Ingredients
Base
- 375 g almonds
- 70 g medjool dates
- 50 g coconut oil
- 1 pinch salt
Salted Caramel
- 500 g medjool dates
- 50 g coconut oil
- 1/4-1/2 tsp salt
- 1 vanilla bean
Chocolate top
- 30 g cacao powder
- 70 g coconut oil
- 60-100 g maple or rice malt syrup, depending on how sweet you like your chocolate
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Put all ingredients in TM bowl and blend 20-40s / spd 9 until the mixture resembles crunchy breadcrumbs.
Press into a rectangle tray (25x30cm) lined with baking paper. If you have a small little wooden roller (I found one in a $2 shop) you can flatten it out with that. Otherwise just press down firmly with your hands. Place in the freezer to harden while you do the next step.
Put all ingredients in TM bowl and blend on sp 9-10 until the mixture resembles an almost smooth caramel. This could take 1-2 minutes.
Spread the caramel evenly over the base. I put some gloves on, wet them slightly and smooth it over. Again you can run the wooden roller over it to get a more even result.
Place in the freezer while you prepare the chocolate topping.
You can also use a good quality chocolate in stead of the cacao/coconut oil/syrup mixture. Make sure your bowl is clean and dry - water and chocolate do not mix. I usually use the Turbo function to get rid of any moisture on the blades.
Put all ingredients in the TM bowl and melt 2-3 min / 50 degrees / sp 2. Pour over the caramel and spread thinly. Alternatively you can pipe the chocolate in a ripple form. Refrigerate for about 30 min before cutting. Store in the fridge.
BASE
Salted Caramel
Chocolate topping
Tip
You can also do this recipe in the TM5.
I've adapted this recipe after attending a workshop at BentFork restaurant in Freshwater, NSW. The owner makes some awesome raw treats, so go on, treat yourself!
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.
Comments
This is amazzzzing. Whole family loves it. I put broken roasted hazelnuts on the caramel before the choc top. I find it is plenty sweet enough without maple syrup. I find using back of a wet spon is easier to spread caramel.So easy to make. Thank you so much for this indulgent and healthy slice.
This is Amazing!!! If you have a sweet tooth (or not) this taste so naughty but without any of the guilt. I have made with and with out the vanilla bean and if you use Himalayan rock salt every so often you bit into a nice crunchy piece. Defiantly on my weekly list kids and adults alike love it
Are you sure to delete this comment ?