Of course there will be those amongst you who think that chocolate for breakfast is not a good idea. But to you I say, why not? Chocolate is full of anti-oxidants, and don’t get me started on dates...they are so good for you! (That is my story and I am sticking to it.) If you have never had chocolate for breakfast, then now is the time to start. Check the guilt at the kitchen door and get onto it. You can thank me by joining us on the Inside. Wink wink.
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- 60 g shredded coconut
- 40 g Coconut - Oil + 20g extra BUY
- 30 g Pure Maple Syrup BUY
- Generous pinch Pink Salt Flakes BUY
- 2 tsp Vanilla - Bean Paste BUY
- 15-20 Medjool dates
- 200 g Chocolate - Callebaut dark 70% in pieces BUY
- Crio Bru granules, pink salt flakes and shredded coconut to garnish BUY
Place coconut, 40g coconut oil, maple syrup, salt and vanilla bean paste into TM bowl and blend 1 min/speed 4-5, stopping to scrape down sides of bowl as needed. This will be quite often as the volume of mixture is fairly low. Increase to speed 6-7 if you want a finer blend.
Split dates lengthways and remove pits from dates and discard.
Spoon coconut filling into each date and using wet hands, make it as smooth as possible across the top.
Place filled dates into freezer.
Place chocolate and remaining 20g coconut oil into clean, dry TM bowl and melt 15 min/37°C/speed 1.
To be ready to enrobe dates in chocolate, prepare a little of each garnish for easy access.
Place a bowl for dipping near a piece of clean baking paper on a tray. Pour enough melted chocolate to cover a couple of the dates into bowl and using a fork dip a date, rolling it in the chocolate until well coated. Remove carefully and place onto baking paper.
Garnish with just a little of topping of choice.
Continue with each step until all dates are coated. Allow to set at room temperature. Place into paper cases of choice and store refrigerated until use.