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In Episode 78, we learned about a very special fan Laura. In light of her favourite things to cook in the Thermomix we wanted to feature some Thermomix sweet treats (while keeping them on the healthy side). That being said, we also made these on Bec’s request as our beautiful little girl doesn’t love 85% dark chocolate in her Mummy’s system… a few sleepless nights. SO here we are.
These three recipes are from the lovely Bianca at Wholefood Simply. Bianca was a contributor to The Desserts Issue of The 4 Blades Magazine. She has given us a copy of each of her four beautiful books which we are reluctantly giving away to four lucky listeners (just because we love you so much!). Read below for how to get your copy! Bianca’s recipes are not specifically for the Thermomix, so we have converted them for you. We have chosen recipes that are healthified versions of popular commercial treats.
Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review – it really makes our day!)
Here are the recipes we chose this week. *DISCLAIMER* Bianca writes her recipes in such a beautiful way, these conversions do not do them justice.
Recipe 1 – Bounty Bars (from Wholefood Simply)
Coconutty deliciousness. These are super easy and tasty. These weren’t at all crumbly like coconut can sometimes be after processing. Below is the Thermomix conversion:
base ingredients
130g desiccated coconut
80g cup raw cashews
40g honey
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
chocolate ingredients
35g coconut oil
35g cacao or cocoa
40g honey
desiccated coconut to sprinkle on top
Method
1. Place all the base ingredients in the bowl Speed 7 / 20 Seconds to form a paste.
2. Line a loaf tin with baking paper so that the paper is over the sides (making it easier to pull the slice out).
3. Press the coconut paste into the loaf tin.
4. Refrigerate while you make your chocolate.
5. Place all chocolate ingredients in the bowl. 20 Seconds / 37C / Speed 4.
6. Pour evenly over slice and refrigerate for several hours.
Recipe 2 – Simple Snickers (from Wholefood Simply)
These are Bec’s new favourite. As we used dry dates instead of Medjool, we needed to process for longer. This released the fats and led to a pretty oily bottom layer. We recommend patting any excess oil away with a paper towel. The layers should stick better together then.
the beginning ingredients
120g of medjool dates, seeds removed (*we used dried dates)
120g of raw cashews
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
the middle ingredients
40g cup cashews
pinch of salt
the end ingredients
80g cup coconut oil
35g cacao or cocoa
40g honey
Method
Place the beginning ingredients into bowl. Speed 7 / 20 Seconds
Line loaf pan with baking paper overhanging the sides for easy removal
Press the mixture into loaf pan.
Place in the fridge while you make the middle.
Place the middle ingredients into bowl. Speed 6 / 1 Second to roughly crush the cashews.
Sprinkle the cashews and salt evenly over your first layer and firmly press them.
Return the slice to the fridge.
Add the end ingredients to bowl 30 Seconds / 37C / Speed 4
Pour over slice and return to fridge for several hours
Once set gently remove the slice from the pan and turn upside down. The top (chocolate layer) is now your base. Slice, eat and enjoy!
Recipe 3 – Jaffa Slice (from Wholefood Simply)
This is such a clever and wonderful recipe. All the goodness of chocolate and citrus in a wholefood simply slice.
base ingredients
70g desiccated coconut
120g raw cashews
50g medjool dates, seeds removed (*we used dried dates)
2 Tbsp cacao
zest of 2 oranges
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
the centre ingredients
70g desiccated coconut
120g raw cashews
zest of 2 oranges
2 Tbsp of honey
1 Tbsp of coconut cream
the top ingredients
80g coconut oil
3 Tbsp cacao or cocoa
40g honey
Method
Line a 20cm square cake or slice tin with baking paper overhanging the sides for easy removal.
Place the ingredients into your bowl Speed 9 / 10 Seconds until the mixture is completely broken down and resembling a fine sticky crumb.
Press the mixture firmly into your prepared tin and place in the fridge.
Place the ingredients into bowl Speed 9 / 10 seconds until smooth.
Use your hands or spatula to spread and gently press the mixture over your base. Place in the fridge.
Place the ingredients into bowl. 30 Seconds / 37C / Speed 4 until smooth and well combined.
Pour the chocolate over your slice and use the back of a spoon to spread it to the edges.
Place in the fridge for several hours to set.
Feedback on the Podcast
If you have any suggestions for upcoming shows or a question for an upcoming episode, we’d love you to leave a Comment below.
Here are some cool tips from this podcast…
– We are LOVING Bianca’s books. She has very kindly gifted a $10 off voucher to all of the readers of The Desserts Issue – you’ll find it in the magazine!
– We currently have a huge oversupply of dried dates (due to an awesome bulk buying group we are now in), so we used these in place of Medjool for these recipes… but did you know dried dates have TWICE the sugar content of Medjool dates?
– Regarding the buying group – we have REALLY noticed the difference between our old coconut and the organic coconut – it’s a taste sensation!
If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes. Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!
To get the gift of one of the books, leave a comment below (*BY MIDNIGHT, SUNDAY AUGUST 16) with:
1. Your favourite Wholefood Simply recipe (or a recipe you’d like to try!)
2. Which of Bianca’s four books you’d most like to win
… and we’ll choose 4 lucky listeners to receive this beautiful gift at random.