ThermOMG Recipes

Inspiring recipes for the Thermomix 

Banana Caramel Muffins

Here's a sneaky little treat for school lunches or morning tea.  Super easy and super yummy.  Freeze really well too.  Enjoy.  Eb x

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  • 250 – 300g bananas mashed
  • 100g greek yogurt
  • 80g golden syrup
  • 2 tsp vanilla bean paste
  • 70g coconut oil melted (or vegetable oil of choice)
  • 1 egg
  • 220g plain flour
  • 1 tsp bi-barb soda
  • pinch salt
  • 150g white choc chips

Preheat oven to 190° and fill muffin tray with patty pans (12-18).

Add banana, yoghurt, syrup, vanilla, coconut oil and egg to the bowl and mix on Speed 5 for 10 seconds.

Add flour, bicarb and salt and use Dough Function to gently knead until combined.  Approx 30 seconds.  Use your spatula to finish mixing.

Fill up muffin tray and top with white choc chips.  Bake for approximately 15 minutes.

These freeze really well for school lunches.

Caramel Cake

Beautiful cake to make for the caramel lovers.  Works great as cupcakes too.  I chose to top the cake with white chocolate buds but you could use icing or dusted icing sugar.  Enjoy. Eb x

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  • 250g butter, chopped
  • 100g golden syrup
  • 140g brown sugar
  • 4 eggs
  • 200g plain flour
  • 1 tsp baking powder
  • 1 tsp vanilla bean paste or extract
  • White choc buds (optional)

Preheat oven to 180° and line a slice pan 30 x 20cm.

Place butter, golden syrup and brown sugar in the bowl and cook for 5 mins at 80° Speed 2.  Allow to cool for 5 minutes.

With blades on Speed 4, add eggs and mix for 30 seconds.

Add flour, baking powder and vanilla and mix on Speed 3 for 30 seconds.  Scrape down the sides and repeat if necessary.

Pour into pan, place choc drops on top and bake for 20-25 minutes.

 

Helen's Chocolate Cake

This recipe comes courtesy of one of my customers.  One of the reasons I love being a consultant is all the recipe sharing.  This would have to be the easiest chocolate cake recipe out there, done in under a minute and can be made as a big cake or cupcakes.  Happy Valentines Day, keep sharing the Thermie Love.  Enjoy Eb x

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  • 300g self raising flour
  • 4 eggs
  • 50g cocoa or cacao powder
  • 170g olive oil (mild flavour)
  • 400g caster sugar (note I make it with 300g)
  • 200g milk
  • Pinch salt
  • Tsp of vanilla bean or extract

Place all ingredients into the bowl and mix on Speed 5 for 20 seconds.  Scrape down the sides and mix for a further 30 seconds.

Preheat oven to 180°C and line either a large 26cm cake tin or 2 x 20cm cake.

Pour cake mix into pan(s) and allow to rest while your oven reaches temperature.  Bake for 35-40 minutes (depending on your oven).  Cake is cooked when a skewer comes out clean.

Allow to cool then top with your favourite icing.

 

Egg White Chocolate Cookies

I have been making buckets of icecream lately (playing with my new Cuisinart Icecream churner!) so no surprise I have an abundance of egg whites.  Searching for ways to use them I can across this recipe for Flourless Chocolate, Almond and Coconut Cookies which looked awesome.  They are!  I have altered the recipe because 3 cups of sugar seemed over kill and I'm glad I did.  Fabulous way to treat the family and not discard the egg whites.  Enjoy.  Eb x

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  • 140g raw almonds
  • 330g raw sugar
  • 50g raw cacao powder or cocoa
  • Pinch of salt
  • 4 egg whites
  • Tsp vanilla bean paste or extract
  • 60g shredded coconut

Preheat oven to 160° and line 2 baking trays with baking paper.

Place almonds in the bowl and chop on Speed 6 for 3 seconds.  Set aside.

Add sugar in the bowl and mill on Speed 9 for 10 seconds.  Scrape down the sides.  Insert the butterfly.  Add cacao and salt.  Mix on Speed 4 for 10 seconds.  Then with the blades on Speed 4 add the egg whites and vanilla and mix for 30 seconds.  Scrape down the sides then mix again for 5-10 seconds.

