I may be a little late for ‘Straya Day’, but if you have a few ingredients in the cupboard, you can whip this one up in no time and be lounging at the pool/beach/boat/barbie nibbling on these which are a little healthy after all!!
I am working on so many recipes right now and really want to show you all the beautiful wedding fun we had on January 12th, but life keeps getting in the way…so stay tuned, and in the meantime, sign up on Facebook, Instagram, Twitter, or Pinterest and keep upt to date with all the latest as it comes to hand…..(not the least of which is a great new class menu in the planning as we speak!!)
I am happy to report that BOOK TWO is well underway and so things have slowed down a tad on here…as you would expect! Some of these recipes I am putting up now are a sneaky peek of things to come, but I like to have a ratio of 70:30, new:blogged recipe content. Is there any recipes not in FFS you would like to in the new book?? Let me know.
In the meantime….go, Crio up, crank a rousing chorus of Waltzing Matilda, and enjoy your day off….
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- 100 g Crio Bru CrioBru granules
- 50 g honey
- 50 g coconut oil plus some extra
- Pinch Pink Salt Flakes pink salt flakes BUY
- 2 tsp Vanilla - Bean Paste Heilala vanilla bean paste BUY
- 300 g nuts, roasted or raw, nuts of choice (I used cashews, pistachios, almonds and hazelnuts)
- 100 g dried fruit of choice (I used craisins, apricots and dates)
- 70 g chocolate chips plus some extra
- Shredded coconut to garnish
For those Crio Crazy fans out there who have no Thermomix/Thermochef/hotmixPRO etc, please just use a saucepan to melt the CrioBru and honey mixture in the first step. Transfer mixture to a standard blender and proceed with the recipe. You will need to add time to all the steps.
Place Crio Bru, honey, coconut oil, salt and vanilla into Thermo bowl and blend 3 min/60ºC/speed 2-3 or until well melted. Increase speed to blend 10 sec/speed 6. Scrape down sides of bowl.
Add nuts, dried fruit and chocolate and blend 1 sec/Turbo. Repeat if needed. It should be quite a chunky mixture with lots of texture.
Press into a 22cm square slice tin with removable base and using a piece of baking paper, compress really well using the MC to push it into the tin. Refrigerate.
Melt some additional chocolate (a handful of choc chips) with 1 tbsp coconut oil, in microwave 1 minute on highest setting. Stir with metal spoon, if not fully liquid, return to microwave further 15-30 seconds.
Spread over the top of slice and sprinkle with shredded coconut. Refrigerate until chocolate is well set. Slice into squares and serve. Keep refrigerated in an airtight container.