s rich and decadent!!

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