Add almonds and coconut and mix on Speed 2 for 10 seconds.

Place spoonfuls onto the prepared trays leaving enough room for them to spread as they cook.

Bake for 15 minutes.

 

Fruit and Seed Bar

A great snack or breakfast on the go option full of seeds and fruit.  I used coconut sugar so it is not an overly sweet bar.  Enjoy.  Eb x

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  • 50g dried apple or apricots
  • 100g Self Raising Flour
  • 60g shredded coconut
  • 80g coconut sugar
  • 75g sunflower seeds
  • 75g pepita seeds
  • 60g inca berries or sultanas or cranberries
  • 110g milk
  • 50g plain yoghurt
  • 1 egg

Preheat oven to 160° and line a square or loaf tin.

Place apples to the bowl and chop on Speed 6 for 5 seconds.  Add flour, coconut, sugar, seeds and berries and mix on Reverse Speed 2 for 5 seconds.

Add milk, yoghurt and egg and mix on Reverse Speed 2 for 20 seconds. Pour into prepared tin, sprinkle some extra pepita seeds on top if desired.

Bake for 25 minutes.

Pumpkin Hot Cross Buns/Bread

This became my go to Hot Cross Bun recipe over Easter this year.  It was a customer exclusive recipe too hence why I didn't share it before Easter but you can always save this one for next year or turn into pumpkin bread any day of the year to toast for breakfast.  Hope you enjoy it too.  Eb x

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  • 200g raw pumpkin, roughly chopped (unpeeled)
  • 50g maple syrup
  • 200g milk
  • 1 tbsp dried yeast
  • 550g bread mix (or 550g bakers flour + 1 tsp salt)
  • 1 egg
  • 1-2 tsp ground cinnamon
  • 1-2 tsp ground coriander
  • 2 handfuls of dried cranberries

Place pumpkin into the bowl and grate on Speed 6 for 5 seconds.  Scrape down the sides.  Cook for 5 minutes at 100deg Speed 2.

Add maple syrup, milk and yeast and mix 20 seconds on Speed 2.

Add flour, salt, egg and spice mix and mix on Speed 5 for 5 seconds.

Set machine to Dough Function for 5 minutes.  While kneading, add cranberries through MC hole.

Place onto a floured ThermoMat.  Set aside to rest until doubled, approximately 30-45 minutes.

Form into buns and place on a lined baking tray.

Mix 80g plain flour, 100g water, 1 tsp oil, 1 tsp cinnamon and 1 tbsp caster sugar either in a bowl or your Thermomix bowl.  Pour into a snap lock bag, snip one corner and pipe onto the buns.

Place buns into a cold oven, turn the temperature to 220deg and bake for approximately 20-25 minutes.

Mix 2 tbsp hot water and 2 tbsp sugar together and brush over the hot buns to create a sugar glaze.

Triple Choc Easter Muffins

If you are looking for chocoholic overload then these should fit the bill.  I have been making these at easter for around 10 years and they are just divine!  Serve them warm with icecream or as a morning tea treat.  Enjoy. Eb x

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  • 230g self raising flour
  • 40g cocoa
  • 160g brown sugar
  • 250g dark chocolate in pieces
  • 125g butter chopped
  • 300g sour cream
  • 2 eggs
  • 1 tsp vanilla bean paste
  • 12-24 solid easter eggs (caramel, peppermint, Turkish delight – whatever!)

Preheat oven to 160deg and place patty pans in muffin tray.

Add flour, sugar and cocoa to the bowl and mix on Speed 5 for 5 seconds. SET ASIDE

Add chocolate and butter to the bowl and melt for 2-3 minutes at 50deg Speed 2.

Add flour mix on top then add remaining ingredients. Set to Closed Lid, Interval / Dough setting and mix until it is just combined (approx. 20 seconds). Use your spatula to help combine.

Spoon into patty pans, place an easter egg on top of batter then place another spoonful on top to cover. Bake for approximately 20 minutes. Makes 24 medium muffins or 16 large.

Dust with icing sugar or cocoa/icing sugar. If you want to go completely nuts you could also make some ganache to go on top!

