- TM 6
- TM 5
- TM 31
Ingredients
Base
- 60 grams Nuttelex
- 130 grams Gluten free shortbread biscuits
Filling
- 215 grams raw cashews
- 70 grams coconut oil
- 140 grams coconut cream
- 40 grams lemon juice
- 130 grams Maple syrup
- 1 level tsp Vanilla Bean Paste
- 1 pinch sea salt
- 3 drops Food colouring
Optional
- Speckled gluten free eggs
- Dairy free chocolate
- Gluten free shortbread biscuits
- Dairy & soy free chocolate eggs
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add Nuttelex to the mixing bowl.
- Melt 2min/80°c/speed 2
- Add shortbread biscuits.
- Blitz on turbo 2-3 times or until mixture resembles a fine crumb.
- Line a regular muffin tin with baking paper strips so that there is some excess above the edges. Divide the mixture evenly between holes and leave to set in the fridge.
- Cover the cashews in water and leave to soak for at least 2 hours.
- Add coconut oil to the mixing bowl and melt 1min/70°c/speed 2.
- Add the remaining ingredients, including drained cashews, to the mixing bowl.
- Blend 1min/speed 9 or until smooth.
- Pour the filling over the bases and set in the freezer for several hours or overnight.
For the rainbow version, divide the mixture into 3 bowls and put a drop of food colouring in each. (Go easy unless you are after particularly vibrant colours!). Spoon alternating colours over the bases and gently swirl with a bamboo skewer before setting. - Drizzle melted chocolate over the finished cheesecakes and sprinkle with shortbread biscuits crumbs. Add a couple of speckled easter eggs (the cadbury ones are GF, but not DF) OR For a completely dairy and soy free version, decorate with a NOMO bunny or Sweet William mini eggs.
Base
Filling
Optional toppings
Tip
NOMO have some lovely dairy and soy free chocolate treats that you can use for beautiful allergy friendly decorations or chocolate to melt and drizzle. I can usually find them in Woolworths, Big W and sometimes Kmart.
Thermomix Model
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Recipe is created forTM 6
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. -
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!
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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.
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