- TM 6
- TM 5
- TM 31
Ingredients
Peppermint Slice
- 100 grams cashew nuts
- 70 grams coconut flake
- 20 grams cacoa, or cocoa
- 40 grams coconut oil
- 1 level teaspoons vanilla essence
Middle layer
- 140 grams raw cashews
- 30 grams coconut cream
- 50 grams coconut oil
- 20 grams maple syrup or sweetener
- 10 grams baby spinach leaves or matcha green tea powder
- 3-5 drops Peppermint Oil, food grade eg young living, doterra or from supermarket
- 20 grams coconut flakes, remaining amount (blitzed)
Chocolate topping
- 100 grams dark chocolate
- 20 grams coconut oil
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add small bowl on top of lid. Weigh 140 grams cashews into bowl. Pour over hot water and leave to soak for an hour. (you can speed up this process using boiling water and soak for 45 minutes) This is for the middle layer.
Line a loaf tin with baking paper.
Weigh 90 grams coconut flakes to bowl and blitz 10 seconds / speed 8
Use spatula and set aside in small bowl - Weigh in 70 grams dessicated coconut, 20 grams cacoa, 40 grams of coconut oil and 1 teaspoon of vanilla
- Mix 10 seconds speed 7
Use spatula to press down mix into loaf tin Use back of metal spoon to press base down firmly into the loaf tin. Set aside in freezer. - The delicious centre !
Use simmering basket to strain cashews and add to bowl. - Weigh 30 grams coconut cream into the bowl
- Weigh 50 grams coconut oil
- Add remaining coconut into the bowl
- Add 1 TBS of maple syrup (or sweetener) into bowl
- Choose either 10m grams of baby spinach leaves or 10 grams of matcha green tea and add to bowl.
Add 3-5 drops peppermint oil - Mix 10 seconds speed 9. Scrape down and repeat. Add more coconut cream or some strained cashew water for mixing if needed
- Using spatula add middle layer to the slice and pop back in the fridge
- Break up 100 grams dark chocolate into bowl. Chop 10 seconds speed 5. Scrape down with sparula
- Add 20 grams coconut oil. Melt 2 mins / 50 / speed 1
Pour over slice and set in freezer for 1 hour
Coconut & Cocoa base - prep cashews to soak 1 hour beforehand
Chocolate top layer
Middle peppermint layer
Tip
Slice and store in freezer. Take out an thaw for approx 10 minutes before serving
Recipe credit "Real Food Healthy Body"
Thermomix Model
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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!
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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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