Ingredients
Base
- 150 g Coconut, shredded
- 40 g Honey or Maple Syrup
- 60 g tahini
- 30 g coconut oil, softened
- 20 g cocoa or cacoa powder
Mousse
- 100 g dates, pitted
- 100 g water
- 270 g coconut water
- 270 g coconut cream
- 60 g cocoa or cacao powder
- 50 g Honey or Maple Syrup
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 125 g chia seeds
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Lightly oil and line a 20cm spring tin;
Place coconut into mixing bowl and mill 12 sec / sp 9;
Add all other base ingredients and mix 6 sec/ sp 3; scrape down the sides and repeat if necessary;
With the spatula, scrape the mixture into the tin, then flatten evenly across the base;
Refrigerate while preparing the mousse.
Place the dates and water into the mixing bowl and blend 5 min / 50°C / sp 2;
Add other mousse ingredients EXCEPT chia seeds and blend until smooth 5 secs /sp 5;
Add the chia seeds and combine them with the mixture 3 secs/sp 5;
- Blend the mixture for 5 min/ sp 1
- Pour the mixture over the base and return to the fridge to set for at least three hours.
Base
Mousse
Tip
This recipe is adapted from the Mix and Make Chocolate Mousse Cake from the Wholefood Simply website. I have added dates for some sweetness and texture to the mousse and converted it for Thermomix use.
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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