Thermomix Flourless Chocolate Puddings

thermomix-flourless-chocolate-puddings

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Flourless Chocolate Puddings

Makes 8

Ingredients

  • 100 grams unsalted butter
  • 100 gram dark chocolate (I used Green's organic)
  • 60 grams coconut sugar
  • 2 whole eggs
  • 2 egg yolks
  • Optional - whipped coconut cream to serve
  • Cacoa powder, to dust

Method

Grease 8 x 75-mililitre moulds; espresso cups or demitasse cups are ideal. 

Cut the butter into pieces and break up the chocolate. Place these together in a small bowl and melt either slowly in the microwave or over a pot of barely simmering water. Allow the mixture to cool slightly once it has melted.

Place the sugar into the Thermomix bowl and blend 2 seconds / Turbo. (Repeat if necessary)

Add the eggs and egg yolks and mix 5 seconds / speed 3. Scrape down the bowl and insert the butterfly.

Cook the mixture 5 minutes / 37 degrees / speed 4, the tracks of the butterfly should be visible. 

Fold in the slightly cooled chocolate mixture with a spatula, being careful to fold lightly and airily so as to not dimish the mixture.

Fill in the greased moulds to within 1 cm of the top. Arrange in the Varoma dish, drape paper towel lightly over the top of them and set the Varoma lid in place.

Pour one litre of water into the Thermomix bowl and heat until Varoma temperature is reached.

Set the Varoma in place and cook 12 minutes / Varoma / speed 2. Switch the Thermomix off and let the puddings rest for 3-5 minutes before serving.

Serve warm topped with a little coconut whipped cream and dusting of cacoa powder.

See original post here

Note: This recipe is from TMix+ Issue 3 Autumn/Winter 2016. I modified it slightly to suit my preference. I substituted the white sugar with coconut sugar, whipped cream with coconut whipped cream and the cocoa with cacao.  You can purchase TMix+ nationally through newsagents or via www.tmixplus.com.


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Holistic Nutritionist, Vanessa Vickery shares healthy whole food recipes that are gluten, dairy and refined sugar free, provides health & wellness info and features her favourite foodies in her Friday Foodie feature.

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Thermomix Coconut Rough

Thermomix Coconut Rough

Makes 30 pieces (approximately)

Ingredients

  • 1/2 cup coconut oil
  • 2 - 3 tablespoons rice malt syrup or pure maple syrup
  • 1/2 cup cacao powder
  • 100 grams shredded organic coconut

Method

To make the chocolate coating, add the coconut oil to the thermomix bowl and melt for 1.30 mins / 100 C / speed 2.

Next add the sweetener and mix for 5 seconds / speed 4.

Then, whisk in the cacao powder for 10 seconds / speed 5.

Place the shredded coconut on a lined baking tray and pour the chocolate mixture over the top, ensuring that the coconut is evenly coated.

Place in the freezer for 30 - 60 minutes to set.

Check out the original recipe here


 

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Holistic Nutritionist, Vanessa Vickery shares healthy whole food recipes that are gluten, dairy and refined sugar free, provides health & wellness info and features her favourite foodies in her Friday Foodie feature.

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Thermomix Matcha Latte

thermomix-matcha-latte

Thermomix Matcha Latte

Serves 1

Ingredients

  • 250 grams macadamia or almond milk
  • 1/2 teaspoon matcha powder *
  • 1 teaspoon sweetener, or more to taste (I am a fan of raw honey, pure maple syrup or stevia)

Method

Warm the milk in the thermomix for 3 minutes / 80 degrees / speed 2

Add the matcha powder and froth for 40 seconds / speed 8

Serve with your sweetener

Enjoy

 

 

You can check out the original recipe here

 

Note - I use and highly recommend Kenko Tea Matcha Green Tea Powder which you can purchase from Optimoz. I am also a proud affiliate of Optio


More Thermomix recipes from Becomingness

Vanessa Vickery

Holistic Nutritionist, Vanessa Vickery shares healthy whole food recipes that are gluten, dairy and refined sugar free, provides health & wellness info and features her favourite foodies in her Friday Foodie feature.

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Thermomix Matcha Bliss Balls

matcha-bliss-balls

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Thermomix Matcha Bliss Balls 

Makes 16-18

Ingredients

  • 110 grams macadamias
  • 105 grams shredded coconut
  • 45 grams coconut oil, melted
  • 60 grams pure maple syrup
  • 2 teaspoons vanilla paste
  • 2 teaspoons matcha powder
  • Optional - shredded coconut for coating

Method

Place the macadamias in the thermomix bowl and process for 5 seconds / speed 5.

Next, add the remaining ingredients and process for 8 seconds / speed 7 or until completely combined and smooth.

Place mixture into the freezer to firm a little, approximately 20 minutes.

Remove from the freezer and roll the mixture into small balls and coat in the shredded coconut (if using). Place on a lined baking tray and freeze until firm.

Store in the refrigerator.

You can find the original post here


 

More Thermomix recipes from Becomingness

Vanessa Vickery

Holistic Nutritionist, Vanessa Vickery shares healthy whole food recipes that are gluten, dairy and refined sugar free, provides health & wellness info and features her favourite foodies in her Friday Foodie feature.

