- TM 5
Ingredients
Biscuit Base
- 125 g raw almonds
- 120 g rolled oats
- 220 g medjool dates, deseeded
- 50 g coconut oil, soft or melted - not hard
- pinch sea salt
Raspberry Filling
- 100 g Desiccated Coconut
- 50 g coconut oil
- 180 g raw cashews, soaked overnight in water, drained and rinsed
- 150 g fresh or frozen raspberries
- 75 g Maple syrup
- pinch sea salt
Chocolate Topping
- 80 g raw cashews, soaked overnight in water, drained and rinsed
- 50 g coconut oil
- 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, 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 raspberry 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, raspberries and sea salt and mix 1 min 30 sec/speed 6.5, or until smooth.
7. Spread raspberry filling over the biscuit base until even. Place tray in the freezer for an hour. 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 freezer and gently spread over chocolate topping. Place tray in 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 in water overnight. You can add a few drops of natural red food colouring to the raspberry filling if you want a deeper colour.
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.
Comments
Love it.
Yummo!! So delicious. Love raw recipes.
Absolutely LOVE it! My first attempt at a raw slice... Hubby loves it too... Thanks, can't wait to try your other slices.
For the record, I had dried dates, so I soaked them, for about 2 or 3 hours, perfect. More budget friendly too.
i also didn't have time to soak cashews overnight, soaked them for the 2-3 hours too, perfect.
didnt have maple syrup so used rice malt syrup, also worked great.
Next confession, not enough cashews to make the choc topping so I found a recipe that was great too, 60g coconut oil, 40g cacao powder, 50g honey and a dash of vanilla extract. Mix for 10 sec/sp 4, scrape down sides then cook 2min/37*/sp 4, spread over the frozen slice. It's a thin layer it sets very quickly. Put it back in the fridge and about 15min later it's ready to cut.
Love, love, love, I'm on a raw slice roll now...
Hi there, just wondering how much/many raspberries are needed, as it's not listed in the ingredients list. Thanks