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Allergy Friendly Chocolate Balls


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Ingredients

35 piece(s)

allergy friendly chocolate balls

  • 220 g Gluten Free Scotch FInger Biscuits
  • 1 can Pandaroo coconut condensed milk
  • 90 g Coconut
  • 25 g cocoa powder
  • 100 g Coconut, Extra for rolling

  • 500 g rice milk, (or milk of choice) Only required if using additional step
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Recipe's preparation

    Instructions
  1. Measure 220g GF biscuits into TM Bowl - break in half to ensure easier chopping.
  2. Crush biscuits in 1 minute intervals Sp 4 until they resemble breadcrumbs.
  3. Add the condensed milk, coconut and cocoa. Mix for 30 seconds on Reverse Counter-clockwise operation Sp 3. Extend time if required until well combined.
  4. Remove Closed lid from base.
    Pour extra coconut into a small plastic bowl.
  5. Take small teaspoons of mixture and form into a ball shape, then roll in coconut.
  6. Store in an airtight container in the fridge for up to 3 days. Can be frozen (remove 1 hour before serving)
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Accessories you need

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Tip

EXTRA STEP - BEFORE WASHING BOWL

CREAMY HOT CHOCOLATE (makes 2 Cups)
This is a great way to make your bowl easier to clean and make a yummy treat at the same time!

I found it difficult to get some of the mix from the bottom of the bowl, so I came up with this recipe instead!

Return bowl to TM base

1. Add 500g rice milk (or your milk of choice)
2. Mix for 30 seconds Sp 5 to loosen mixture from sides of bowl
3. Heat milk for 2 minutes 70 degrees Sp 1
4. Pour through a tea strainer into mugs to remove coconut

ENJOY!


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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