Ingredients
Biscuit Layer
- 100 grams almond flour (to mill your own, add almonds to bowl, 10 sec sp 10)
- 110 grams Coconut Flour
- 100 grams maple syrup (I use Pure Canadian)
- pinch sat (I use Himalayan pink)
Caramel Filling
- 150 grams pitted dates (soaked in hot water for 5 min)
- 100 grams peanut butter or preferred nut butter
- 40 grams coconut oil
- 3 tablespoons reserved water
- Pinch salt
- 1/2 teaspoon Vanilla Bean Paste
Chocolate Coating
- 200 grams 70% Chocolate
- 10 grams coconut oil
Accessories you need
-
Spatula TM5/TM6
buy now
Share your activity
I'm cooking this todayRecipe's preparation
Line a tart tray (or any shallow tray) with baking paper
Biscuit Layer:
Place all ingredients into bowl 10 sec sp 3 & repeat until it resembles a fine crumble. You want the mixture to hold it's shape when it's pinched. Once this is acheived, Place it into the tray & press it down really firmly, then freeze.
Caramel Filling:
Place all ingredients into bowl 15 sec sp6. Scrape & repeat until smooth then spread evenly over the biscuit layer. Freeze for at least 2-3 hours to ensre it's set & firm. Otherwise you'll risk the biscuit layer crumbling as it's being cut.
Chocolate Coating:
Break up chocolate, place into bowl & grate 10 sec sp 10. Scrape sides, add the coconut oil & melt 4 min 50 deg sp3.
Pour half of the chocolate straight over the caramel layer then re-freeze to allow the top layer of chocolate to solidify. Once this is achieved, carefully flip the tray upside down to remove the slab, coat with the remaining chocolate & re-freeze to solidify.
Once it's firm, cut into bite size pieces. The sides won't be coated in chocolae, youd need to do this individually by dipping them. I found this to be the easiest way, rather than cutting the pieces then coating in chocolate - messy messy!
This worked really well for me twice in a row. Any feedback would be fab, I'd love to know if the recipe needs any improvement.
Tip
Run hot water over the knife then dry it thoroughly before cutting into the slab. It cuts straight through easily
Thermomix Model
-
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
Are you sure to delete this comment ?