This is a copy of a yummy morsel I ate whilst on my girls weekend recently. The Wild Fig in Scarborough had them winking at me in a glass cabinet, so (for strictly research purposes) I purchased one, intending to share it with said girls…it barely made it the few metres back to our apartment. However, I think I have pretty darn near got them right, after a couple of batches just to be sure! I hope you like…they will certainly be showing up in my fridge again, and I don’t say that too often…not that I don't like what I create, I just prefer to move on to something different. Ahhh, sigh….the things I sacrifice for you all!
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!
- 200 Grams Shredded Coconut (not desiccated) BUY
- 70 Grams Coconut Oil plus a bit more for the coating BUY
- 3-10 Drops doTERRA Peppermint Oil depending on how minty you like it BUY
- 75 Grams Pure Maple Syrup
- 1/2 Cup Almonds (optional) BUY
- 300 Grams Chocolate 70% Dark in pieces BUY
Place coconut, coconut oil, peppermint oil and maple syrup into Thermomix bowl and blend 10 sec/speed 6. Stop and scrape down sides of bowl and around the blade. Repeat 4 times or until you are happy with the texture.
Add almonds if using during last blend. Line a baking tray with paper.
Using wet hands, form into 10-12 large balls, pushing together to compress mixture.
Place into the fridge for at least ½ hour.
Place chocolate and 2 tsp additional coconut oil into a tall preferably plastic container. Melt in the microwave on highest setting for 1-2 minutes, (or as needed) stirring vigorously with a spatula between bursts of heat. Once the entire thing is liquid, and glossy, place the container onto a folded tea towel on your benchtop.
Dip each ball into chocolate using two spoons or forks, coating completely and generously. Place onto a flat tray to set.
Return to the fridge until set.
Serve with coffee or as an After Dinner Mint.