Cacao Nib Crackers
I love anything with texture. I think part of the joy of cooking is balancing flavour and texture to give the eater the best experience possible. So it follows as the night the day that cacao nibs should be in crackers doesn't it? They maintain their crunchy texture throughout. What is more, they are a health food with amazing properties. They are literally the inside of a fermented and dried cacao bean. That is it! All natural. For those of you still wondering where to get cacao nibs from they are pretty easy to source through health food suppliers. They may just change your chocolate life!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 60 Grams Cacao Nibs
- 2 large dried mild chilli such as Ancho or Pasilla
- 3 Teaspoons Pink Salt Flakes BUY
- 80 Grams Coconut Sugar
- 300 Grams bakers flour
- 3 Teaspoons baking powder
- 120 Grams Extra Virgin Olive Oil (EVOO) BUY
- 100 Grams dry red wine
- More salt as needed
- Cacao Butter to serve
Place cacao nibs onto a paper lined baking tray and into a cold oven set to 160°C for 20 minutes.
Remove. Increase oven temperature to 180°C.
Place dried chilli and salt into Thermomix bowl and mill 20 sec/speed 10. Don't breathe it in!
Add remaining ingredients except toasted cacao nibs. Knead 1 min/Interval.
Add cacao nibs and combine 10 sec/Interval.
Tip out onto floured bread mat and push together.
Roll out to approximately 2mm thickness and either cut rounds or score into squares. Transfer crackers onto baking paper lined tray and sprinkle with additional salt.
Bake 20-25 minutes or until fragrant and crisp.
Serve with cheese board, or Toasted Cacao Nib Butter.
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