- 100 g raw cacao powder
- 100 g coconut oil
- 100 g Pure Maple Syrup
- 60 g almond butter, (homemade)
- If you havent got any, make your almond nut butter first (or other nut or sunflower seeds for nut free)
I used 200g almonds, blitzed speed 8 for 1 minute. Scraped down sides then mixed speed 3 for approx 5 mins, depends on the consistency you prefer.
1. add coconut oil, pure maple syrup and almond butter to bowl.
2. set thermomix to 37degrees, speed 2 for 2 minutes, m/c on.
3. add cacao powder.
4. mix speed 3 for 10 seconds, m/c on.
5. remove lid, scrape down and repeat.
6. pour into silicon moulds and place in fridge for at least 2-3 hours or over night
7. Keep stored in the fridge, as they will start to melt because of the coconut oil at room temp.
Makes approx 36 chocolates depending on your mould.
They are very rich, like a dark chocolate.
For nut free, the almond butter can be substituted for sunflower seeds.
Can add whole or chopped nuts (or even dried fruit) to the chocolates into the moulds before pouring in the mixture.
This recipe has been adapted from "The Dish on Healthy"
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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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