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thermomix chocolate coconut almonds

Thermomix chocolate coconut almonds

No Ratings So Far
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 Gift bags

These Chocolate Coconut Almonds are a fantastic sneak peak into what you can find in my new booklet Have Your Gift and Eat It.

Nuts are always a great gift for any peckish person who loves to snack. These chocolatey nuts are super crunchy and can be wrapped in some cute cellophane bags with a nice bow and gift tag to make them stand out.

 I love using my Thermomix to make these yummy Chocolate Coconut Almonds and these tasty treats are the perfect edible gift for xmas. If you want to find more inspiration on gorgeous edible gifts, get my booklet Have Your Gift and Eat It. Such a cute booklet for the perfect gift ideas this xmas.

Ingredients

  • 1 egg white
  • 1 ⁄2 tsp cream of tartar optional
  • 100 g golden caster sugar
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 20 g cocoa powder
  • 400 g whole almonds
  • 50 g desiccated coconut

Instructions

  1. Preheat the oven to 160°C / 140°C Fan / Gas Mark 2. Line a large baking tray with greaseproof paper and set aside.
  2. Insert the butterfly whisk. Place the egg white and cream of tartar in the mixing bowl then whisk 3 Min. / 37°C / Speed 3.5 – after 1 minute, slowly add the caster sugar a teaspoonful at a time through the hole in the mixing bowl lid.
  3. Add the vanilla extract, ground cinnamon and cocoa powder then whisk 20 Sec. / Speed 3. Remove the butterfly whisk and scrape down the mixture with a spatula.
  4. Add the almonds and coconut and combine 20 Sec. / Reverse / Speed 1. If the nuts are not all evenly coated, use your spatula to finish combining.
  5. Pour the almonds onto the prepared baking tray and spread out evenly. Bake for 15 minutes, then remove and leave to cool. Break up into bite-sized pieces and wrap as you wish.
Nutrition Facts
Thermomix chocolate coconut almonds
Amount Per Serving
Calories 775 Calories from Fat 522
% Daily Value*
Fat 58g89%
Saturated Fat 11g69%
Sodium 19mg1%
Potassium 902mg26%
Carbohydrates 53g18%
Fiber 16g67%
Sugar 29g32%
Protein 23g46%
Calcium 280mg28%
Iron 4.9mg27%
* Percent Daily Values are based on a 2000 calorie diet.
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10 Comments

  1. Rosemary Puddy on November 8, 2017 at 1:52 am

    Is there an ingredient missing, coconut?

    • Debbie on December 5, 2017 at 9:23 pm

      I think it’s mentioned but an s has been put on the end of the word Coconut. It mentions coconut in step 4.

      • Weehooey A Weehooey A on January 11, 2018 at 10:30 am

        Of course. Sorry, my mistake. The s shouldn’t be there. x

  2. Sunita Thomas on November 8, 2017 at 8:50 am

    Rosemary Puddy, coconut is the last ingredient and added in Step 4

  3. Lise Yacyk on November 8, 2017 at 6:19 pm

    Can I replace the egg white? Alergy problem. Thank you.

    • Weehooey A Weehooey A on January 11, 2018 at 10:47 am

      It won’t be the same but you could try making the vegan meringue by using some chickpea liquid (also known as aquafaba) and whisking that until thick. 🙂 x

  4. Diane on December 4, 2018 at 10:18 am

    Won’t let me print recipe?

    • Jesse S Jesse S on January 17, 2019 at 3:09 pm

      It should now. Our print button has been updated 🙂

  5. Katrina Reed on December 8, 2019 at 12:34 am

    My daughter just made these and they are amazing, and we added sultanas which gives them an extra layer of flavour. We did find the initial mixture very dense and didn’t cover the almonds so after pulling all the almonds out, we added about 4 teaspoons of water to soften the mixture and they seemed to cover the almonds better after this. Is this what you would recommend to do, or is there some other liquid that would be better.

    • Sophia H Sophia H on February 11, 2020 at 10:41 am

      Water is great.

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