Ingredients
Coconut Crust
- 100g Shredded coconut
- 100g Macadamia Nuts
- 75g walnuts
- 1/2 teaspoon salt
- 95g Pitted medjool dates, unsoaked
Chocolate Mousse Filling
- 100g Pitted medjool dates, soaked
- 160g water
- 80g Pure Maple Syrup
- 1 teaspoon vanilla extract
- 2 1/2 Avocados, (or approx 250g)
- 80g cacao powder
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Add coconut, macadamia nuts, wanuts and salt into the bowl. Set to
"Closed lid" and press turbo 2 - 3 times or until coursely ground.Add dates, 10-20sec / sp 6, or until mixture resembles course crumbs and begins to stick together.Firmly press into a pie dish, and place in the fridge.
Add dates, water, maple syrup and vanilla into clean dry bowl. Combine 10-15sec / sp 6 or until smooth.Add the avocado's and cacao powder, 10-15sec /sp5-6, stopping occasionaly to scrap down sides, until creamy.
Add to pie crust and keep in fridge to set.
Coconut Crust
Chocolate Mousse Filling
Tip
Chocolate Mousse filling can be eaten on its own as a mousse, and can be kept for about 4-5 days in fridge, or up to 2 weeks in freezer.Crust can also keep in the freezer for up to 3 months on its own, or a month in fridge.
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.
Comments
Ooh yes, do let me know
This is one of my ultimate favourite desserts to have when I am craving something naughty, but get something good 
This looks divine, shall be giving this one a try on the weekend! Let you know how it goes ! Good to see a healthier recipe.... Thanks again!