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Healthy Fruit n Nut Chocolate for Mother’s Day!

Healthy Fruit n Nut Chocolate for Mother’s Day!

Jacqueline Alwill | May 3, 2020

Cos I’m old school and despite all the super trendy blends of deliciousness with chocolate these days this combo STILL wins me over…
This recipe takes takes 5 minutes to prep but actually provides endless hours of chocolatey satisfaction.


¾ cup melted coconut oil
¾ cup raw cacao powder
3 tbsp maple syrup
Dash of vanilla
1 or 1 ½ cups mixed nuts – pecan, hazelnut, macadamia, walnut, cashew
½ -¾ cup mixed dried fruit – cranberries, currants, sultanas, chopped figs


1. Combine melted coconut oil with cacao powder and maple plus a dash of vanilla in a bowl and whisk to combine.

2. Then roughly chop mixed nuts.

3. Line a loaf tin or similar with greaseproof paper, add half the nut mix and mixed dried fruit.

4. Pour over half choc mix, add remaining nuts and remaining choc and you’re done!!

5. Pop it in the fridge first for an hour or two and then you’re done!

6. I chop mine into about 30 or more pieces and only need 1 to get my chocolate hit, it’s scrumptious.

Low Sugar Cacao Bliss Balls

Low Sugar Cacao Bliss Balls

Chalimah Jeanne | April 19, 2020

Bliss balls have been around since coconut oil became a household staple, but our bliss ball recipe is made with a twist. In an effort to reduce sugar and increase fibre intake, figs are our choice of replacement for the typical date. They have a naturally high fibre content and are lower in sugar. Additionally figs have more than twice the amount of iron and calcium when compared to dates, and hence just can’t be left out of our vegan cacao bliss ball recipe.

Serves: This bliss ball recipe makes around 15-20 bliss balls depending on the size that you roll them into.
Preparation time: soak overnight
Cooking time: approx. 30 mins


1 cup figs
1 cup sunflower seeds
½ cup DUST cacao infusion of your choice
1 tsp vanilla
pinch salt

Optional for soaking the figs
120ml Energy Tea
You can also experiment with different ingredients of your choice, such as goji berries, almonds, cinnamon powder or hemp protein powder. In case you use any berries, make sure to also soak them with the figs overnight.


1. Soak the figs in water (or optionally Energy Tea) overnight.

2. In the morning, separate the figs from the liquid by straining them.

3. Do not throw out the liquid! You will need it later on.

4. Combine the sunflower seeds, figs, vanilla, salt and DUST cacao infusion in a food processor until crumbly.

5. In case the mix is not soft enough (should stick together when pressed) add a sip of the liquid you kept into the processor.

6. Take a spoon of the mix and roll it into delicious cacao bliss balls using your hands. You can also coat them in desiccated coconut or another ingredient of your choice. We like to use rose-hip powder for a beautiful finishing touch.



These vegan cacao bliss balls can be store in a refrigerator for a couple days.

Cafe Style Chocolate Hazelnut Chunky Biscuits

Cafe Style Chocolate Hazelnut Chunky Biscuits

Kate Parker | April 12, 2020

Are you missing big, chunky, cafe style treats? Well, I’ve got the solution for you! These biscuits are big, indulgent and made with nourishing whole foods.

This recipe make 6 big, chunky biscuits, or can be divided into more smaller biscuits if you’d like them to go further. In my house we’ve loved them big & chunky, but tend to eat just half or a quarter at a time.

When they’re hot out of the oven they will seem too soft, but give them some time to cool down and the sugars will harden.  


¾ cup white spelt flour
¼ cup cocoa
½ tsp baking powder
¼ tsp salt
½ cup coconut sugar
⅓ cup chopped hazelnuts
¼ cup chocolate chips, or chopped dark chocolate
3 tbsp milk of choice, plus more if needed
2 tbsp coconut oil, melted
¼ tsp pure vanilla extract
1 tbsp peanut butter/nut or seed butter


1. Combine all dry ingredients in a bowl, sift cocoa & baking powder, stir until well combined.

2. Make a well in the centre, add the wet ingredients and stir in to form a dough – the mix will be dry at first, keep stirring until well combined. Humidity can affect moisture, so you may wish to add 1 tbsp additional milk if your dough isn’t coming together.

3. Form dough into a big ball in your hands.

4. Wrap and pop it in the fridge for 2 hours, or into the freezer until the dough is cold.

5. Once chilled, preheat the oven to 180 degrees.

6. Remove the dough from the fridge and roll into a thick cylinder shape.
Slice into 6 even slices.

7. Form into circular shapes in your hands and place on a greased baking tray, leaving enough room between cookies for them to spread.

8. Sprinkle with salt flakes if you’re feeling a little fancy.

9. Bake for 11 minutes on the centre rack. They’ll look underdone when you take them out. Let them cool on the baking tray 10 minutes before touching, during which time they will firm up.

If for whatever reason the cookies don’t spread enough (climate can be a factor here), just press down with a spoon, while still hot, after baking.


Don’t have any hazelnuts on hand? This recipe would also work with peanuts, almonds, pecans, macadamias, walnuts, or pistachios. You can’t go wrong, really!

Want to have these as an indulgent dessert? Add a scoop of vanilla on top of a still-warm biscuit. 



