Pistachio and Hazelnut Bonbons

Thermomix® time: 2 min

Ingredients Pistachio and Hazelnut Bonbons

  • 50 g hazelnut
  • 50 g pistachio
  • 200 g chocolate 70% cocoa

Preparation

  1. Place pistachio and hazelnuts into mixing bowl and grind 10 sec/ speed 5. Set aside.
  2. Melt chocolate 2 min/ 80ºC/ speed 2.
  3. With a brush, line silicone baking moulds with chocolate.
  4. Fill with the prepared nuts mixture.
  5. Cover with remaining chocolate and flat with the spatula, removing the excess.
  6. Chill for about 30 minutes, remove from the mould and trim the edges of the bonbons, giving an appealing round shape.

Pecan Nuts & Chocolate Tart

Thermomix® time: 2 min

Ingredients Pecan Nuts & Chocolat Tart

PASTRY

  • 35 g fresh pitted dates
  • 80 g cold-pressed coconut oil
  • ½ tsp ground cinnamon
  • Pinch of sea salt
  • 50 g raw cacao powder
  • 250 g pecans nuts
  • 1 tsp vanilla extract

FILLING

  • 500 g avocados, skin and stone removed
  • 40 g raw honey or organic maple syrup
  • 60 g coconut milk
  • 1 tsp vanilla bean extract
  • Pinch of sea salt
  • 60 g cacao powder
  • 125 g cold-pressed coconut oil, solid

Preparation

PASTRY

  1. Place dates, coconut oil, cinnamon and sea salt into the mixing bowl and blend 4 sec/ speed 4.
  2. Add cacao powder, pecan nuts and vanilla extract and grind 10 sec/ speed 9.
  3. Line a tin with this mixture and frozen for around one hour.

FILLING

  1. Place avocados, honey, coconut milk, vanilla extract, salt, cacao powder and coconut oil into mixing bowl and blend 1 min/ speed 4.
  2. Scrape down with spatula and blend for more 20 sec/ speed 6. Place into the tin over the dates base already chilled.

 

Easter Chocolate Bonbons

Thermomix® time: 3 min
Total time: 40 min

Ingredients Easter Bombons2

  • 250 g chocolate, 45% cacao min.
  • For the filling: dried fruits, candied fruits, jam, liquor, white chocolate, more at your taste

Preparation

  1. Place chocolate into mixing bowl and grind 10 sec/ speed 9. Remove and set aside.
  2. Place 180 g of chocolate into mixing bowl and set 2 min/ 50ºC/ speed 1.
  3. Add the remaining chocolate and mix 1 min/ speed 2.
  4. Underlay the silicone baking moulds with chocolate.
  5. Fill with your favourite ingredients.
  6. Cover with the remain chocolate and slightly tap the mould to smooth out chocolate on top.
  7. Cover with plastic film and chill for about 30 minutes.
  8. Remove from the mould and store in a cool place.