Berry Choc Chunk Bars (Gluten, Dairy and Refined Sugar Free)

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Berry Choc Chunk Bars (Gluten, Dairy and Refined Sugar Free)

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Ingredients

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Chocolate

100 g cocoa butter
50 g Coconut Syrup
30 g cacao powder

Berry Choc Chunk Bars

350 g Rasberries, fresh or frozen
1 tbsp tapiaco flour
245 g almonds
1/2 tsp baking powder
1/4 tsp Himalayan salt
75 g Coconut sugar
80 g Quinoa flakes
100 g coconut oil

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6

1h 30min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Snack Supper Baking Creative Easy Natural Quick Birthday Children birthday Everyday Holiday Party Picnic Cake Egg free Gluten free Lactose free Non-dairy Vegetarian

Recipe's preparation

Chocolate

1. Chop cacao butter into chunks and place in Thermomix bowl. Mill for 10 - 20 seconds / speed 8

2. Cook for 10 minutes / 37C / speed 2. Scrape down sides towards end of cooking time to ensure all is melted

3. Add coconut syrup, cacao powder, vanilla seeds and salt and cook for another 10 minutes / 37C / speed 2

4. Mix for 10 seconds / speed 5 to ensure coconut syrup is evenly distributed

5. Pour into lined tray and allow to set in the fridge.

Berry Choc Chunk Bars

1. Preheat oven to 180C

2. Toss rasberries in tapiaco flour and set aside

3. Place 170g almonds in mixing bowl and blitz or 10 seconds / speed 9.

4. Add the remaining 75g almonds and turbo / 0.5 second / 2 times

5. Add baking powder, himalayan salt, coconut sugar, quinoa flakes and coconut oil and mix for 30 seconds / "Counter-clockwise operation" speed 3.5

6. Set 180g aside for topping and pour the remainder into a lined square cake tin (20 cm x 20 cm). Bake for 10 minutes. Remove and allow to cool slightly.

7. Top with chocolate (that has been broken into chunks) and raspberries and then top with the topping that had been set aside. Gently press the topping down and bake for another 30 - 35 minutes until golden and bubbling.

8. Allow to cool completely before cutting

Accessories you need

Spatula TM5/TM6
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Tip

Store in the fridge. Can be frozen

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.