Ingredients
Base layer
- 300 g raw cashews
- 65 g organic extra virgin coconut oil
- 65 g organic Maple Syrup
- pinch sea salt
Caramel layer
- 150 g natural almonds, or a mix with brazils, macadamias, etc
- 10 dates
- 120 g Raw Honey, or maple syrup
- 1 tsp Vanilla Bean Paste
- 65 g organic extra virgin coconut oil
- 1/4 tsp sea salt
Raw Chocolate coating
- 95 g organic coconut sugar
- 200 g raw cacao butter
- 80 g raw cacao powder
- pinch sea salt
Caramel layer topping
- 50 g Roasted almonds, dry roasted in the oven for greater flavour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Base layer
Add cashews to the TM bowl and chop on speed 9 for 5 seconds.
Add coconut oil, maple syrup and a pinch of salt and mix on speed 7 for 20 seconds.
Turn out into slice tin lined with grease proof paper and press to the bottom. Put into freezer to set while moving onto next step.
Caramel layer
Without washing the TM bowl add nuts (almonds, brazils, macadamias), chop on speed 9 for 5 seconds.
Add dates, honey, vanilla bean paste, coconut oil and sea salt, blend on speed 7 for 20 seconds. Take off lid and scrape down.
Mix for 5 minutes on “raw temperature” 37 degrees on speed 3 until caramel is smooth-ish to spread. Tip – if using honey instead of maple syrup a little water might be needed to get a smooth caramel to spread.
Spread over frozen base layer.
In a clean bowl add roasted almonds, lock lid and pulse 2 or 3 times. Spread roughly chopped roasted almonds over caramel layer and press in to attach to caramel.
Return to freezer.
Raw Chocolate for coating bars
Add coconut sugar to a clean, dry TM bowl and mill on speed 9 for 10 seconds.
Add raw cacao butter and melt on 37 degrees for 20 minutes on speed 2. If not melted in this time, repeat.
Add raw cacao powder and stir on 37 degrees for 20 minutes on speed 2.
If you are not ready for next step you can keep the melted chocolate stirring on 37 degrees on speed 1 until you are ready to put it altogether. The longer the chocolate stirs the smoother it gets – beautiful!
Assembly
Take frozen base and caramel from freezer and cut into small “fun sized” bar pieces. Dip each bar into the raw chocolate and set on wax paper to firm up. Chocolate should set beautifully around each piece. Once first chocolate layer has set, dip the pieces a second time. Return to freezer. Bars may be kept in fridge once initially set in the freezer.
Tip
Any excess chocolate pour off onto grease proof paper to set as plain dark chocolate.
I then make a chocolate custard in the TM bowl instead of washing it out – we don’t want to waste a drop of that beautiful raw chocolate!
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.
Comments
I'm in Perth and I go to Precious Organics on Marmion Street in Myaree. I hope you enjoy these.
Penny Armstrong
Independent Thermomix Consultant WA
0429 170 166
Where do yo buy raw cacao butter from?
Thanks! Yes, I really love them too
Penny Armstrong
Independent Thermomix Consultant WA
0429 170 166
These are absolutely AMAZING!!!! The coconut sugar didn't completely dissolve, but didn't make any difference to the flavour. I roasted the almonds to give it the Snickers flavour
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