Creamy, Spicy, Smoky Red Lentil Hummus

Creamy, Spicy, Smoky Red Lentil Hummus

Kate Parker | April 5, 2020

 No chickpeas on hand? No worries! This hummus is made with red lentils instead and is whipped into a creamy, spicy, smokey delicious dip with the addition of smoked paprika and cayenne. Cayenne packs a bit of a punch, so take it easy and add gradually, tasting as you mix. 

Want to make it a full pantry challenge? Switch the lemon juice for apple cider vinegar and switch the garlic for garlic powder or black garlic.

Make 1 day before you want to eat, or at least a few hours, to give the flavours a chance to marry. Keep in an airtight container in the fridge and cover with a layer of olive oil to preserve for up to a week.

Freeze in batches and defrost as needed to portion out the mixture.


1 cup dried red lentils, soaked in water for 30 minutes. Rinsed and drained.
2 cups water
4 tbsp tahini
Juice of 1 small lemon
3 tbsp tablespoon olive oil
2 garlic cloves, smashed
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ tsp cayenne pepper (optional)
Good pinch of salt


1. Once lentils have been rinsed and drained add them to a heavy based saucepan with water & bring to a boil. Reduce to a low simmer, and cover, stirring occasionally.

2. Cook for 20-30 minutes, until lentils are soft and cooked through.

3. Leave to stand until cold. Lentils should thicken and solidify into a paste-like consistency. This should take 1-2 hours, depending on the temperature. If you want to speed up the process, spread lentils onto a baking tray and pop in the fridge. 

4. Add lentils and all other ingredients to a food processor or blender and blend until smooth.

5. Taste for seasoning and adjust to your tastes.

Thermomix Lamington Bliss Balls

Thermomix Lamington Bliss Balls

Ellen Babauskis | February 11, 2020

Sharing one of our all-time favourite healthy recipes — our no-bake lamington balls! These are going to be a family favourite from the second you make them, and we guarantee, even the most discerning kid won’t be able to tell that they’re healthy.

They couldn’t be easier to make with the TM, either. It’s just a matter of throwing some nuts, dates, coconut and cacao into the TM bowl, along with some salt and vanilla, shape them, wait thirty minutes until they set, and you’re done. It’s so simple, and SO healthy; they’re totally gluten, dairy, and refined-sugar free, as well as being suitable for vegans and raw-foodies.

This recipe is from our Healthy Desserts and Snacks class, in which we teach you a number of both sweet and savoury recipes that are also completely gluten, dairy and refined-sugar free, and are all equally delicious. It’s a must-see for any healthy Thermie!

This recipe is vegan, gluten-free, and dairy-free.


100g raw activated almonds
50g shredded coconut (extra for rolling and texture)
6 medjool dates, pips removed
1 tsp vanilla extract
15g raw cacao powder
20g coconut butter
1⁄2 tsp salt


1. Place all ingredients in TM bowl. Pulverise for 10 seconds, speed 9.

2. Blend for a further 30 seconds, speed 4 until mixture comes together. If mixture looks dry, continue blending on speed 4 while adding 1 teaspoon of water at a time until mixture comes together. For added texture, add 10g shredded coconut, mix for 3 seconds, speed 4.

3. With damp hands, roll mixture into small balls and finish rolling in shredded coconut. Place finished balls in fridge for a minimum of 30 minutes before serving.

4. Store in fridge for up to 2 months, or for longer in freezer.



Place a dried sour cherry or dried blueberry in the centre while shaping in step 3. Use roasted almond crumb to coat the outside of half the balls.

Chefs’ Tip

Coconut paste is made from ground coconut flesh. It can be used to add coconut flavour, assist with binding or to thicken a wide variety of sweet and savoury dishes.

Want more of our Thermomix cooking class recipes? We’ve made a whole book of them! Check out ‘Recipes from our Cooking School’.

Nut Free Cacao Muesli Bars

Nut Free Cacao Muesli Bars

Jeanne Chalimah | February 5, 2020


½ cup (100g) coconut oil or butter
½ cup rice syrup or honey
¼ cup coconut sugar
½ cup Spark DUST or another cacao infusion of your choice
½ tsp vanilla extract
½ tsp salt
2 cups raw rolled oats
½ cup sesame seeds
½ cup sunflower seeds
½ cup pumpkin seeds
1 cup sultanas
⅓ cup (40g) flour
2 cups puffed grains – rice or quinoa or amaranth


1. Preheat the oven to 160°C (fan-forced) and line a baking tray with baking paper. This is optional, but it helps with getting the finished muesli bars out in the end. We used a 28cm x 20cm baking tin.

2. Combine the rice syrup, coconut sugar and coconut oil in a saucepan over low-medium heat. Cook, while constantly stirring, for 5 minutes or until the butter melts and the sugar dissolves.

3. Bring to the boil and cook for 1-2 minutes or until syrup thickens slightly, then remove from heat.

4. Combine the oats, sultanas, sunflower seeds, pumpkin seeds, sesame seeds, Spark DUST, vanilla extract, salt, flour and puffed grains in a large bowl. Mix everything together, then pour over the hot syrup and stir thoroughly to combine well.

5. Spoon the muesli bar mix into the pan and press down firmly.

6. Bake in the oven for 20-25 minutes or until golden brown and crisp. Remove from the oven and set aside in the pan to cool completely. This may take a couple of hours.

7. Once they are completely cooled down and hardened, cut them into rectangles (5cm x 9cm) to serve.