Ingredients
BASE
- 200 g pecans
- 20 g Cacao
- 70 g Rice malt syrup
- 2 tbsp coconut oil, Melted
- pinch of salt
FILLING
- 300 g raw cashews
- 40 g Cacao
- 170 g Rice malt syrup
- 40 g coconut oil, Melted
- 1 tsp vanilla extract
- 2 tbsp coconut milk
- pinch of salt
- 60-70 g Raspberrys, 50g for the filling and 20g to sprinkle on top
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I'm cooking this todayRecipe's preparation
1. Line a springform round tin with baking paper.
2. Process pecans for 5 sec/spd 7 to have chunky crumbs
3. Add remainding ingredients and mix until well combined for 5-10 sec / spd 7
4. Press out base into tin and cover evenly. Place in freezer to set.
1. Process cashews for 5-10 sec / spd 7 untill fine crumbs form.
2. Add cacao, rice malt syrup, coconut oil, vanilla and mix for 20 sec / spd 6
3. Scape down sides and mix again on spd 6 pouring the coconut milk in through the hole in the lid, mix until it forms a smooth batter. Roughly 20-30 seconds.
4. Add 50g of the raspberries and stir
"Counter-clockwise operation" speed 1 until combined. 5. Pour mixture over base in pan and refridgerate.
BASE
FILLING
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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