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Variation Peanut Butter Bomb LCHF



16 portion(s)


  • 125 g coconut oil
  • 125 g almond butter
  • Sweeten to taste
  • 16 almonds
  • 70 g Dark Chocolate 85%

  • 6
    1h 5min
    Preparation 5min
  • 7
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Set up silicone cupcake moulds on a tray.

    Place all ingredients together and set at 37 degrees Gentle stir setting 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.

Accessories you need

  • Spatula TM5/TM6
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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 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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