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1 Apricot & Coconut Cream Cups

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Apricot & Coconut Cream Cups

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Ingredients

12 piece(s)

BASE

  • 50 grams raw cashews
  • 50 grams raw almonds
  • 100 grams dried apricots

TOPPING

  • 270 grams coconut cream
  • 50 grams sunflower seeds
  • 10 grams vanilla bean extract
  • 30 grams Maple syrup
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Recipe's preparation

    BASE

  1. Blitz all ingredients on speed 9 for 20-30 seconds until mixture is fine & moist, then press into moulds (I use silicone cupcake moulds). Place in freezer while you make the topping.

    2. TOPPING

  2. Blitz all ingredients on speed 7 for approx 30 seconds then pour over the base in the moulds.Put back in freezer and allow to set for about an hour.

     

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Tip

Store in freezer (can defrost for a minute before eating).

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.

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  • Can I give 6 stars to your recipe????...

    Submitted by Giada on 27. August 2017 - 21:42.

    Can I give 6 stars to your recipe????
    It's absolutely AMAZING!!!!

    I made them a bit naughty substituting the sunflowers with chocolate chips...Big Smile

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