Ingredients
Base
- 2 tbsp Coconut butter
- 140 g Raw macadamias
- 170 g raw almonds
- 140 g medjool dates, pitted
- 1 pinch sea salt
Filling
- 225 g raw cashews, soaked & drained
- 1 1/2 tbsp gelatine
- 170 g water, boiling
- 1 lemon, juiced
- 55 g coconut oil, melted
- 400 g Almond milk
- 100 g Maple syrup
Jelly Layer
- 250 g strawberries, hulled
- 300 g water
- 1 tbsp gelatine
- 60 g raw sugar (optional)
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Line a deep slice tin or container with alfoil.
2. Place coconut butter in to TM bowl and soften 2 mins/37 deg/sp 2.
3. Add remaining base ingredients to TM bowl and combine 1 min/sp 6.
4. Spoon in to prepared tin & press firmly.
5. Place in freezer to set while preparing the filling.
6. Clean & dry TM bowl.
1. In a clean TM bowl, place cashews & blend 1-2 min/sp 7, scraping down sides regularly.
2. In a separate bowl, dissolve gelatine in boiling water, add to TM bowl.
3. Add all remaining ingredients and blend 2-4 mins/sp 9, longer if needed to achieve a creamy & smooth consistency.
4. Pour the filling over firm base, leaving room for jelly layer. Set in fridge until firm (1-2 hrs).
1. Place strawberries in clean TM bowl and puree 20 secs/sp 6, scraping down sides regularly. Set aside. Rinse TM bowl.
2. Place water, gelatine & sugar (optional) in TM bowl, heat 10 mins/90 deg/sp 2.
3. Add reserved fruit puree/juice and stir 5 sec/sp 2, or until combined.
4. Allow to cool before gently pouring over filling layer. Set in fridge.
Base
Filling
Jelly Layer
Tip
NB: Preparation time doesn't include time for soaking, freezing & chilling.
1. Weigh cashews in to simmering basket, place basket in to a larger bowl to soak. Take out simmering basket to rinse & drain.
2. Use any fruit or fruit combination for jelly layer (eg, strawberry & raspberry)
3. If you like a coconut flavour, substitute coconut milk for the almond milk.
4. Can be made as individual desserts.
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
meja351: Glad you enjoyed it!
Devine jelly slice and better still - made on nuts, dates etc. So a health version. Will be making ALOT