- TM 5
Ingredients
Chocolate Base
- 80 g buckwheat
- 150 g pecans
- 50 g coconut oil
- 300 g medjool dates, pitted
- 30 g cacao powder
- 1/4 tsp sea salt
- 50 g dessicated coconut
Caramel Filling
- 100 g Cashews, soaked overnight, drained
- 100 g macadamia nuts, soaked overnight, drained
- 170 g medjool dates, pitted
- 30 g coconut oil
- 50 g Maple syrup
- 1/4 tsp sea salt
Chocolate Nut Topping
- 70 g raw dark chocolate or dark chocolate, 70% cocoa solids
- 30 g pecans
- 1 tbsp chia seeds
- 1 tbsp sesame seeds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Line 20cm x 20cm brownie tray with baking paper and set aside.
2. Place buckwheat and pecans into the mixing bowl and mill 10 sec/speed 9. Remove from bowl and set aside. Clean and dry mixing bowl.
3. Add 80g coconut oil from the base and the filling and melt 2 min 30sec/37C/speed 1. Remove from bowl and set aside to cool.
4. Place dates in the mixing bowl and chop 10 sec/speed 7. Scrape down sides of mixing bowl with spatula. Mix again 10 sec/speed 7.
5. Add cacao powder, reserved buckwheat and pecans, 50g cooled coconut oil, sea salt and coconut and mix 10 sec/speed7 or until mixture is combined.
6. Press mixture into base of the tray and freeze for 15 minutes or until set.
7. Meanwhile, make the caramel filling, place all ingredients, including the remaining cooled coconut oil, in the mixing bowl and mix 30 sec/speed 8 or until mixture is smooth and creamy. Spread evenly over the base and freeze for 10 minutes or until set.
To make the Chocolate Nut Topping
1. Place the pecans into mixing bowl and Turbo 1sec. Remove and set aside. Clean and dry mixing bowl.
2. Place the chocolate into mixing bowl and chop 3 sec/speed 9. Scrape down sides of mixing bowl. Melt the chocolate 4 mins/40C/speed 2.
3. Drizzle melted chocolate over caramel fill and sprinkle with chopped pecans, chia seeds and sesame seeds.
4. Allow to set in the fridge overnight. Remove from fridge and allow slice to soften before slicing into bars.
Method
Tip
Preparation time includes setting time overnight
Thermomix Model
-
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
Delicious!!!!
Will definitely make again! I added hazelnuts to the choc topping n almonds in the base!!
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