- TM 31
Ingredients
Base
- 230 grams Almonds raw
- 7 Dates (pitted)
- 1 tbsp coconut oil, Plus Extra for greasing
- 1 pinch sea salt
Filling
- 3 mangoes, Flesh of 3 mangoes
- 200 grams Cashews raw, Soaked for at least 2 hours
- 160 grams Coconut butter, Not coconut oil
- 2 limes juice only
- 2 tbsp Maple syrup (or to taste), Optional
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Line a 22cm round springform tin with baking paper and grease the sides with coconut oil.
2. Grind almonds for 10 seconds / speed 10, to make almond meal.
3. Add the rest of the ingredients and process 10 - 15 secs / Speed 10, until combined.
4. Tip into prepared tin and press the base evenly across the bottom and up the sides. Refrigerate while preparing the filling.
1. Place all ingredients except Maple Syrup into bowl.
2. Process speed 10 for 30 sec - 1 min, until silky smooth.
May need to stop and scrape down sides once.
3. Taste for sweetness, add Maple syrup if desired and process
10 sec / speed 7.
4. Pour filling into base and refrigerate overnight or freeze for approx 3 hours for a firmer texture.
Base
Filling
Tip
Original recipe from The Mindful Foodie - www.themindfulfoodie.com.
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.
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Comments
This was nice but next time i might add some lime rind. I also used caned mango as not in season yet so that probably affected the flavor!
Ann, what fruit can you recommend instead of Mango? My hubby is allergic to mango, but this sounds so yum!