Preparation time
1h 0min
Total time
1h 0min
Portion
20
portion(s)
Level
easy
Ingredients
Base
- 5 medjool dates, Seeds removed
- 75 grams raw almonds
- 65 grams raw Pepitas, (pumpkin seeds)
- 2 tablespoons raw cacao powder
Caramel Filling
- 85 grams raw extra virgin coconut oil
- 160 grams Raw macadamia or cashew nuts
- 4 medjool dates, seeds removed
- 60 grams Pure Maple Syrup
- pinch sea salt, or to taste
Chocolate Ganache
- 3 teaspoons raw extra virgin coconut oil
- 30 grams raw cacao butter, roughly chopped
- 35 grams raw cacao powder
- 60 grams Pure Maple Syrup
- 1 teaspoon vanilla extract
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
- Grease and line a 19cm square pan.
- To make the base, put all base ingredients into the TM and process at speed 10 until it becomes pasty. This usually takes about 15-20 seconds. You will hear the change in sound as the mix clumps together which is what you want. The more you grind the nuts and seeds, the more oil they will release.
- Press into the base of the pan in an even layer. You may think at first there isn't enough mixture but trust me, there is. If you have too much, the base is too thick and it throws the balance of the whole slice. Refrigerate the base while you prepare the next layer.
- To prepare the caramel filling, put all filling ingredients into the TM and blend for 10 seconds at speed 10. Scrape the sides and blend for a thurther 30 seconds on speed 7. . Taste for saltiness and adjust if necessary. You want just the right balance of sweet to salty to create that caramel flavour.
- Pour filling over base and spread until there is an even cover. Place into the fridge or freezer to set. It will happen faster in the freezer (only about half an hour).
- Once the caramel is set, make your chocolate topping. Melt the coconut oil and cacao butter in the TM at 50 degrees, speed 1 for 3 minutes. Check to make sure there are no lumps left and if there are, continue the same process for another minute.
- Once the oils are melted, add the remaining topping ingredients and mix for 10 seconds on speed 4. Scrape down the sides and mix for a further 5 seconds.
- Pour over the caramel filling and tip the tin until the cover is even and smooth.
- Place back into the fridge or freezer and leave until the topping is firm.
- Slice into squares and serve. Store in the fridge or freezer.
Raw Caramel Slice
Thermomix Model
-
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.
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Comments
Can the cacao butter be subbed for anything else?
So yummy that I couldn't stop myself from going back to the fridge for another slice. Will be making this one again.
Amazing slice, thank you...just for the caramel bit though it may be an idea to grind nuts first, as mine didn't get to pouring consistency, was still yummy though!
This is soooo good, love it
This was beautiful.. Thank you for sharing..
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