Ingredients
'Chocolate' Base
- 100 grams dates, pitted
- 80 grams dessicated coconut
- 25 grams cacao powder
Strawberry Filling
- 200 grams raw cashews, soaked in water for at least 1 hour and then drained
- 50 grams Maple syrup
- 60 grams coconut oil
- 1 teaspoon vanilla bean extract
- 50 grams water
- 200 grams strawberries, fresh or frozen
- pinch of salt
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all ingredients into mixing bowl and blend for 30 sec / speed 7 until well combined (should be a moist crumb).
Divide mixture between 8 lined (or silicone) muffin moulds and press down with the back of a spoon.
Place in freezer.
Place cashews into mixing bowl and blend for 20 sec / speed 7.
Add all remaining ingredients and blend together for 30 sec / speed 7. Scrape down sides and repeat until smooth and creamy.
Spoon on top of base and set in the freezer.
'Chocolate' Base
Strawberry Filling
Tip
Remove from freezer 15 minutes before serving to soften.
Thermomix Model
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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.
Comments
Thanks very much!! Glad you enjoyed it!
What a lovely little dessert. I served to a friend of mine, who is a bit of a health nut, and she thought it was marvellous. Said she could tell, and really enjoyed, that it was te perfect amount of sweet, without the sugar. I agree! I forgot to buy coconut oil, but had light coconut cream and used that. Set very well after an hour or so in the freezer and softened quickly to serve. Delish!
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