- TM 5
Ingredients
Base
- 100 g raw or activated almonds, (pecans can be substituted instead)
- 50 g Shredded coconut
- 50 g dates, dried or fresh
- 20 g coconut oil
- 20 g raw cacao powder
- pinch sea salt
Filling
- 80 g coconut oil
- 100 g coconut milk
- 160 g Pre Soaked Raw Cashews, (1 cup soaked for 4 hours or overnight)
- 1 tsp matcha tea powder, (optional, but gives it the green colour)
- 50 g rice malt syrup or honey
- pinch sea salt
- 4-6 drops peppermint oil (food grade)
Chocolate topping
- 50 g coconut oil
- 25 g raw cacao powder
- 50 g rice malt syrup or honey
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a tray with baking paper or a silicone liner, I used a tray that was about 25 x 15 cm
Add all base ingredients to mixing bowl and combine 20 seconds / speed 7, stop and scrape the sides of the bowl with spatula and combine for a further 10 seconds
Transfer mixture to the lined tray, spreading out evenly to cover the base. Place in freezer while you make the filling
Rinse the mixing bowl then add all the filling ingredients except the peppermint oil. Blend at speed 7 until you achieve a smooth creamy texture. I recommend 4 minutes, stopping every 60 seconds to scrap the bowl with the spatula
When you are happy with the texture, add the peppermint oil, start with 2 drops, combine for a few seconds at speed 2, taste test and repeat until you are happy with the flavour. I thought 5 – 6 drops was perfect. You don’t want the peppermint to be too over powering
Now you can smooth the filling over the base and return to the freezer
Rinse and dry the mixing bowl well. Depending on the temperature your coconut oil is stored at you may want to add the coconut oil first and melt at a low heat before adding the cacao and rice malt syrup.
Once coconut oil is melted, add the cacao powder and rice malt syrup and stir to combine, about 10 seconds / speed 2
Providing the filling has started to set, carefully pour the topping evenly over the filling, gently tilt the tray to spread to the edges.
Return to the fridge or freezer and allow to set for a further 30 minutes or until ready to serve*.
Tip
*I typically make this, allow it to set, cut into pieces and store in the freezer until I’m ready to serve which may be a couple of hours, days or weeks. If you do this, just remove from the freezer about 20 mins before everyone tucks into it to allow it to defrost a little.
Feel free to adjust the amount of sweetener to taste.
If you forget to add the peppermint oil to the filling (I've done this before) you can add it to the chocolate topping and its just as nice.
Thermomix Model
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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.
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Comments
Can I make this without having soaked the cashews? Or does it make a big difference?
I thought this was yummy but kids weren't a fan - all the more for me!
I tried both ways with the chocolate topping (honey / malt syrup). I found that the malt syrup worked well but needed 2x quantaties for slice and the honey version did not work at all.
All I can say is thank you for the recipe and YUM! how many pieces in one sitting is too much
i had a little trouble with the chocolate cracking when I cut it, so next time I'll try heating the knife up first. I also doubled the topping mixture so it was a nice thick covering
Absolutely delicious!!
I don't have matcha so I add fresh mint leaves instead for the green colour.
I make this every week now. I add extra peppermint as I like it to be very minty and I use less coconut oil to cut down the fat content and it still works perfectly
Many thanks for a great recipe
We really loved this slice as it wasn't too sweet. Thanks for sharing.
Easy and yummy.I also think that next time I will make a double lot.
Love this recipe! Only soaked cashews for about 30mins as that's all the time I had.. This is my favourite 'raw treat' recipe!
made this for a vegan at work. I found it very tasty but next time I would double the base mixture and top layer as they were a tad thin. I also just used normal cocoa and added a little extra rice syrup for the choc.
This is a lovely not overly sweet desert. Kids and folks loved it alike. Definitely on my repeat list