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!
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 3 Cups Shredded Coconut (not desiccated) BUY
- 3 Tablespoons Coconut Oil 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 butter, 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 into clean and dry Thermomix bowl and melt 15 min/40°C/speed 1.
Scrape chocolate out of Thermomix bowl into a glass or ceramic bowl and dip each ball into chocolate using two spoons or forks, coating completely and generously.
Return to the fridge after allowing the chocolate to set slightly at room temperature.
Serve with coffee or as an After Dinner Mint.
Coconut Butter can be purchased in health food stores, or you can make it yourself.