Ingredients:
1/2 cup almonds
6 tbs coconut oil
4 tbs raw cacao
4 tbs almond butter*
1-2 tbs honey or maple syrup
1 tsp vanilla extract
1/2 tsp peppermint oil or essence
Pinch of Himalayan salt
Shredded coconut
*I made my own almond butter by whizzing up 225g of raw almonds with 1 tsp rapadura and a pinch of salt (Thermomix sp 9 for 5 minutes, stopping every 30 secs-1 minute to scrape down the sides), then adding macadamia oil (on sp 5) until it's the right consistency.
Method (thermie):
Chop almonds in the thermie until you reach desired consistency (finely chopped, but not made into almond meal...), then empty into a dry bowl. Wipe out the jug with paper towel.
Heat up the coconut oil, cacao, almond butter, honey, vanilla, peppermint and salt - 50 degrees, 3 minutes, sp 3.
Add chopped almonds and shredded coconut and mix on reverse, sp 2 for 5-10 seconds.
Pour into a (baking paper) lined tray and pop into the freezer until set. Cut into desired size. Store in the fridge or freezer.
Method (non thermie):
Chop almonds in the food processor until you reach desired consistency (finely chopped, but not made into almond meal...).
Heat up the coconut oil, cacao, almond butter, honey, vanilla, peppermint and salt on low heat, stirring continuously until combined.
.
6 tbs coconut oil
4 tbs raw cacao
4 tbs almond butter*
1-2 tbs honey or maple syrup
1 tsp vanilla extract
1/2 tsp peppermint oil or essence
Pinch of Himalayan salt
Shredded coconut
*I made my own almond butter by whizzing up 225g of raw almonds with 1 tsp rapadura and a pinch of salt (Thermomix sp 9 for 5 minutes, stopping every 30 secs-1 minute to scrape down the sides), then adding macadamia oil (on sp 5) until it's the right consistency.
Method (thermie):
Chop almonds in the thermie until you reach desired consistency (finely chopped, but not made into almond meal...), then empty into a dry bowl. Wipe out the jug with paper towel.
Heat up the coconut oil, cacao, almond butter, honey, vanilla, peppermint and salt - 50 degrees, 3 minutes, sp 3.
Add chopped almonds and shredded coconut and mix on reverse, sp 2 for 5-10 seconds.
Pour into a (baking paper) lined tray and pop into the freezer until set. Cut into desired size. Store in the fridge or freezer.
Method (non thermie):
Chop almonds in the food processor until you reach desired consistency (finely chopped, but not made into almond meal...).
Heat up the coconut oil, cacao, almond butter, honey, vanilla, peppermint and salt on low heat, stirring continuously until combined.
.
Add chopped almonds and shredded coconut and mix until combined.
Pour into a (baking paper) lined tray and pop into the freezer until set. Cut into desired size. Store in the fridge or freezer.
Pour into a (baking paper) lined tray and pop into the freezer until set. Cut into desired size. Store in the fridge or freezer.
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