Ingredients
Base
- 125 g Cashews
- 70 g coconut oil
- 8 medjool dates, Pitted
- 240 g desicated coconut
- 1 tsp Vanilla Bean Paste
- 1 tbsp water
- 1 pinch salt
Chocolate topping
- 100 g cacao butter
- 30 g cacao powder
- 85 g Maple syrup
- 1 pinch salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add cashews to TM bowl, MC on, mill 10sec sp 9. Set aside
Without washing bowl, add coconut oil, melt 2 mins 50deg, sp 1 (or until melted)
Add remaining base ingredients incl cashew meal and mix 10sec sp 6 or until just blended (do not over mix). Mixture should be slightly sticky.
Line a slice tin with baking paper, spoon base mixture into tin and using wet hands, spread evenly. Place in freezer for 10 mins to set.
For chocolate topping
In a clean TM bowl, add cacao butter and melt 4 mins 50deg sp1. (or until melted)
Add remaining topping ingredients and mix 10sec sp3 until well combined. May need to scrape down bowl and repeat.
Pour topping g over chilled base and cool in fridge for 10 mins to set.
Can store in freezer
For base
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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