Preparation time
20min
Total time
20min
Portion
--
--
Level
easy
Ingredients
Base
- 80gms almond meal, Mill almonds Speed 7 for 8 seconds
- 250grams Arnotts Choc Ripple Biscuits
- 50grams Nuttelex
Filling
- 60grams icing sugar, Mill raw sugar on Speed 10 for 10 seconds
- 510grams Sheese Vegan Cream Cheese, From Woolies or IGA
- 400gms Oreos, Plus a few to decorate with
- 100gms Fresh Raspberries, To decorate with.
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Place the Choc Ripples into TM bowl and chop for 10 seconds on speed 10. Add the Nuttelex and mix for 10 seconds on speed 8. Add almond meal and mix again on speed 8.
Tip the mixture into a springform tin and press firmly into the base.Pop in the fridge to chill while you prepare the filling. - Place the Sheese and icing sugar into TM bowl and mix until smooth for 10 seconds on speed 8. Add the broken up Oreos and mix for 10 seconds on speed 10. Scrape down the lid and sides and mix again for 10 to 15 seconds on speed 10 until combined,
Pour the filling mixture into the tin.
Leave to chill in the fridge for a minimum of 2 hours or overnight.
Take out of springform and decorate with Oreos and raspberries to serve.
Base
Filling
Tip
To make a NON Vegan version just replace the Nuttelex with Butter and the Sheese with Philly Cream Cheese 
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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Comments
nessgiorla:Yay, glad you liked it
I'm in heaven. Absolutely delicious.