- TM 5
Ingredients
Base
- 90 g rolled oats
- 30 g almonds (roasted)
- 80 g Dates pitted, (soak for 5-10 mins in boiling water and drain well)
- 2 tablespoon coconut oil
- 2 tablespoon light coconut milk
- 1 tablespoon Maple syrup
Caramel Filling
- 145 g Cashews
- 210 g Dates pitted, (soak for 5-10mins in boiling water and drain well)
- 60 g light coconut milk
- 2 tablespoon coconut oil
- 2 tablespoon Maple syrup
- pinch of sea salt flakes
Chocolate Topping
- 50 g raw cacao powder
- 80 g coconut oil
- 140 g Maple syrup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place the cashews in a glass bowl or container and cover with cold water. Stand for 2 hours. Drain well.
2. Preheat oven to 180C. Line base and sides of a baking tray (16 x 26cm) slice pan. Place oats and almonds on tray but keep seperated. Roast for 6 mins and turn oats over half way. Remove oats when they are golden and produce an aromatic scent. Keep Almonds roasting for a little longer if desired.
3. Place oats and almonds into bowl and chop on spd 7 for 10secs.
4. Add coconut oil, dates, milk and maple syrup. Mix on spd 6 for 10 secs. Check that its mixed as you may need to repeat.
5. Press mixture into prepared tray and bake for 8-10mins. Do not over bake as it will try out. Cool completely.
6. Add cashews to bowl and chop on spd 7 for 10-15 secs. Repeat until finally chopped.
7. Add milk and dates. Chop on spd 6 for 15 secs. Scrape down sides and repeat.
8. Add syrup, oil and salt. Mix on spd 6 for 10 secs. Repeat until you get a smooth mixture. Spread over prepared base evenly and place in the freezer for 1 hour until firm.
9. Wash and clean bowl.
10. Place all chocolate ingredients in the bowl an dcook on 50C, for 4-5mins on speed 2.5.
11. Pour over caramel filling and smooth the surface.
12. Place in the freezer for 6 hours or overnight to set.
13. Use a sharp knife to cut into squares.
Tip
This recipe was converted from the site:
//www.taste.com.au/recipes/39230/caramel+slice+vegan
Thermomix Model
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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!
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.
Comments
Made twice now. Great recipe. A big hit with my family and friends.
Love this slice, I’ve made it a few times now & it’s always a hit!! Thanks for sharing.... 😄
I'm so glad you enjoyed it!
Come and join my page to see more of my recipes at The Power of Real Food
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This slice is amazing!!! Thanks for the recipe......
can't wait to try this! thanks for sharing.
fantastic slice - lovely caramel flavour - no one knows its dairy free!!
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