Another one of our live videos. We are doing them every week that is possible on a Tuesday morning around 9.15-9.20 WST on Facebook and Instagram. Make sure you set an alarm...loads of fun and you can ask me anything!
These are little protein bars, you could of course cut them smaller than ours ended up. (In fact I recommend it!) They have the texture of my childhood favourite, coconut roughs, and they are soooo quick to make and really with just a few ingredients! Go and do...and then please tag #cookingwithtenina anywhere you put it, so I can find it and rave!
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!
- 300 Grams peanuts, roasted and salted
- 50 Grams cacao nibs BUY
- 100 Grams shredded coconut BUY
- 1 Tablespoon vanilla extract BUY
- 30 Grams coconut sugar
- 30 Grams coconut oil BUY
Place peanuts and nibs into a cold oven set to 200°C and roast 10 minutes exactly.
Place all ingredients, while the nuts and cacao nibs are still hot, into the Thermomix bowl and blend 1 min/speed 8. Scrape down sides of bowl and lid.
Blend a further 2 min/speed 6.
Pour into a lined loaf tin and freeze until solid. Cut and wrap individually. Store in the freezer or fridge until use.
These will melt quite quickly in the first few hours after being frozen, but then they should settle. I think they will go soft pretty fast though, so should remain chilled up until eating them.