Originally this recipe appeared in Keeping it Simple, my second book, but for this Insider Club, we have made it a little more healthy by using less sugar, and switching out a few options to be a bit more health friendly. But don’t let that dissuade you. They still taste amazing. They are still really really quick for when a desperate munchie moment strikes and of course, we have a great video to go with them! Hope you will love watching, then cooking! (And then of course, eating!)
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 sort out your pantry and fridge and is ready for your shelfies now! 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!
- 160 Grams whole almonds
- 4 egg whites
- Pinches pink salt flakes BUY
- 300 Grams coconut sugar
- 75 Grams cocoa powder dark BUY
- 50 Grams shredded coconut
- 150 Grams cacao nibs BUY
To toast almonds, place onto a lined baking tray and place into a cold oven set to 200°C. Cook exactly 10 minutes. Reduce oven temperature to 180°C.
Place egg whites and salt into Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3.
Remove Butterfly. Add remaining ingredients starting with the almonds. Blend 15 sec/speed 8.
Dollop tablespoon sized mounds onto lined baking trays and bake 15-18 minutes unti firming up around the edges.
Cool completely on trays before removing from paper. Store in airtight container.