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!
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- 20 Grams cacao nibs BUY
- 25 Grams almonds BUY
- 25 Grams Shelled Pecans
- 25 Grams Shelled Hazelnut(s)
- 1 Tablespoon Black Chia Seed(s)
- 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 BUY
- 1 Teaspoon vanilla bean paste BUY
- 20 Grams honey BUY
- 3 Tablespoons shredded coconut BUY
- 50 Grams chocolate dark, roughly chopped BUY
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.
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.
Place coconut oil, vanilla and honey into the Thermomix bowl and melt 4 min/60°C/speed 2.
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.
Add the coconut and chopped chocolate to taste.
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.
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