- 125 g coconut oil
- 125 g Peanut Butter
- Sweetener to taste
- 16 almonds
- 70 g dark chocolate
1h 5minPreparation 5minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Set up silicone cupcake moulds on a tray.
Place all ingredients together and set at 37 degrees until melted and smooth
Place 1 almond into each silicone cupcake moulds.
Pour the liquid in to cover the almond.
Place tray in the freezer to set.
Approx: per serve
Fat - 9.5g
Carbs Net - 3g
Protein - 1g
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.
Other users also liked...
- Variation Choc Mint Bliss Balls with Crown Mints
- One Minute Snickers from Wholefood Simply
- Indian rice pudding
- Caramilk No Bake Cheesecake
- White Chocolate, Cherry Brandy Balls
- Churros - Gluten free
- Chocolate avocado mousse
- Fresh mango muesli
- Layelles too easy Caramilk Tart
- No bake Malteser cheesecake with caramilk swirl
- Baked Espresso Martini Cheesecake with Kahlua Syrup