- TM 5
Ingredients
Biscuit Base
- 125 g raw almonds
- 100 g rolled oats
- 220 g medjool dates, pitted
- 30 g cacao powder
- 50 g coconut oil, soft or melted, not hard
- pinch sea salt
Peppermint Filling
- 100 g Desiccated Coconut
- 50 g coconut oil, soft or melted
- 180 g raw cashews, soaked overnight, drained and rinsed
- 75 g Maple syrup
- 5 g Peppermint Essence, or 3 drops peppermint oil
- pinch sea salt
Chocolate Topping
- 80 g raw cashews, soaked overnight, drained and rinsed
- 50 g coconut oil, soft or melted
- 75 g Maple syrup
- 40 g cacao powder
- 5 g Vanilla Bean Paste
- pinch sea salt
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Grease and line a 20cm x 20cm brownie tray with baking paper and set aside.
2. For the biscuit base, place almonds in mixing bowl and mill 10 sec/speed 9, or until fine. Scrape down sides of bowl with spatula.
3. Add rolled oats, dates, cacao powder, coconut oil, and sea salt and blend 40 sec/speed 8 or until mixture resembles fine breadcrumbs.
4. Firmly press mixture into prepared tray with the back of a fork and place in the refrigerator. Thoroughly clean and dry mixing bowl.
5. For the peppermint filling, place desiccated coconut and coconut oil in mixing bowl and mix 20 sec/speed 6. Scrape down sides of bowl with spatula and repeat two more times.
6. Add soaked cashews, maple syrup, peppermint essence and sea salt and mix 1 min 30 sec/speed 6.5, or until smooth.
7. Spread peppermint filling over the biscuit base until even. Return tray to the refrigerator. Thoroughly clean and dry mixing bowl.
8. For the chocolate topping, place soaked cashews and coconut oil in mixing bowl and mix 40 sec/speed 6.
9. Add maple syrup, cacao powder, vanilla bean paste and sea salt and mix 20 sec/speed 6. Scrape down sides of bowl with spatula and repeat.
10. Remove tray from refrigerator and gently spread over chocolate topping. Return to refrigerator for at least1 hour, or until set.
11. Remove slice from tray and cut into 16 pieces. Store in a sealed container in the refrigerator for up to a week.
Method
Tip
Note: you will need a total of 260g raw cashews to soak overnight in cold water.
Thermomix Model
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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.
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