- 20g coconut oil
- 80g Fresh strawberries
- 50g Deciccated Coconut
- 1/2 tbsp Pure Maple Syrup
- 165g tin coconut milk
- 2 tbsp Pure Maple Syrup
- 2 tsp Gelatin powder
- 2 tbsp Boiling water
- 1/2 tsp Vanilla Bean Paste
- 10g coconut oil
- 50g 70%+ cacao dark chocolate
- 5g coconut oil
Recipe is created for
9Afternoon tea Snack Alcohol-free Egg free Gluten free Lactose free Vegetarian Nut free Autumn Christmas Easter Father's Day Grandparent's Day Halloween Mother's Day New Year’s Eve Spring Summer Valentine’s Day Winter BBQ Birthday Children birthday Everyday Holiday Kids in the kitchen Party Picnic Biscuit/cookie Cake Tart Creative Easy Low budget Natural Appetizer Dessert
•Place all ingredients in speed 6- 3 sec•Scrape down sides speed 6 3 sec•Press mix into mini silicon muffin tray moulds, place in fridge.
•Disolve gelatin in boiling water
•Place gelatin in with all remaining ingredients
• Speed 6 - 5 sec
•Place a spoon full ontop of base, this will only use half of the liquid ( place remaining liquid into a seperate mould for coconut Panna cotta)
•Place silicon tray back in fridge to set for 1-2 hours
•Melt chocolate & coconut oil in bowl in microwave stiring in 20sec intervals until chocolate it's melted.
•Spoon roughly 1 tsp of chocolate on too of each portion
•Allow to set for further hour before removing from moulds or leave over night.
Accessories you need
When removing from moulds pour 1 cm of hot water in base of sink and place the moulds on hot water to help loosen so each portion should pop out with ease
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.
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