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!
150g Raw Hazelnuts
100g Medjool Dates (approx. 12 small or 6 large) – make sure they are pitted!
70g Dessicated Coconut
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
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.
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!
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!!
150g crio bru
30g butter/coconut oil
60g maple syrup/honey
desiccated coconut for rolling
- Weigh all ingredients (excluding the coconut) into the Thermomix.
- Blitz for 20-30 seconds on speed 8.
- Scrape down sides and blitz again for 10 seconds on speed 8.
- Wet hands and roll into small balls; and toss in coconut.
- Keep in fridge (for as long as they’ll last)!
I’ve promised this one for a while now…it’s one of the first recipes I converted to Thermomix!
100g plain flour
90g brown sugar
400g tin sweetened condensed milk
2Tbs golden syrup
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.
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.
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!!