Ingredients
Base Ingredients
- 2 Cups --- walnut pieces, Or Pecans
- 2 tablespoon coconut oil
- 1/4 Cup --- Cocao powder
- 1/4 Cup Agavae Syrup, Or Maple Syrup
- 1/8 teaspoon fine sea salt
The Filling
- 2 Cups raw cashews
- 1 Cup Peeled and Chopped Zucchini
- 1/2 Cup Cocao
- 1/2 Cup Agavae Syrup, Or Maple Syrup
- 1 tablespoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/4 Cup coconut oil, Melted
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I'm cooking this todayRecipe's preparation
1. Place Walnuts into bowl and grind 5-10 seconds / Speed 7 or until fine meal
2. Add remaining Base Ingredients and blend 5-10 Seconds/Speed 6
3. Press the crust into springfoam pan (I used a 19cm one sprayed with coconut oil. another option would be to line the pan with glad wrap) Place in Freezer while preparing the filling.
1. Place the cashew in the bowl grind 5- 10 Seconds/ Speed 7
2. Add zucchini, cocao. syrup, vanilla extract and sea salt. Blend 1 minute/Speed 10. Add in the melted coconut oil (in QLD weather my oil is already melted... ) and blend 20 seconds/Speed 10 or until the mixture is smooth
Pour the filling on top of base and allow to set for 8 hours or overnight.
The Base
The Filling
Tip
Best served from Freezer... as I was out to a meeting I had the cake in the lid of my Thermoserver with the base on top to keep cool!
Thermomix Model
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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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