Given how medical science is now touting the benefits of dark chocolate, you have no excuse not to indulge in these healthy little gems. They are also packed with dried fruits and almonds ... and just the slightest hint of naughtiness ... RUM! Spicy and citrus essential oils add subtle aromatic notes.
Using my favourite polycarbonate chocolate moulds will make the bars come out perfectly every time. They are also available in my online, store tenina.com/store
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!
- 70 Grams raisins
- 20 Grams dark rum
- 70 Grams almond slivers
- 300 Grams chocolate dark in pieces, plus 50g more BUY
- 1 Drop each clove oil, ginger oil
- 2 drops doTERRA black pepper oil BUY
- 2 drops doTERRA cardamom oil
- 2 drops cinnamon bark oil BUY
- 3 drops doTERRA wild orange oil BUY
- 3 drops doTERRA lemon oil BUY
- 50 Grams dried or glace cherries
- 50 Grams dried apricots, diced
Soak the raisins in the rum overnight.
Place soaked raisins and any residual rum onto a baking paper lined tray with the almond slivers.
Place the tray into a cold oven set to 150°C for 30 minutes. Stir occasionally. It doesn’t matter if the almonds get some of the cooking rum on them. Allow them to cool in the oven with the door slightly ajar before proceeding.
Place the 300g dark chocolate into the Thermomix bowl and melt 7 min/50°C/speed 1/MC OFF. Stop and scrape down sides of bowl throughout the melting time making sure all of the chocolate is being combined.
Add the 50g dark chocolate as well as all the oils and stir 4 min/speed 1. Again, check that the chocolate is all being combined.
Add the toasted almonds and raisins as well as the diced fruit. Stir 6 sec/Interval.
Spread into moulds of choice.