Ingredients
Base
- 240 g walnuts
- 50 g Desiccated Coconut
- 50 g cacao powder
- 2-3 pinches salt
- 85 g coconut oil
- 55 g Maple syrup, Or Sweetener of choice e.g. Rice malt syrup. Raw Honey (not Vegan)
- 130 g mejool dates (pitted)
- 1 dash Pappermint essence oil
Filling
- 3 cm cocoa butter
- 150 g coconut oil
- 490 g Cashews, Soaked for a 2-12 hours (the longer the better) drained and rinsed
- 210 g Maple syrup, Or sweetener of choice
- 220 g water
- 50 g cacao powder
- 1 handful of baby spinach, (Yep, that's right!!)
- 1 tablespoon soy lecithin powder
- 2 dashes Peppermint essence oil
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Put into the TM bowl
Walnuts
Coconut
Cacao
Salt
3-4 seconds/sp8
Add in
Coconut oil (in winter, melt in TM bowl 37'/1min/sp1 - set aside)
Sweetener
Dates
Peppermint Essence oil
10seconds/speed6
Put into a 23cm springform cake tin. Clean and dry bowl.
Put in TM bowl
Cocoa butter
Chop 1-2 min/sp9
Add in coconut oil
37'/1min/sp2
Add in
Cashews
Sweetener
Water
Peppermint essence oil
Soy lecethin granules
1min/sp8-9
Set aside half the mixture in a separate bowl.
To the remaining mixture add
Cacao
10seconds/sp4
Pour most of the mixture over the base and place in for 10-15mins. Keep aside 1/4cup
Return left over white mixture to TM bowl. Add in
Baby spinach (and 1 more drop of peppermint essence oil)
40seconds/sp9
Carefully pour over chocolate layer when (chocolate) layer is firm enough not to absorb the green layer.
Dot drops of set aside chocolate mousse filling. Run a chopstick or knife carefull through the dots to create your own swirly pattern!
Place in freezer 2-4 hours.
Take out of freezer 10-15mins before serving. Place leftovers in fridge.
The Base
Filling
Tip
This recipe is based on a recipe written by a friend of mine who has a Facebook page -
Last Night A DJ Ate My Slice
She is very clever but does not yet have a Thermomix!
Why not check out her Facebook page for some other incredibley beautiful, healthy treats and meals and tell her you found her through the Thermomix recipe community!
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
Was a great birthday cake substitute for someone who likes to avoid refined sugar and went well with my daughters lactose free and low fructose needs.
Hi there Mima and tracyO
im sorry, i though id responded!
it means to just cut about a 3cm chunk of a block of cacao butter which you can get from health food shops.
Sometimes you can get it in a bag already in chunks.
In the same way if you saw "3cm piece of ginger" do the same with this recipe
(Don't feel like you have to use the lecethin - it's an obscure product and not 100% nescicary)
Lola Mai
Yes Mima did you ever get an answer on that 3 cms cacao butter ?????
hi, can you please help me with what you mean by 3cm cacao butter?
This was sooooooo good! Everyone loved it
Fabulous, amazing, delicious,and JUST WOW !!! LOVE IT!!! thanks for making it for us all and sharing this great recipe.
Looks fantastic!! Can't wait to try it
Thermofree
Karen Freeman
Thermomix Consultant and Creator of "Free From" Deliciousness
Our home is dairy free, gluten free and egg free with 99% of food prepared from scratch with wholefoods
NOTE: Ammendment to measurements.
Measure 350g unsoaked nuts first then soak them. Once they've absorbed the water, it will measure approx 490g.
Lola Mai