Ingredients
Base
- 180 grams Almonds raw
- 10 medjool dates (pitted)
- 80 grams Shredded coconut
- 2 tablespoon Rice malt syrup
- 2 tablespoon chia seeds
- 2 tablespoon raw cacao powder
- 1 pinch himalayan pink salt
Coconut Filling
- --- 1 Cup Raw Cashews, Soaked for at least 2 hours in water
- 140 grams Shredded coconut
- 1 teaspoon Vanilla Bean Paste
- 100 grams Rice malt syrup
- 2 teaspoons coconut water
Choc Topping
- 130 grams coconut oil
- 30 grams raw cacao powder
- 65 grams Rice malt syrup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Mill Almonds 5 seconds/speed 7
Add remaing Base ingrediants and combine 40 seconds/speed 8
Press base down firmly into a lined slice or lamington tin, depending on the desired thickness.
Put into the freezer.
Add all ingredients to the bowl combine 20 seconds/speed 8
Press down, easier if you wet your fingers, over the base. Put back into the freezer.
Rince out your bowl & pat dry.
If the coconut oil is firm, winter time, add all ingredients to the bowl combine 37 degrees/1 minute/speed 2
If the coconut is runny, place all ingredients into bowl combine 20 seconds/speed 4
Pour choc topping over the slice. Pop in the freezer until the top is hard.
Using a warm knife cut into desired sized slices.
Base
Coconut Filling
Choc Topping
Tip
Keep slices in the freezer. Take out 5 mins before serving.
Or keep in a air tight container in the coldest part of your fridge.
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.
Comments
yum, thanks for sharing!