Ingredients
- 170 g raw pecans
- 60 g dates
- 60 g Rapadura
- 100 gthick coconut cream
- 1 whole vanilla bean, snipped into 3 cm pieces(or use 1 tsp of vanilla extract)
- 4 large eggs
- 1/4 tspfine sea salt
- 1 Tblspn arrowroot flour (or gf cornflour)
- 1 tspn gf baking powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all the ingredients in the Thermomix bowl and blend on speed 9 for 30 seconds (or until well-blended),
scraping down sides if needed.Tip into lined, round cake tin, and bake for about 40 minutes at 180 degrees, or until knife inserted in centre comes out clean.
Drizzle with pure maple syrup while still warm.
Tip
Make sure the coconut cream you use is nice and thick - I find the organic brands are best, or you can make your own. It should be as thick as dairy cream if possible - just scrape it off the top of the tin of coconut cream, don't shake it up beforehand! It will work with thinner coconut cream, but it will be denser, not as 'fluffy'.
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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