Really more of a treat than something for the kids after school…but still pretty healthy if you use the right chocolate. I know chocolate has a bit of a bad rap from time to time, but I totally disagree. If you are eating dark chocolate from a good source, you will find you are eating a very high antioxidant, low sugar treat. (That's my story and I'm sticking to it!) I recently came across an amazing chocolate product that you will no doubt have noticed has started showing up in my recipes and will show up more and more I think, as I am loving it so much. Tonight I did a Beef Chili with Crio Bru which was DIVINE! The Aussie site is finally up and running which is just as well…it certainly has been giving me the energy I need to finish all the tasks I have on my plate at the moment. NO literally on my plate…who wants to help me eat my way through this darn recipe book? So much food, so little time…where are you Nikki? Just call me your local takeaway!
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 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!
- 40 Grams anise seeds
- 70 Grams Cherries dried
- 70 Gram Australian dried Apricots
- 70 Grams salted cashews roasted
- 400 Grams Chocolate dark in pieces BUY
Place anise seeds into Thermomix bowl and mill 20 sec/speed 9. Reserve 1 tsp and keep the remainder in a container for later use.
Reserving a few for garnish, place most of the cherries, apricots and nuts onto Silpat Mat in a large circle or square so that there is space between. Sprinkle milled anise powder over and set aside.
Temper chocolate by placing 300g into Thermomix bowl and milling 10 sec/speed 9. Scrape down sides of bowl and melt 10 min/37ºC/speed 1. Increase heat to 50ºC and melt 1 min/speed 1.
Add remaining 100g of chocolate pieces and stir for 2 min/speed 1 or until all chocolate has melted.
Pour over arranged fruit and nuts evenly so that they are covered. Stud with reserved fruit and nuts. Chill until firm and break into pieces.
Milling only 1 tsp of anise seeds is difficult, thus the larger amount. The extra milled anise powder will stay fresh in an airtight container kept in a dark, cool pantry or drawer for around 2 months.
This is a sweet snack full of chewy fruit and crunchy cashews, perfect to nibble or wrap as a gift.