Ingredients
BASE
- 1 Cup pecans
- 1 cup walnuts
- 3 level tbsp coconut oil
- 2 level tbsp Rapadura Sugar
- 1 pinches Seaweed salt
CARAMEL
- 1/2 Cup butter
- 1/2 Cup Coconut Cream
- 1 cup rapadura sugar
- 1 tsp vanilla essence
- 1 pinches Seaweed salt
FILLING
- 1 cup cashews (soaked
- 1 vanilla bean, scraped
- 1/4 Cup Coconut oil
- 2/3 Cup Coconut Cream
- 3 heaped tablespoons Rapadura Sugar
- 1 pinch seaweed salt
- 1 lemon , juiced
- cup organic blueberries
GARNISH
- Organic mixed berries
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grease and line a square cake tin with baking paper
2. Add all base ingredients to
"Closed lid" pulse on turbo till combined. Press mix into lined tin and place in the freezer to set.
3. Add all filling ingredients to the"Closed lid" blend until smooth & creamy. Pour over the base and return to freezer to set.
4. Add all caramel ingredients to the"Closed lid" 8m/80C/sp4 MC in, until sugar has melted. Remove "Closed lid" and cool to 37C.
5. Once the filling layer has set, pour the caramel over the top and return to the freezer to set.
6. Garnish with mixed berries and serve.
DIRECTIONS
Tip
EF, GF, GrF, P, V
Make your own vanilla essence (takes 3 months though!)
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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