Ingredients
Base
- 240 grams Cashews raw
- 30 grams coconut oil
- 40g grams Maple syrup
- 1 pinch sea salt
Middle layer, caramel
- 170 grams almonds
- 6 --- medjool dates, Seeds removed
- 140 grams Maple syrup
- 1/2 teaspoon vanilla
- 30 grams coconut oil
- 3 pinches himalyan salt
Raw chocolate topping
- 150 grams coconut oil
- 80 grams raw cacao powder
- 120 grams Maple syrup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place all ingredients into mixing bowl and mix 10sec/speed5
2. Scrape down sides of bowl and mix 10secs/speed5
3. If using slice tin line with baking paper and press base into bottom.
I use silicon patty cake trays. it makes the process much easier.
place one spoonful into bottom of each patty cake molds and press down.
4. Place in freezer.
1. Place almonds into mixing bowl and mix 15sec/speed5
2. Place almonds into bowlmand set aside.
add coconut oil to mixing bowl and mix 30sec/60 degrees/ speed 1.
3. Add all other ingredients including almonds from step 1 and mix 20 sec/speed5.
If you don't have maple syrup you can use honey but you will need to add 10 grams of water into the above step to help make it easier to spread and then it won't be vegan either.
4. Place ontop of base and spread over with back of a spoon. If the mixture is sticky keep a glass of water near and dip the spoon into the water in between spreading each middle layer over base. Make sure you leave enough room for the chocolate ontop.
5. Place into freezer for 1hour.
1. Place all ingredients into mixing bowl and mix 40sec/60degrees/speed2.
scrape bowl and repeat above.
if needed scrape bowl and mix 20sec/60/speed3
2. Pour chocolate over top each one and place in freezer to set.
3. Remove each slice from silicon patty cake moulds and store in airtight container in fridge or freezer. If you leave them in the freezer then take them out 30mins before eating.
if made in slice tin then take out of tin and cut into slices and store in airtight container in fridge or freezer as above.
Base layer
Middle layer, caramel
Chocolate top
Tip
Chocolate topping-You can use 1cup of cacao butter instead of cocunut oil but you would need to melt this first then add other ingredients melt 40sec/60/speed2.
Then keep checking and place on again if not melted as younwant tomtom this slowly so you don't burn it. Then mix other ingredients in 40sec/speed 2. and you can use 1/2 cup coconut sugar instead of maple syrup if you run out.
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 made this in a slice tin and it turned out great.
I haven't finished yet and it may already be a favourite. Amazing because i hardly touch a slice without butter sugar and flour!! Used rice malt syrup as i didnt have enough maple syrup and normal dates as thats what i had in the cupboard. I may use dark choc coconut oil for the top...
This is delicious !! I used agave Syrup instead of maple as that is what I had in the cupboard ~ it is a winner in our household.
yummo, thanks for sharing!
Yum and super easy! I made it as a slice and just have the cut pieces in a ziplock bag in the freezer for easy access. Great recipe, I have shared it on my Thermie cooking FB page, here's the link: https://www.facebook.com/thermodipity/posts/272451303093332:0
I find that it's much nicer when made in a square slice or baking tin much nicer as the layers are not as thick. I have both a Vegan and a Sugar free team mate so this recipe was perfect! Thanks.
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