Ingredients
Base
- 150 g dates
- 50 g decicated coconut
- 100 g Almonds raw
- .5 tablespoon cinnamon
- .5 tablespoon coconut oil melted
caramel (middle)
- 110 g dates
- 80 g coconut oil melted
- 50 g Maple Syryp
- 180 g Cashews Soaked, and drained
Chocolate (Top)
- 80 g Maple Syryp
- 80 g coconut oil melted
- 100 g Cocao powder
- 1 stick vanilla pod, split and seeded
- .25 tablespoon pink himalayan sea salt
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak the Cashews for 1 hour before requiring them.
Place all ingredients into mixing bowl and blend 10sec/speed9 until well mixed but not too smooth, texture is important here.
Press firmly into tray, the mix should just hold together
Place in freezer to set
Place all ingredients into mixing bowl and blend 30 sec/speed 9.
Adding a small amount of water if required.
The texture should be smooth like REAL caramel.
Place in freezer for 1 hour
**Make sure this layer is set before appying the Chocolate Layer**
Place all liquid ingredients into the mixing bowl, sift in cocoa to ensure it is going to be a smooth consistancy.
Blend on speed 20 sec/speed 6, until smooth.
spread Choclate on top of Caramel layer
place back in freezer until you require it, it can stay in the freezer for as long as you like.
take out 5 minutes before eating
Note before starting
Base
Caramel (middle layer)
Chocolate (top 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.
Comments
Love this ! i have made it a few times, i usually add alittle more coconut oil to the base to make hold better & i blend the caramel layer for longer until i get it nice and smooth!
I leave it in the freezer and put out as needed!
delicious
Tracy
I love this! Its very rich so cut into very small pieces. But every one that has tried it has loved it!
Thanks for sharing
So goooooood! Yes base is crumbly but next time I'll use other tips in comments - thank you soooo much
A few tips extra tips that might help.
1. Make sure you use raw cashews as to added make the caramel grainy.
2. Add step to chocolate layer - set 37 degrees on speed 2 for 2 mins and add theis layer quickly - it will try to set.
Kylie Iemma
I have just made this for my 14 year old son but I just have a feeling I did something wrong. As the camamel part was grainy even after adding some water and with the cochoclate I didint have cocao so I used cocoa.
Oh well I wont tell him and will see if he likes it or not.
Hi Thermo Family sorry for the delay in reply
the base being crumbly would mean its too dry, aybe less almonds or more dates or use walnuts as they have a higher natural oil content that might help hold it together.
Kye
Kylie Iemma
Very tasty although my base is still crumbly. Any suggestions?
Thanks for your comment Kath! I'm glad you liked the recipe and made it your own with rice malt syryp(which Im yet to try and is on my shopping list now
)
I coverted some 'conventional caramel slice eaters' at work today with this - mission accomplished
Kylie Iemma
This slice is absolutely delicious. I used rice malt syrup instead of maple syrup as I didn’t have any and it makes it plenty sweet enough. It was easy to cut out of the tray and each layer stayed together no problem. Will make this again for sure! Thank you!
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