So easy and quick to make at a moment's notice when required! You’ll be making a couple of batches of these, and actually ... as it is a little bit healthier than most. This recipe is not unlike the Coconut Cashew Fudge that literally went viral on social media a little while ago. This recipe also appears the Merry Christmix books, and is of course free with Insider Club Membership....and now you lucky ducks have got your hands on it. Yes of course, you can thank me later.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 200 Grams almonds BUY
- 55 Grams coconut oil BUY
- 30 Grams real maple syrup
- Generous pinch pink salt flakes BUY
- 100 Grams chocolate dark in pieces BUY
- 1 Tablespoon coconut oil BUY
Place nuts, coconut oil, maple syrup and salt into Thermomix bowl and blend 1 min/speed 5-6, stopping to scrape down sides of bowl as needed. You are creating a paste, so add more time if necessary.
Press into shallow oblong plastic container (12cm x 18cm approx) and place into freezer.
Without washing bowl, place chocolate and coconut oil into Thermomix bowl and melt 6 min/37°C/speed soft or until melted and liquid.
Spread on top of nut base and return to the freezer until chocolate is set. Remove completely from plastic container to cut into squares. Store in the freezer.
That's all the recipes!
No more recipes to load