Ingredients
Base
- 30 grams rice bubbles
- 200 grams Dark chocolate (70% cocoa)
- 1 teaspoons coconut oil
Caramel Filling
- 115 grams Cashew Butter
- 50 grams medjool dates
- 20 grams coconut oil
- 1 tablespoons coconut cream
- 1 tablespoons Maple syrup
Top
- 30 grams rice bubbles
- 200 grams white chocolate
- 1 teaspoons coconut oil
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Line 20x20 tin with baking paper and set aside
Grate dark chocolate 3sec/Sp10 - Add 1tsp coconut oil
- Melt 4mins/50deg/Sp2
- Fold into rice bubbles
- Spread into prepared tin
- Place in freezer whilst preparing filling
- Add all caramel ingredients into mixing bowl
- Melt 5mins/70deg/Sp2
- Blend 20sec/Sp5
- Spread over chilled base and return to freezer
- Grate white chocolate 3sec/Sp10
- Add 1tsp coconut oil
- Melt 4min/50deg/Sp2
- Fold into rice bubbles
- Spread over chilled slice
- Return to freezer until set
- Remove from tin and cut into 12slices
- Store in sealed container in fridge/freezer
Base
Caramel Filling
Top
Tip
Original recipe by @elise_eliteperformance
https://www.instagram.com/elise_eliteperformance/?hl=en
Thermomix Model
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Recipe is created forTM 6
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.
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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