Ingredients
12 portion(s)
My Raspberry Ripple
- 50 grams Frozen Berries
- 50 grams coconut flakes
- 50 grams coconut oil
- 80 grams Salted butter
- 10 grams Cacao
- 30 grams Rice malt syrup
- 50g grams Peanuts,Almond Slivers, Optional
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6
1h 5min
Preparation 5minBaking/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.
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Recipe's preparation
1. Spread the berries and coconut flakes over the baking paper.
2. If using nut, line the nuts up also.
3. Add Butter and Coconut Oil to TM jug.
4. Set 3 mins, speed 1, 100 degrees.
5. Add Cacao and Syrup to TM jug.
6. Mix 20 seconds, speed 2.
7. Pour over Raspberry and Coconut on plate, and freeze for 1 hour until firm.
Enjoy!
LINE A SHALLOW DINNER PLATE WITH BAKING PAPER
Accessories you need
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Spatula TM5/TM6
buy now
Tip
Dinner plate is a nice size and also depth is appropriate also.
Adapted from Sarah Wilson I Quit Sugar
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.
Comments
Add a commentThank you Tracey!! Really
Thank you Tracey!! Really appreciate your feedback!
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Fabulous recipe, very easy
Fabulous recipe, very easy and quick alternative!