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1 Raw lemon myrtle & ginger chocolate brownies

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Raw lemon myrtle & ginger chocolate brownies

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Ingredients

12 portion(s)

Brownie

  • 100 g walnuts
  • 275 g medjool dates, pitted
  • 40 g cacao powder
  • 1 pinch sea salt
  • 1 tsp vanilla powder (or 1 tsp essence)
  • 1 dash cinnamon
  • 5-10 drops food grade lemon myrtle essential oil
  • 40 g candied ginger, finely chopped
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Recipe's preparation

    Brownie

  1. 1. Line a small baking tray with baking paper and set aside.

    2. Process all the ingredients except the dates, ginger and essential oilfor 6 seconds on speed 9.

    3. Add the dates and essential oil and process for 15 seconds on speed 9.

    4. Add the ginger and mix for 3 seconds on speed 3.

    5. Tip the mixture onto your baking tray and cover with another sheet of baking paper. Press the mixture down with your fingers, then vigorously rub a flat utensil over the top to make it as smooth as possible.

    6. Transfer it to the freezer for at least 30 minutes to set.

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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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  • I rolled 1 tbsp into a ball,

    Submitted by Annieooby on 27. March 2013 - 21:31.

    I rolled 1 tbsp into a ball, tossed in coconut and shaped into mini Easter eggs.  Very nice substitute for chocolate.  Since I didn't have lemon myrtle oil, I added the zest of 1 orange at  stage 2  and omitted vanilla.

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