Cacao Maca and Nut Brownies

Thermomix time: 1 min

Ingredients

  • 310 g dates (soak a little to soften or finely chop before adding to processor)
  • 225 g walnuts or pecans
  • 35 g coconut
  • 70 g cacao
  • 1 tbsp maca
  • 30 g goji berries
  • 85 g honey or agave
  • Pinch Himalayan salt

Preparation

  1. Place dates and pecans into mixing bowl and grind 35 sec/ speed 6. Add rest of ingredients until well processed at speed 7 but before it gets too buttery.
  2. Place mixture in small lined cake tin.
  3. Refrigerate for a couple of hours until well set.

Cacao Maca and nut Brownie_Jo'Anna Vella

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.

 

Tomato Chutney

Thermomix® time: 90 min
Total time: 100 min

Ingredients

  • 1 kg tomato, peeled Tomato chutney
  • 1 onion, peeled
  • 200 g apple
  • 80 g sultanas
  • 80 g raisins
  • 80 g dates
  • 400 g cider vinegar
  • 350 g soft brown sugar
  • 5 g salt
  • 5 g yellow mustard seed
  • 5 g ground allspice

Preparation

  1. Place tomato and onion into mixing bowl and chop 5 sec/ speed 4.
  2. Add the remaining ingredients and cook 90 min/ 100ºC/ reverse position/ speed spoon.
  3. Put in sterile vials and keep in cold (it lasts about 6 months).