Chocolate and Vanilla Custards

This recipe comes from the Feisty Tapas blog (and it is originally from the UK thermomix book Fast and Easy Cooking). I doubled it to make a decent amount (2 serves just wasn't going to cut it) and had to play around with the cooking time a bit.

1L milk (I used half coconut and half dairy)

3 tsp vanilla extract

4 eggs (meant to be a room temp but I couldn't wait)

75g raw sugar 

5 Tbsp cornflour

4 Tbsp cocoa powder

- Put all ingredients EXCEPT cocoa into thermomix and whiz for 5 secs on speed 5.

- Cook 10mins, 90 deg, speed 3 until the mixture thickens. (The first time mine thickened quickly, but the last time I made it I had to give it another 3-5 mins cooking time. Not sure why...)

- Mix 8 secs on speed 6. Pour HALF the mix into ramekins or clear glasses (4-6 depending on the size you use). Cool till just firm.

- Add cocoa to the thermomix and whiz 20 secs on speed 6. Pour over the vanilla custard and cool to room temp. Cover to prevent a skin forming and chill in fridge. Nice served with raspberries/strawberries to offset the sweetness.

Fruit Sorbets!

Making sorbets in the thermomix have to be reason enough to buy one, especially for non- fruit eating children like one of mine seems to think he is!

Basic sorbet recipe
rapadura sugar to taste (start with 1 tblsp and more can be added if necessary)
Frozen fruit (depends on how many you are serving)
Egg white (can use cream if you would prefer not to use raw egg but it's not the same)

Blitz sugar for 10 seconds sp 10
Add frozen fruit sp10 30 sec
Insert butterfly, add egg white and mix sp4 30 secs

Use frozen mango cheeks, blueberries, raspberries, strawberries, mixed berries...whatever takes your fancy! 
Freeze pineapple and blend with frozen coconut cream and mint for a pina colada icecream (add white rum for the adults).
Freeze canned lychees with the syrup and blend with mint.

Black bean brownies

This recipe is converted from the Healthy Hybrid.  Similar concept to the magic bean chocolate cake which uses red kidney beans in place of flour.  I have yet to try it but thought I'd post anyway

Ingredients

2 cup cooked black beans, drained of all liquid - could use a can.
2/3 cup rapadura sugar or sweetner of choice
1/3 cup raw cacao powder, cocoa, or carob powder
2 tbsp coconut oil, or butter
3 eggs,
1 1/2 tbsp vanilla extract
1/4 tsp sea salt
walnuts (optional)

Do

1.  Preheat oven to 180 degrees and prepare a rectangular slice pan/ dish (grease or line with baking paper) 

2.  Blend ingredients other than walnuts together with 20 seconds sp 5 or until well blended
3.  Pour into greased 8"x8" pan. top with walnuts for decoration if you'd like

4.   Bake in the oven maybe 15 minutes. When the top starts to crack, they're golden and cooked.

Chocolate dessert with leftover almond pulp

Today I made almond mylk and tried the dessert mentioned by Danielle at the wholefoods class we went to.  It's fast, healthy, raw and totally yummy

Ingredients:
leftover almond mylk pulp
big spoonful of raw cacao powder
about tablespoon coconut oil
1 avocado
sweetener of choice (I used maple syrup and a couple of softened dates)

Blend until smooth mousse like texture sp 4.

Delish with strawberries.  Was going to take a photo but ate it all too quickly.  Kids gobbled it up too.

More chocolate!

So I had this amazing raw handmade chocolate from an organic shop in noosa on the weekend.  It was soft and almost fudgy so I'd love to recreate.

Here's the ingredients:
cacao solids 50% min
cacao butter
agave nectar
cacao powder
coconut oil
wild carob
cinnamon
goji berries & coconut flakes
himalayan sea salt

Anyone know what cacao solids are?

Raw Chocolate

Delicious raw chocolate recipe adapted from Quirky Cooking:

Few handfuls of nuts (cashews/macadamias) or slivered almonds
Handful of dried cranberries or sultanas or any dried fruit
200g cacao butter
100g Rapadura Sugar
1 whole vanilla bean
2 cinnamon quills
rind of one orange
80g Cacao powder
2 pinches himalayan crystal salt

1. Blitz nuts and dried fruit in tmx sp9 for a few seconds. Set aside. (do not do this step if you have slivered almonds)
2. Place sugar, vanilla bean and cinnamon in tmx sp9 for 1 minute.
3. Add orange peel sp9 for 30 seconds or until a paste forms. Set aside.
4. Break/cut up cacao butter into small pieces, place in tmx sp 8-9 for 30 secs
5. Melt at 37 degrees sp1 for 20 minutes.
6. Add sugar mixture and melt 37 degrees sp1 for 20 minutes
7. Add cacao powder sp6 for 10 seconds
8. Melt 37 degrees sp1 for 10 minutes
9. Add salt and melt 37 degrees for 10 minutes.
10. Line baking tray with baking paper and place chopped nuts/fruit. Pour over chocolate mixuture and leave to set (if in a hurry can set in fridge)

Could leave out cinnamon and orange peel and replace with tablespoon of maple or agave syrup.

It's delicious but very rich so dont eat too much of it!!