Ingredients
BASE
- 260 grams dates
- 140 grams almonds
- 40 grams cocoa powder
- 2 tablespoons coconut oil
CARAMEL LAYER
- 6 tablespoons Maple syrup
- 250 grams dates
CHOCOLATE TOP
- 1 tablespoon coconut oil
- 200 grams chocolate, dairy free
- 100 grams coconut cream, the thick cream from the top of the can not the water underneath
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
BASE
Place all ingredients into TM bowl and blend on speed 8 for 1 minute.
scrape bowl and blend on speed 8 for 30 seconds.
pour mix into cake tin and place in fridge/freezer until set.
CARAMEL LAYER
Place all ingredients into TM bowl and blend on speed 9 for 1 minute.
Scrape bowl and blend on 9 for 30 seconds. repeat until caramel consistency is acheived.
Pour onto base and place into fridge/freezer until set.
CHOCOLATE TOP
Place all ingredients into TM bowl and blend on 80 degrees, speed 4 for 3 minutes until chocolate is melted and smixture is a smooth ganache
Pour onto caramel layer and place into fridge/freezer unitl set.
Tip
Blend the chocolate topping first and scrape into a bowl.. then blend base. you wont need to wash it in between.
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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