Ingredients
Caramel Topping
- 150 g Medjool or Dried Dates, pitted
- 100 g cocnut cream
- 1 tsp Vanilla Extract (optional)
- 1 pinch salt
Slice Base
- 200 g Raw macadamias
- 100 g blanched almonds
- 50 g Coconut Oil or Melted Butter
- 1 egg
- 60-100 g Rice malt syrup
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 pinch salt
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 170 degrees, and prepare slice tray, lined with baking paper.
Weigh dates, transfer to small bowl and cover with boiling water. Set aside until slice is cooked.
Add macadamias and almonds to bowl with MC in place - 6 secs, speed 6. Scrape down and repeat if neccessary. Nuts should resemble a meal/flour consistency.
Add coconut oil (or melted butter), egg, rice syrup and vanilla - 10 secs, speed 3, scrape down.
Add remaining dry ingredients, MC in place - 10 secs, speed 3, scrape down and repeat until well combined.
Spread mixture into slice tray and using wet fingers, pat mixture down evenly if required.
Bake at 170 degrees, for 25-30 minutes for slice, or 15-20 minutes for individual muffin slices. Test with skewer if unsure.
Allow to cool for about 10-15 minutes before spreading with caramel topping and chopped macadamias. Serve warm or refrigerate and serve cold.
While slice is baking, scrape bowl clean (or rinse if preferred). Strain dates with simmer basket, keeping the excess liquid aside.
Add dates to bowl - 6 secs, speed 6, scrape down and repeat until broken down as much as possible, scrape down and add vanilla and salt.
Weigh coconut cream in MC and set aside.
Turn on to speed 6 and slowly pour coconut cream into date mixture. Check consistency and scrape down and repeat. If necessary, slowly add a little of the reserved date water until it reaches a fairly smooth, caramel-like consistency. Topping will firm up once refrigerated.
Caramel Topping
Tip
Mixture can also be divided into a 12 x square muffin tray, for perfectly individual slices. Make sure tray is either greased well or use muffin papers (round are fine as they will take on any shape).
For a different flavour, replace macadamias with any other nut, such as peacans or cashews.
If you're not worried about gluten or paleo, almond meal can be substituted with 80g plain flour, and added with other dry ingredients at the end.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
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.
Comments
I used raw cashews instead of blanched almonds - very tasty and great texture! Thanks for posting.
Delicious and healthy too ! Made it for visitors last week. Great success. Will make again tonight. Thank you.
This is a fantastic snack. You don't even notice that it's healthy!!
AuntyK