Gluten Free Banana Bread

This recipe has been converted and tweaked from a Taste magazine recipe.  Super easy to make and loaded with great flavours.  I love using raw buckwheat and turning it into flour as I need to, it means I am always getting the best out of the food I eat.  Enjoy. Eb x

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  • 210g raw buckwheat
  • 15g shredded coconut
  • 30g raw almonds
  • 50g sugar (or coconut sugar)
  • 2 tsp TMX baking powder
  • ½ tsp bicarb soda
  • 30g shredded coconut
  • 1 small banana (75g)
  • 2 eggs
  • 70g coconut oil (melted) or grapeseed oil
  • 250g milk (or coconut milk)
  • 30g passionfruit (optional)
  • 1/3 cup maple syrup (optional)

Preheat oven to 160deg fan forced.  Spray a loaf pan 10cm x 25cm approx..

Add buckwheat, 15g coconut and almonds into the bowl and mill on Speed 9 for 1 minute.

Add sugar, baking powder, bicarb and 30g coconut and mix on Speed 3 for 10 seconds.

Add remaining ingredients (except maple syrup) and mix on Speed 4 for 10 seconds.

Pour into our loaf pan and bake for 40-45 minutes or until a skewer comes out clean.

When you take it out of the oven, poke holes in the top using your skewer then pour maple syrup over it.

Ham and Spicy Cheese Loaf

Perfect for afternoon tea, picnics, lunch or in school lunch boxes.  Enjoy.  Eb x

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  • 1 tbsp dried yeast
  • 210g warm water
  • 350g bread mix (or bakers flour and tsp salt)
  • 20g olive oil
  • 100g cheddar cheese in cubes
  • 1 tsp smoked paprika
  • ¼ tsp cayenne pepper
  • 100g diced ham

Place cheese, paprika and cayenne in the bowl and grate on Speed 8 for 5 seconds.  Set Aside.

Without cleaning the bowl, add in this order, yeast, water, bread mix and oil.  Mix on Speed 6 for 5 seconds then knead using your dough function for 5 minutes.

Oil your ThermoMat (or a bowl) and place the dough in.  Set aside until it has doubled (30 minutes).

Shape however you like, in a plait or individual buns and allow to prove a second time.  Preheat the oven to 200deg.  Then add the ham on top, followed by the cheese mix.  Cook for 20 minutes or until bread is done.

Note:  If you are short on time you can place the dough with ham and cheese on top into a cold oven, turn to 200deg and allow it to do its second rising in the oven.

Honey Muesli Slice

Back to school tomorrow!!! Trying to find some quick and easy snacks or breakfast on the go recipes?  I am always looking for a breakfast option my kids would be willing to eat so I gave these a go and they got the thumbs up!  The original recipe was given to me by a customer Vanessa W after she told me how much her daughter loves this slice.  I have tweaked the recipe to adapt to what I had in my cupboard and make the Thermomix do all the hard work but it is an awesome recipe so thanks for sharing Vanessa :) xx.  Enjoy. Eb x

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As a side note the honey I used was also a gift from Vanessa and it is amazing.  It's Dean's Bees Honey who is a local bee keeper.  I could only find his Facebook Page so if you need to find more information on where to buy you could probably contact him through there.

  • 50g linseeds (flaxseeds)
  • 60g shredded coconut
  • 100g rolled oats
  • 60g sesame
  • 60g pepitas
  • 60g sunflower seeds
  • 120g honey
  • 100g butter
  • 50g dried cranberries or sultanas or diced apricots

Line a slice pan (30cm x 20cm) with baking paper and preheat oven to 150deg.

Add linseeds to the bowl and mill for 10 seconds on Speed 10.

Add all other ingredients and mix for 7 minutes on 80deg Reverse Speed 2.

Press firmly into the slice pan and bake for approx. 20 minutes (until lightly golden) then place in fridge.  Cut into squares.

Vegan Chocolate Mud Cakes

Don't let the Vegan title fool you!!  These are decadent little cupcakes which will surely please everyone.  Although we are not a vegan family, I do have vegan friends so I like to have options for them but better than that, have you ever wanted to make something sweet then realised you are out of eggs?  No need to head to the shops just whip these up.  Enjoy.  Eb x

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  • 220g plain flour
  • 40g cacao powder
  • 100g caster sugar
  • 1 tsp baking powder
  • Pinch salt
  • 1 tsp white vinegar
  • 2 tsp vanilla bean paste
  • 60g grapeseed oil
  • 200g water

Preheat oven to 160deg and place patty pans in muffin tray.  Makes approx. 18.

