Preparation time
3h 0min
Total time
3h 0min
Portion
12
slice(s)
Level
medium
- TM 6
- TM 5
- TM 31
- TM 21
published: 2021/07/22
changed: 2021/07/22
Ingredients
Base
- 150 grams cashew nuts, salted, raw or roasted
- 120 grams almonds, salted, raw or roasted
- 70 grams dessicated coconut
- 60 grams coconut oil, or 50g butter softened
- 60 grams brown sugar
- 1 level tbsp Golden Syrup or Pure Maple Syrup
Filling
- 250 grams dark chocolate, 50% - 70% Cocoa
- 400 grams coconut cream, Ayam is preferred brand with no stabilisers
- 250 grams cream cheese, for dairy free option use dairy free cream cheese
- 2 level tbsp Maple Syrup, pure
- 2 egg whites, free range
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Either the night before, or a couple of hours before, put the tin of coconut cream in the fridge. This will help seperate the coconut cream from the coconut water.
- Line the bottom of a 23cm - 25cm diameter springform tin with baking paper.
Before starting take the cream cheese out of the fridge and place out to soften. - Add cashews, dessicated coconut, coconut oil, brown sugar and ground almounds and golden syrup into mixing bowl.
"Closed lid" Process for 5 sec/speed 8
Press the crumbs into the bottom of the tin in an even layer firmly.
Pop into the fridge. - Clean and dry mixing bowl
Melt chocolate 4 min/50°C/speed
"Gentle stir setting"
Scrape down sides of the mixing bowl with spatula, then melt for a further 3 min/50°C/speed"Gentle stir setting" until chocolate is melted
Take the tin of coconut cream out of the fridge. Tip out any water sitting ontop
Add the coconut cream, maple syrup and creamcheese into the"Closed lid" with the melted chocolate mix together 10 sec/speed 6
Repeat if necessary
In a seperate bowl beat the egg whites until soft peaks firm
Immediately place egg whites into the chocolate mixture fold the mixture together for 10 sec/speed"Gentle stir setting"
Scrape the mixture ontop of the base and refrigerate for at least 2 hours to set.
To serve warm the outside of the tin with a warm cloth, then undo the spring and gentle move to a serving plate.
First steps
Base
Filling
Thermomix Model
-
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. -
Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
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.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
-
Recipe is created forTM 31
-
Recipe is created forTM 21
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
An absolute hit! I made it Lactose free, using LF cream cheese and coconut oil.
I added frozen raspberries to the top before letting it set in the fridge, next time I will add even more.
This dessert will be made again very soon (if the kids get their way!)
Thank you for this amazing dessert.