Preparation time
30min
Total time
50min
Portion
1
slice(s)
Level
easy
Ingredients
Base
- 125 g Vegetable spread
- 150 g gluten free flour
- 20 g cocoa powder, 70% cocoa
- 80 g brown sugar
- 40 g dessicated coconut
Filling
- 40 g lactose free milk
- 20 g Vegetable spread
- 300 g icing sugar
- 2-3 level teaspoons peppermint extrac or
- 5 drops Peppermint Oil, Foodgrade
Chocolate Top
- 200 g Sweet Williams Dark Chocolate Buttons GF DF V
- 70 g Organic coconut oil
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- •Directions for thermomix•
Base
Preheat oven 180°C and line slice tray with baking paper
Melt vegetable spread 2 min/60°C/speed 2 or until it is melted.
Add GF flour, cocoa, brown sugar and coconut to melted vegetable spread. Mix 10 sec/ speed 4. scrape sides and repeat.
Press mixture evenly into slice tray and bake for 15mins. Wash and dry bowl.
Filling
Heat LF milk and the vegetable spread, 1 min/80°C/speed 2 or until spread is melted.
Add icing sugar and peppermint essence/oil. Mix 10 sec/ speed 3 scrape down edges and repeat if needed until combined.
Spread filling evenly over base and smooth the surface.
Chill in fridge until firm. Wash and dry the bowl
Chocolate
Grate chocolate 7sec/speed 8
Add coconut oil to chocolate and melt 2min30sec/50°C/speed 2 or or until completly melted
Spread over filling and chill in the fridge until set.
Cutting tip, leave slice out to come up to room temp. Score the top firstly with a hot knife dipped in boiling water and wiped clean between each cut, after scoring carefully cut through.
•Directions for traditional method•
Base
Preheat oven 180°C and line slice tray with baking paper
Melt vegetable spread in microwave until melted
Add GF flour, cocoa, brown sugar and coconut to melted vegetable spread. Mix until combined
Press mixture evenly into slice tray and bake for 15mins. Then let cool
Filling
Melt vegetable spread in microwave until melted, add Lactose free milk, then add icing sugar and peppermint essence/oil. Mix until combined.
Spread filling evenly over base and smooth the surface.
Chill in fridge until firm.
Chocolate Top
Melt chocolate with the coconut oil, whatever your preferred method is, in the microwave in bursts or over a saucepan of water in a glass bowl.
Spread over the filling and chill in the fridge until set.
Cutting tip, leave slice out to come up to room temp. Score the top firstly with a hot knife dipped in boiling water and wiped clean between each cut, after scoring carefully cut through.
Method
Thermomix Model
-
Recipe is created for
TM 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!
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.
Recipe's categories:
Afternoon tea
Snack
Supper
Alcohol-free
Egg free
Gluten free
Lactose free
Nut free
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