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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
  3. 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 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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Comments

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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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