Dark Chocolate with Pink Salt Crumble Topping
Having this in your pantry is a little dangerous, but I like to live on the edge! SO...get onto it people. Part of our Humble Crumble ebook, easy!
It doesn't seem possible but it is now a couple of years since we did our Humble Crumble project. It is available only to Insider Club members, but we may enlarge on it soon as the cooler weather is around the corner and let it out there to all of you. This is just a taster of what you may expect.
A crunchy, chocolatey topping that works really well on top of cooked strawberries, or other berries, as part of a layered breakfast in place of granola, or on top of pancakes, waffles as a little crunch element, or even on top of a silky smooth chocolate dessert. We also like to toss it through hot popcorn and have it get all melty and salty. It is a delicious treat on movie night!
Need
- 20 Grams cacao nibs BUY
- 25 Grams almonds
- 25 Grams pecans
- 25 Grams hazelnuts
- 1 Tablespoon chia seeds
- 10 Grams coconut sugar
- 2 Pinches pink salt flakes BUY
- 15 Grams cocoa powder BUY
- 80 Grams rolled oats gluten free
- 50 Grams coconut oil
- 1 Teaspoon vanilla bean paste BUY
- 20 Grams honey
- 3 Tablespoons shredded coconut
- 50 Grams chocolate dark, roughly chopped BUY
Do
- 1
Place the cacao nibs and nuts onto a lined tray and into a cold oven set to 200°C. Roast for exactly 10 minutes. They will be very fragrant and just browning. Cool slightly. Reduce the oven to 170°C.
- 2
Place cooled nibs, nuts, chia seeds, coconut sugar, salt, cocoa and rolled oats into the Thermomix bowl and chop 0.5 sec x 4/turbo pulse. Set aside in a large mixing bowl.
- 3
Place coconut oil, vanilla and honey into the Thermomix bowl and melt 4 min/60°C/speed 2.
- 4
Pour over the nut mixture and stir to combine. Spread out onto a lined baking tray and bake 20-25 minutes until fragrant and toasty. Cool.
- 5
Add the coconut and chopped chocolate to taste.
- 6
Use as desired on top of cooked fruit as a crumble, or go wild and serve as a topping for pancakes, porridge, custard, chocolate pudding. Store in an airtight jar until use. It is pretty good in front of Netflix too I might add...straight from the jar.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