Add flour, cacao, sugar, baking powder and salt into the bowl and mix on Speed 5 for 10 seconds.

Add vanilla, oil, vinegar and water to the bowl and mix on Speed 5 for 20 seconds.  Scrape down the sides and repeat for 10 seconds.

Spoon into patty pans and bake for approximately 10-12 minutes or until firm to touch.  Allow to cool and ice with your favourite topping.

Banoffee Balls

My eldest daughter LOVES banoffee pie for dessert (who wouldn't!!).  So I thought I would whip up something that had that banoffee flavour that she can eat as a snack.  Winner!  This is still a sometimes food but better than a devouring a pie over a weekend :).  Enjoy.  Eb x

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40g shredded coconut

  • 250g packet of Buttersnap Cookies
  • 100g medjool dates pip removed
  • 25g shredded coconut
  • 100g banana
  • 100g oats

Add 40g coconut to the bowl and blitz on Speed 10 for 5 seconds.  Set Aside

Chuck everything else into the bowl and blitz on Speed 8 for approximately 30 seconds or until it all comes together.

Roll in coconut.

Keep in fridge.

Buckwheat Choc Chip Cookies

This recipe came into my newsfeed and looked too good not to try and it didn't disappoint.  It is easily converted to Thermomix and even better when you can mill your own buckwheat flour.  If you want to make the original you can find the recipe HERE.  Enjoy.  Eb x

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  • 160g buckwheat
  • 90g wholemeal flour
  • ½ tsp baking powder
  • Pinch bicarb soda
  • ½ tsp salt
  • 90g butter chopped
  • 30g caster sugar
  • 110g brown sugar
  • 1 tsp vanilla paste
  • 1 egg
  • 160g choc chips

Preheat oven to 170deg and line 2 trays with baking paper.

Add buckwheat to the bowl and mill for 30 seconds on Speed 9.

Add wholemeal flour, baking powder, bicarb soda and salt and mix on Speed 5 for 5 seconds.  Set aside.

Add butter and sugars to the bowl and cream on Speed 5 for 20 seconds, scrape down the sides.  Add vanilla and egg and mix on Speed 4 for 10 seconds.

Add the dry ingredients and chocolate to the bowl and set to Dough (Wheat) and knead the mixture for 30 seconds or until well combined.

Ball into 24 cookies and gently use a fork to press down.  Place into the oven and bake for 10-12 minutes or until lightly golden.

"Sao" Crackers

Have to say I am a little excited with this one!  We all love a Sao cracker around so to be able to make them on demand is awesome.  These are ridiculously easy to make so even if I have forgotten to get something ready for school lunches it's good to know these can be whipped up quickly with ingredients I always have available.  Personally I love vegemite on mine, what's your favourite topping?  Enjoy.  Eb x

  • 300g plain flour
  • 1/2 tsp salt
  • 80g hard butter chopped
  • 130g water

Preheat oven to 170deg.

Add the flour, salt and butter to the bowl and mix on Speed 5 for 10 seconds.  Add the water and mix on Speed 4 for 10 seconds.

Place a sheet of baking paper on a board and lightly dust with flour.  Put dough on top and roll the into a large rectangular shape (using flour to help with sticking).  Use a pizza cutter to make your squares and a fork to pierce the crackers.  Place paper onto a baking tray and bake in the oven for approx 15 minutes.  Flip the crackers over and bake for approx 10 minutes or until lightly golden.

Indulgent Chocolate Muffins

So firstly my apologies for anyone trying to stick to a healthy diet.  Look away now if you are!  Whilst shopping today I came across Reeces Peanut Butter Chips - see below (right next to the choc chips) .  I wasn't looking for them, they found me and demanded I take them home.  What's a girl to do?  No one in my house is a fan of peanut butter except me so I rarely make any of those gorgeous looking desserts because I know they will either end up in the bin or in my stomach - both options are not good.  So I was super excited to come across these because I can sprinkle them on top of a few muffins without offending the rest of the family.  

