Ingredients
Base
- 130 grams dates
- 70 grams almonds
- 1 teaspoon coconut oil
Caramel Filling
- 130 grams dates
- 55 grams coconut oil
- 11/2 tablespoons tahini
- 140 grams Maple syrup
- 150 grams raw cashews, soaked in water for an hour then rinsed
- 75 grams water
Raw Top Chocolate Layer
- 40 grams coconut oil
- 70 grams Maple syrup
- 15 grams cacao powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Pulse dates, almonds and coconut oil for 30 secs on speed 7
2. Put mixture into a slice tin lined with baking paper and press down to form the base
3. Place in the freezer
1. Put dates, coconut oil, tahini, maple syrup, cashews and water into Thermomix. Pulse until completely combined and smooth
2. Pour caramel mixture on top of base and return it to the freezer to set
1. Add the coconut oil, maple syrup and cacao to the Thermomix. Heat 30 secs on speed 100, until melted
2. Spread onto of the caramel filling. Make sure the caramel filling is set before you do this
Base
Caramel
Raw Top Chocolate Layer
Thermomix Model
-
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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