Ingredients
Base
- 70 grams almonds
- 60 grams walnuts
- 60 grams pecans
- 45 grams Shredded coconut
- 1/4 tablespoon salt
- 325 grams medjool dates, pitted
- 2 tablespoon cocoa powder, raw
Peppermint Cream
- 200 grams Cashews, soaked overnight in 2 cups of filtered water with a pinch of salt
- 85 grams Fresh Baby Spinach
- 110 grams coconut oil, melted
- 2 tablespoon Maple syrup
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 8 drops DoTERRA Peppermint Essential Oil
Chocolate Layer
- 40 grams cacao powder, raw
- 110 grams coconut oil, melted
- 2 tablespoon Maple syrup
- 1 drops DoTERRA Peppermint Essential Oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Soak cashews overnight in 2 cups of filtered water with a pinch of salt.
Line a 20cm square cake tin with baking paper.
Place nuts, coconut, salt and cacao powder into the mixing bowl and chop 15 sec / speed 7, or until the mixture resembles breadcrumbs. Srape down sides of mixing bowl with spatula.
Place Medjool dates into the mixing bowl and chop 15 sec / speed 5. If you can squeeze mixture together to form a ball and it holds it's shape then the mixture is ready. If not, add more dates and chop again.
Press mixture into the lined cake tin to form the base. Place in the freezer while making the peppermint cream.
Drain and rinse cashews.
Place all peppermint cream ingredients into the mixing bowl and mix 20 sec / speed 7. Srape down sides of mixing bowl with spatula. Mix for a further 45 sec / speed 4. Srape down sides of mixing bowl with spatula. Repeat until the Peppermint cream is smooth.
Remove the base from the freezer and pour the peppermint cream evenly over the top.
Place the cake tin in the freezer for 2 hours to set the peppermint cream layer.
Place all chocolate layer ingredients into the mixing bowl and mix for 1 min / speed 4.
Remove the cake tin from the freezer and pour the chocolate over the pepperming cream ensuring the entire layer is covered.
Place in the fridge to set for 4 hours.
Remove the slice from the cake tin. Slice into 2cm squares and keep in fridge or freezer until desired.
Prior Preparation
Base
Peppermint Cream
Chocolate Layer
Serve
Tip
Use silicon cup cake tray to make individual peppermint cups.
This recipe is a conversion from one of Vicki Cook's dishes from 'Desserts in the Raw'. Vicki is a qualified health coach, raw food specialist and kinesiologist and founder of 'Inspired Change'. https://inspiredchange.com.au/
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.
Comments
This recipe is super yummy and can't wait to try making it myself
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