- 180 g dessicated coconut
- 16 medjool dates (deseeded)
- 1 tsp natural vanilla extract
- pinch salt
- 200 g 90% lindt dark chocolate
Line a small tin loaf with baking paper.
Add coconut to Thermomix bowl and blitz 30 seconds speed 9.
Add all other ingredients except chocolate and blitz speed 10 for 40 minutes or until it looks and tastes like a thick caramel paste.
Pour into tin and smooth down flat and evenly (the back of a spoon works well). Place in freezer.
After 30 mintes remove from freezer and chop into cobber sized small cubes. Return to freezer.
In a clean Thermomix bowl add the chocolate (break into pieces). Mill it for 10 seconds speed 9. Then heat 2 mins 70 deg speed 2 or until melted and smooth. Pour into a small bowl or mug (that's tempting!).
In batches, remove cobbers from freezer. Insert a toothpick in each and then dip them in the chocolate. I found it easiest to then stick them in a ball of aluminium foil I had placen in a wide mug, so that they could quickly dry. Once dried remove from toothpick and store in freezer until you can resist no longer!
Don't wash out that bowl full of yummy chocolate - add a glass of milk (non dairy form if required). Heat 80 degrees 3 min speed 2 and in the last 20 seconds slowly increase to spead 10 and BOOM - hot chocolate and no chocolate waste!
This recipe has been adapted and converted for the Thermomix based on one by wholefoodsimply.com
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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