For this recipe, I’ve previously made my own butter first and popped into the freezer to harden up.  On this occasion, however, I left 11 yo Miss Thermie to it and as we were strapped for time due to visitors popping over, I told her to use coconut oil instead.  Hence, here we have a dairy free version…

Place into TM bowl and turbo a few times to make chunks* and set aside in another bowl:

• 100g dark chocolate (we use 85%)

* You may need to pick out any extra big chunks and re-turbo those pieces until smaller 

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Place into empty TM bowl, set dial to closed lid position and press the turbo button twice for 1 second each.  Pour into bowl with choc chunks:

• 50g nuts of choice (we used almonds)

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Place into bowl and mill on speed 9 / 20 seconds:

• 100g dried chopped dates

Add and blend together on speed 6 / 20 seconds, scrape down the sides and blend again at speed 3, if necessary:

• 125g cold butter, cubed (or coconut oil for dairy free)
• 1/2 tsp vanilla extract

Add and whizz up on speed 4 / 10 seconds:

• 2 bananas
• 1 tsp ground linseeds (flaxseed)

Add and mix in on speed 5 / 10 seconds. Scrape down the sides and mix for 30 seconds / interval speed:

• 200g gluten free flour – see here or here or use your own combo or a commercial pre-made version
  
• 2 tsp baking powder
• Pinch salt

Add and mix on reverse / speed 1-2 / 10 seconds, using the spatula to aid mixing:

• Choc chunks and nuts mix

Form into small balls on the baking sheets, then push down with a fork to make a biscuit shape.

Bake for approximately 12-15 minutes until golden, then indulge!

Fabulous job, Miss Thermie!