This concoction is so moreish you’ll be eating it straight off the spoon! However we also recommend sprinkling it over ice cream, tarts, custard, tempered chocolate and fresh fruit. Pistachios and cranberries give this sweet and delicious crumble festive flair, however can be substituted with your favourite flavour combination.
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Makes 4 cups
+ gluten free
+ vegetarian
+ egg free
Ingredients
50g blanched almonds
120g macadamia nuts
20g sesame seeds
100g dried cranberries
100g pistachio nuts, shelled
20g shredded coconut
150g white chocolate, buttons or roughly broken
Pinch salt
Method
- Preheat oven to 180°C.
- Spread nuts and seeds onto an oven tray, keeping them separated, roast for 10 minutes, or until lightly browned. Remove and allow to cool completely (otherwise the chocolate will melt!).
- Place cranberries, pistachios, coconut and toasted sesame seeds in TM bowl. Chop for 4 seconds, speed 8. Set aside.
- Place chocolate, salt and toasted nuts in TM bowl, chop for 4 seconds, speed 7, or until coarse.
- Add cranberry mixture, mix for 5 seconds, reverse speed 3, or until just combined.
Keep stored in an airtight container in the refrigerator up to 6 months.
Chefs’ Tip: It is important to not over work the mixture as it could turn to a paste. In the event of this happening, spread onto a tray and place in refrigerator until cold. Break into rough pieces and place back into the TM bowl. Chop for 5 seconds, reverse speed 3, or until mixture resembles coarse crumbs.
