Ingredients
BASE LAYER
- 150 grams raw almonds
- 170 grams medjool dates, pitted
- 20 grams Cacao
- 10 grams water
MINT LAYER
- 80 grams coconut oil, Pure organic extra virgin
- 80 grams Maple syrup, Pure organic
- 1 Ripe banana, Peeled
- 1 ripe avocado, Peeled & deseeded
- 20 drops Pure peppermint essential oil
- 1 pinch Himalayan salt
CHOCOLATE TOP LAYER
- 80 grams coconut oil, Pure organic extra virgin
- 80 grams Maple syrup, Pure organic
- 60 grams Cacao
- Bee Pollen for sprinkling
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place all ingredients for the Base Layer into the bowl.
Chop everything together on 20 seconds/Speed 9
Once chopped, the ingredients should be all clumped together in a sticky bread crumb texture.
Line a 20cm square baking tin with grease-proof paper then tip the mixture into the baking tin & press down firmly, covering the bottom of the tin.
Then pop the tin into the fridge while you make the mint layer. - With a clean bowl, add your Coconut Oil. If your oil is hard, then melt it 1 minute/37 degrees/Speed 2.
If your oil is liquified already then skip that step.
Add all remaining Mint Layer ingredients into the bowl (Adjust the number of drops of Peppermint Oil if you like it less or more minty flavoured.)
Blend mixture together until smooth for about 20 seconds/speed 6
Scrap down the bowl & taste the mixture & add more peppermint oil if needed then blend again for a few seconds on Speed 6 if necessary.
Then grab your base layer from the fridge & evenly & carefully spread the mint layer onto the base layer.
Pop back into the fridge while you make the chocolate top layer. - Starting with a clean bowl.
Again if your coconut oil is hard then place into the bowl & melt for 1 minute/37 degrees/Speed 2.
Then pop the remaining ingredients for the Chocolate Top Layer (except bee pollen) into the bowl & mix together 20 seconds/Speed 6 or until mixture is chocolatey & blended together.
Grab the tin from the fridge with your two other layers already setting & pour the Chocolate Top Layer over the mint layer & gently spread it out.
Sprinkle some bee pollen over the chocolate top layer.
Then pop the tin into the freezer for 3-4 hours or until the chocolate layer is firm.
Once set hard, cut the brownie slice into bars. This is a rich recipe so smaller bite sized bars are probably better.
Keep frozen or at least refrigerated in an air-tight container.
Enjoy!!!
BASE LAYER
MINT LAYER
CHOCOLATE TOP LAYER
Tip
You don't need the Bee Pollen on the top. It just adds colour & texture & extra nutritional benefits too.
Original recipe from //kneadtocook.com/avocado-mint-cream-brownie-bars/
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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Comments
kbarcs75:I'm making this for the first time & I stopped to check & mine looks like baby food too 😢😢. I searched for some other recipes to see their instructions & ended up taking the blade off & putting thermie in reverse on that wooden spoon setting (I'm just borrowing one for the week so learning as I go)...
ha ha. thats Ok I thought I was missing out on something special. Thanks
Oh sorry not sure what happened to the recipe. Just organic dates. I'll update that now. Thanks
What does organic & mean?