My high school best friend, Natalie and I must have eaten our body weight in Reeces Peanut Butter Cups growing up so this recipe is definitely dedicated to her.  Love you Natty xx

Enjoy.  Eb x

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  • 230g self raising flour
  • 1 tsp baking powder
  • 40g cocoa
  • 100g brown sugar
  • 130g dark chocolate in pieces
  • 150g butter chopped
  • 250g plain yoghurt
  • 2 eggs
  • 1 tsp vanilla bean paste
  • Choc Chips or Reeces Peanut Butter Chips

Preheat oven to 160deg and place patty pans in muffin tray.

Add flour, baking powder, sugar and cocoa to the bowl and mix on Speed 5 for 5 seconds.  SET ASIDE

Add chocolate, vanilla and butter to the bowl and melt for 2-3 minutes at 50deg Speed 3. Note: In winter it may take longer to melt.

Add flour mix on top then add remaining ingredients (except chips).  Set to Closed Lid, Interval / Wheat setting and mix until it is just combined (approx. 20 seconds).  Use your spatula to help combine.

Spoon into patty pans and sprinkle chips on top of batter.  Bake for approximately 20-25 minutes.

Makes 14 muffins.

Banana Caramel Crumble Slice

Just had a craving for banana and caramel -must be the changing weather.  The only thing missing from this tart was a drizzle of chocolate sauce (not that it needed it mind you!) but this was pretty yum.  Serve with cream or icecream, warm or cold and I'm sure it will be a winner.  Enjoy. Eb x

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  • 100g water
  • 100g brown sugar
  • 100g golden syrup
  • 100g milk powder
  • 100g butter

Place all above ingredients into the bowl and cook for 7 minutes at 90 deg Speed 4. Set aside in a bowl to cool.  Clean bowl.

  • 100g raw almonds
  • 100g butter chopped
  • 60g rolled oats
  • 60g plain flour
  • 30g sugar

Preheat oven to 170deg and line a square pan.

Add almonds to bowl and blitz on Speed 9 for 5 seconds.  Set Aside

Add butter and melt on 50deg for 2 minutes Speed 2.  Add oats, flour, sugar and almond mix and mix on Speed 4 for 10 seconds.

Press into your pan using a metal spoon to push it down and up the sides of the pan.  Bake for approximately 20 minutes until lightly golden.  Allow to cool slightly.

  • 2 egg yolks
  • 100g banana

Into a clean bowl add the caramel mix and banana.  Turn blades to Speed 4 and with blades moving, add your egg yolks through the MC.  Leave to blend for 30 seconds.  Scrape down the sides then blend again for 20 seconds.

Pour into your pan and bake for 15 minutes or until the mix is no longer too wobbly. (slight wobble is ok)  Serve with cream or icecream.

Chicken and Chorizo Pies

This is a great, easy recipe to make pies using mince you have done yourself!  The flavours are fabulous and the pastry is a quick easy one to use, no need to rest it.  Great for a weekend lunch.  Enjoy.  Eb x

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  • 250g Chorizo sausages, skin removed and roughly chopped
  • 300g chicken breast diced
  • 1 small onion
  • ½ tsp fennel seeds
  • 1 large garlic clove peeled
  • 10g olive oil
  • 1 heaped tsp smoked paprika
  • 2 jarred roasted capsicum
  • Pinch salt and pepper

Place chorizo into the bowl and chop on Speed 8 for 10 seconds.  SET ASIDE.

Place chicken into the bowl and chop on Speed 8 for 10 seconds.  SET ASIDE with chorizo.

Add onion, capsicum, fennel seeds and garlic to the bowl and chop on Speed 7 for 2 seconds.  Add paprika and oil and saute for 5 minutes at Varoma Reverse Speed 1.  Allow to cool slightly.

Add minced meats to the bowl and blend on Reverse Speed 4 for 10 seconds or until mix comes together.  Set aside until ready to use.  Clean the bowl thoroughly.

For the pastry.

Add 200g BOILED water and 170g butter chopped to the bowl and cook for 4 minutes at 100deg Speed 2.

Add 450g plain flour and a pinch of salt and mix on Speed 5 for 10 seconds.

Pastry will be hot so you can allow to cool for a bit but don’t leave it too long.  It is easier to work with while warm.

