ChocoNut RoundsMake on Drop
I usually have shredded coconut in my pantry, I always have dark chocolate and usually have Extra Virgin Coconut Oil.
Team all this up with the best vanilla on the planet, some great salt flakes and a bit of creativity and this delicious treat is what you get. Good for your mood, dark chocolate coconut treats!
We think adding in any of the doTERRA oils of your choosing to the chocolate part would be delish. Think wild orange and of course peppermint, but even cinnamon or cardamom would also be pretty yum! Which ever way you end up going, we say, enjoy!
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Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! 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 Coconut Oil plus some more BUY
- 2 Teaspoons Vanilla Bean Paste BUY
- 50 Grams Rice Malt Syrup or maple syrup BUY
- 1 Pinch Pink Salt Flakes BUY
- 200 Grams Shredded Coconut BUY
- 280 Grams Chocolate dark, in pieces BUY
Prepare a muffin tin with silicone liners or use a silicone muffin tin/chocolate mould of choice. Set aside.
Place coconut oil, vanilla bean paste, rice syrup and salt into Thermomix bowl and melt 5 min/37℃/speed 2.
Add shredded coconut and blend 30-40 sec/speed 8 until well combined.
Press mixture into prepared tin dividing between holes equally. Smooth with the back of a spoon to level. Refrigerate.
Melt the chocolate with about 2 tbsp additional Extra Virgin Coconut oil and stir to combine.
DIvide chocolate between holes and tap the trays on the bench to level. Refrigerate several hours until solid before unmoulding and placing into an airtight container. Store in the fridge. (Unless you eat them all at one sitting...be warned!)
This is just one of our Insider recipes. Join us today and start cooking!