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Pistachio and bitter chocolate sweet dukkah



2 jar(s)


  • 60 g pistachios
  • 30 g blanched almonds
  • 20 g sesame seeds
  • 20 g chia seeds
  • 20 g Shredded coconut
  • 1.5 tsp ground cardamom
  • 1.5 tsp ground ginger
  • 70 g dark chocolate, (I used Lindt 70%)

Recipe's preparation

  1. 1. Place all seeds, nuts and spices into bowl. Toast 8min/ 100/ sp1. Remove lid and allow to cool completely.


    2. Add chocolate to bowl, broken into medium pieces. Turbo x2 very short burst.


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This is lovely served on top of yoghurt, icecream or sorbet. Adds a dimension of flavour and texture.

*The dry mix can be stored in a jar in the panrty for a month or two (if it lasts that long!)

* great gift idea.


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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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  • This is a fab recipe. I

    Submitted by h3ather on 10. December 2014 - 10:41.

    This is a fab recipe. I decided to make dukkah for the family for Christmas and didn't even realise a sweet one was possible. I quadrupled the recipe - otherwise made no changes.  It has made approx 7 small jars of product. I couldn't resist keeping one for myself.  I topped a pavlova with cream and strawberrys and sprinkled this generously over the top - it was AMAZING!!

    Last night I baked a New York Cheesecake with ginger buscuits as the base and paired it with cream, and sprinkled this dukkah over the top.  It was restaurant quality!! Bravo!!

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