Roll dough out into circles and place handfuls of the meat in the centre, then close over the pastry.  Use an egg wash to help seal the pastry and brush over the top of the pastry for a golden brown finish.  You can make them in Pastie shapes or even sausages rolls.

Place into 200 deg oven and bake until golden (approximately 30 minutes)

Mexican Muffins

Here is a quick and easy muffin recipe that would be great for the lunchbox.  Add extra mexican spice if you like it extra flavoursome but if you are just introducing kids to new flavours keep it mild and build their tastebuds up slowly.  Enjoy. Eb x

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  • 120g cheddar cheese in cubes
  • 240g corn kernels (drained from a can)
  • 60g oil
  • 300g self raising flour
  • 1 tsp baking powder
  • 2 eggs
  • 1 heaped tsp of my Mexican Powder (you can add more)
  • 30g thinly sliced ham, peperoni, chorizo, salami – optional
  • 175g milk
  • Pinch salt

Preheat oven to 170deg (fan forced) and place patty pans in muffin tray.

Add cheese to the bowl and grate on Speed 8 for 5 seconds. Set Aside

Add 140g corn and blitz on Speed 5 for 5 seconds.  Add all remaining ingredients (keep 40g of cheese for the top) and fold the mix using your Wheat (Knead) Setting for 30 seconds.

Spoon into patty pans, top with cheese (note I also sprinkled extra spice in with the cheese) and bake for approx. 20 minutes.

Raw Brownie Slice and Raw Crunchy Brownie Balls

With Easter approaching I think we should all have some good chocolate snacks up our sleeve so we don't get too carried away.  These are 2 new recipes that are awesome.  The Raw Brownie Slice is a recipe from Anita.  For more great recipes you can follow her Facebook Page Creative Cooking with Anita.  Hope you enjoy these little winners.  Eb x

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 Don't you love my bowl!!  This was handed down to me by my Nan Nan.  I absolutely adore it.

Don't you love my bowl!!  This was handed down to me by my Nan Nan.  I absolutely adore it.

Raw Crunchy Brownie Balls

  •  80g walnuts
  • 80g raw almonds
  • 115g pitted medjool dates
  • 30g cacao powder
  • Tsp vanilla bean paste (optional)
  • 30g maple syrup
  • 30g cacao nibs
  • Extra macadamias

Add walnuts and almonds to the bowl and blitz on Speed 8 for 5 seconds.

Add dates, cacao powder, vanilla, maple syrup and mix on Speed 8 for 10 seconds.

Add nibs and mix on Speed 4 for 5 seconds.

Roll mix around a macadamia (if using) and keep in the fridge.

Raw Brownie Slice

Recipe by Creative Cooking with Anita

  •  65g pecans
  • 65g macadamias
  • 7 pitted medjool dates
  • 4 tbsp cacao powder
  • 4 tbsp shredded coconut
  • 1 tbsp honey
  • Pinch Himalayan sea salt

Add pecans and macadamias to the bowl and blitz on Speed 7 for 5 seconds.

Add dates and mix on Speed 7 for 11 seconds

Add remaining ingredients and mix on Speed 5 for 15 seconds.

Spread into a lined tin and place in fridge.

Bounty Bars

So we have the Raw Bounty Slice on our site, here is a non healthy version!!!  Eb x

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  • 300g raw sugar
  • 400g skim condensed milk
  • 400g shredded coconut
  • 200g dark chocolate
  • 50g coconut oil

(you made need to double the chocolate and oil)

 Add sugar to the bowl and mill on Speed 10 for 20 seconds.

Add milk and coconut and mix on Speed 5 for 20 seconds.

Line a lamington tray with baking paper and press the mix into the tin, get it as flat and even as you can.  Put into the freezer for at least an hour.

Add chocolate pieces to the bowl and chop on Speed 8 for 3 seconds.  Add oil and melt for 1.5 minutes at 50deg Speed 2.  While it melts remove your coconut and cut into pieces (I got 24 pieces) Pour chocolate into a Thermoserver.  Cover one side of the coconut piece then lay coconut side down on the baking paper.  Repeat with all the pieces.

Note if you want a thicker chocolate covering all over the bars then you will need to do 2 lots of the chocolate mix.

Place in freezer to set.