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Ingredients
1 jar(s)
- 150 grams hazelnuts, roasted and skins removed (if desired)
- 40 grams coconut oil
- 20-30 grams raw cacao powder
- 40 grams Maple syrup
- 20 grams macadamia oil
- pinch Pink Sea Salt
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6
2min
Preparation 2minBaking/Cooking -
7
easy
Preparation -
8
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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.
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5
Recipe's preparation
- Chop hazelnuts 20 secs/speed 5, then mill 15-20 secs/speed 9. Add coconut oil and melt 1min/50 degrees/"Gentle stir setting" . Insert butterfly whisk. Add cacao, maple syrup, salt and oil. Whisk 10 secs/speed 3. Scrap down sides of bowl and repeat if needed.
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Accessories you need
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Butterfly
buy now -
Spatula TM5/TM6
buy now
11
Tip
Store in the fridge.
It is a dark chocolate taste, not overly sweet.
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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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