I have a friend of the family coming to stay. No pressure at all. She is gluten, dairy, egg, almond, banana and a few other things intolerant. (Insert scared face!!) But I do love a good challenge. I have to admit no eggs is a tough one when combined with everything else she cannot have. I am a dessert queen and have to offer at least something delish that ticks all the boxes...this was the answer. Thank goodness sugar free was not on that list...some things have to give right?
Hopefully she’ll love them and eat them all, as I am a bit too fond of them and my skinny jeans just don’t like it!
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- 180 g shredded coconut
- 3 tbsp Coconut Butter Recipe
- 80 g Coconut - Oil BUY
- 10 Drop doTERRA - Peppermint Oil BUY
- few Drop pandan paste (for colour)
- 50 g Pure Maple Syrup BUY
- 300 g Chocolate - Callebaut dark, (above 70% is dairy free) in pieces BUY
- 40 g Coconut - Oil BUY
Place all Coconut Filling ingredients into TM bowl and blend 10 sec/speed 6. Scrape down lid and sides of bowl and repeat.
Refrigerate for a few minutes while you prepare the chocolate.
In a clean dry TM bowl, melt the chocolate and the coconut oil 6 min/50°C/speed 1. Stop and make sure all the chocolate is beneath the blades as required. Add melting time if needed.
Arrange silicone cupcake liners in a 12 hole muffin tin.
Roll the filling out between baking paper sheets and cut into rounds the will fit inside the silicone liners easily. (Slightly smaller is better)
Divide half of the melted chocolate between each liner and swirl it around gently so you get coating up the sides of the liners.
Place a disk of the coconut filling into the centre of each and top with remaining chocolate. Tap the tin quite firmly on the bench to level and refrigerate until set. Keep in the fridge until ready to eat.