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Thermomix Raw Chocolate Caramel Macadamia Truffles

thermomix-raw-chocolate-caramel-macadamia-truffles

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Thermomix Raw Chocolate Caramel Macadamia Truffles

Makes 18 - 20 small truffles

Ingredients

  • 150 grams macadamias
  • 12 medjool dates (use 14 if they are small)
  • 160 grams pure maple syrup
  • 26 grams coconut oil, melted
  • 2 teaspoons vanilla paste

Chocolate coating

  • 100 grams coconut oil
  • 40 grams pure maple syrup
  • 50 grams raw cacao powder

Method

Place the macadamias in the thermomix bowl and process for 3 seconds / speed 6

Next, add the medjool dates, maple syrup, coconut oil and vanilla paste and process for 20 seconds / speed 7 or until well combined.

Place mixture into the freezer until firm, approximately 30 minutes.

Remove from the freezer and roll the mixture into small balls and then place back into the freezer for approximately 1 hour (this will ensure that they are not too sticky when you are coating them in the chocolate).

To make the chocolate coating, add the coconut oil to the thermomix bowl and melt for 1.30 mins / 100 C / speed 2.

Next add the maple syrup and mix for 5 seconds / speed 4.

Then, whisk in the cacao powder for 10 seconds / speed 5.

Once the caramel macadamia truffles are ready, coat in the chocolate mixture. I use either two spoons or a spoon and a fork to coat them in the chocolate mixture and drain off any excess.

Place them back in the freezer for a minimum 10 minutes so that the chocolate sets. Keep stored in the refrigerator or freezer.

Enjoy x 

The original post can be found here


 

More Thermomix recipes from Becomingness

Vanessa Vickery

Holistic Nutritionist, Vanessa Vickery shares healthy whole food recipes that are gluten, dairy and refined sugar free, provides health & wellness info and features her favourite foodies in her Friday Foodie feature.

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Thermomix Raw Caramel Macadamia Bliss Balls

thermomix-raw-caramel-macadamia-bliss-balls

The original post can be found here

Thermomix Raw Caramel Macadamia Bliss Balls

Makes 20 small or 12 large

Ingredients

  • 150 grams macadamias
  • 170 grams medjool dates, pitted
  • 120 grams maple syrup
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons tahini (either hulled or unhulled)
  • 2 teaspoons vanilla extract
  • 3/4 cup desiccated coconut, for coating

Method

Place the macadamias in the thermomix bowl and process for 3 seconds / speed 5

Next, add the remaining ingredients (except the desiccated coconut) and process for 10 seconds / speed 7 or until well combined.

Place mixture into the freezer until firm, approximately 30 minutes.

Remove from the freezer and roll the mixture into small balls and coat in the desiccated coconut. Place on a lined baking tray and freeze until firm.

Store in the refrigerator.

Enjoy x

The original post can be found here

 

More Thermomix recipes from Becomingness

Vanessa Vickery

Holistic Nutritionist, Vanessa Vickery shares healthy whole food recipes that are gluten, dairy and refined sugar free, provides health & wellness info and features her favourite foodies in her Friday Foodie feature.

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Thermomix Nut Free Chocolate + Coconut No Bake Bars

NUT-FREE-CHOCOLATE-and-COCONUT- NO-BAKE-BARS

The original post can be found here

THERMOMIX NUT FREE CHOCOLATE + COCONUT NO BAKE BARS

Ingredients

  • 13  medjool dates, pitted
  • 140 grams shredded coconut
  • 35 grams raw cacao powder
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

Method

Add all ingredients to the mixing bowl and process for 10 seconds/speed 7

Spoon mixture into a lined slice tin and press down and smooth with the back of a spoon. Place it in the freezer to set for 1 hour or until firm.

Then remove from the freezer and cut into desired portions and storm in an airtight container in the refrigerator.

The original post can be found here


vanessa-vickery-bio

Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on FacebookInstagramTwitter & Pinterest.

 

More from Becomingness

Vanessa Vickery

Holistic Nutritionist, Vanessa Vickery shares healthy whole food recipes that are gluten, dairy and refined sugar free, provides health & wellness info and features her favourite foodies in her Friday Foodie feature.

Print Friendly and PDF

Thermomix Dairy Free Strawberries & Cream Chia Pudding

Dairy-Free-Strawberries-Cream-Chia-Pudding

Thermomix Dairy Free Strawberries & Cream Chia Pudding

Serves 2 - 4 (depending on whether you have for breakfast or dessert)

Ingredients

  • 350 grams fresh strawberries (plus extra for serving)
  • 250 ml Coconut cream
  • 2 tablespoons rice malt syrup (optional)
  • 1 teaspoon vanilla extract
  • 1/2 cup chia seeds

Method

Add the strawberries, coconut cream, rice malt syrup (if using) and vanilla extract to the mixing bowl and process 15 sec/speed 8.

Place the chia seeds in a large bowl and add the strawberries & cream mixture, mixing thoroughly until well combined. I recommend stirring the mixture thoroughly as the chia seeds can clump together.

Place in the refrigerator and allow to set for a minimum 4 hours, preferably overnight.

When ready to serve, add some fresh strawberries and enjoy.

Check out the original recipe here


vanessa-vickery-bio

Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. Come say hello and follow Ness on FacebookInstagramTwitter &Pinterest.

 

More from Becomingness