Ingredients
BASE
- 290 g almonds
- 5 g water
- 50 g coconut oil
FILLING
- 290 g Cashews
- 180 g coconut oil
- 200 g water
- 15 drop Peppermint Essential Oil
- 70 grams xylitol
TOPPING
- 125 grams hazelnuts, soaked 1/2 hour and drained
- 250 grams water
- 180 gram coconut oil
- 180 g Carob Powder or Cocoa
- 30 g Coconut sugar or your choice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1.Add almonds to TM Bowl and mill for 10sec/speed 8
2. Add rest of the Base Ingredients into the TM Bowl 10 sec/speed 4
3. Press into slice tray lined with baking paper.
1. Place all ingredients into TM Bowl 1min/speed 10
2. Layer on top of the Base and Freeze while moving onto Topping
1. Add the drained hazelnuts, water, coconut oil and sugar to TM Bowl and mix 30 sec/speed 10
2. Add carob powder gradually through TM lid, mix 30 sec/speed 4 (until a smooth chocolatey paste)
3. Spread onto chilled slice layers.
4. Place in freezer for 30 minutes and then cut into slices (store in freezer and just pull out desired amounts 20 minutes before eating - if you can wait!!)
BASE
FILLING
TOPPING
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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