I had a fit of late night baking, as I have been a little slack in the new recipe department (on here...been manic elsewhere!) and this is the rather delicious result. I had everthing on hand and I have to say almost any nut or seed would suffice, but don’t take my word for it, give them a whirl.
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!
- 300 Gram cashews
- 50 Gram Coconut - Sugar coconut sugar
- 30 Gram honey
- 1 large egg
- 1 Teaspoon baking powder
- 2 Teaspoon Vanilla - Bean Paste vanilla bean paste BUY
- Pinch Pink Salt Flakes pink salt flakes BUY
- 30 Gram Coconut - Shredded shredded coconut BUY
- 100 Gram dried cherries or cranberries
Place cashews onto a paper lined tray and into a cold oven set to 200°C. Toast for 10 minutes. Remove nuts from oven and cool slightly. Reduce oven temperature to 170°C.
Place 250g of the roasted cashews into Thermomix bowl and blend 30 sec/speed 10 stopping to scrape down sides of bowl as needed.
Add sugar and honey and bend 10 sec/speed 8.
Add egg, baking powder, vanilla and salt and blend 10 sec/speed 8.
Add remaining cashews and coconut. Blend 6 sec/speed 6.
Stir cherries or craisins through using your spatula. Scrape mixture out of the Thermomix bowl and place into the fridge for 10-15 minutes.
Scoop mixture into tablespoon sized balls onto a lined tray approximately 10-12 cm apart.
Bake 10 minutes until golden and fragrant. Cool on baking tray before transferring to wire rack.
I added 50g cacao nibs with the cherries, you could add the same amount of chocolate chips as desired.