Ingredients
Base
- 150 grams almonds
- 80 grams Coconut
- 10 grams cocoa powder
- 1 pinch salt
- 10 dates
- 10 grams vanilla extract
- 20 grams Maple syrup
- 20 grams Almond milk
Salted Caramel
- 12 dates, soaked in hot water
- 30 grams almond butter
- 30 grams coconut oil
- 110 grams Almond milk
- 1/4 teaspoon fine sea salt, adjust to taste
Chocolate mousse layer
- 135 grams full fat coconut milk
- 120 grams Dark Chocolate Melts
- 30 grams almond butter
- 30 grams coconut oil
- 10 grams vanilla extract
- 50 grams Maple syrup
Accessories you need
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Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Put 12 dates in hot water to soak (for the salted caramel step later)
Crush almonds on speed 8 for 20 seconds
Add the rest of the Base ingredients , speed 4 for 10 seconds
Base should be doughy. Add more maple syrup or almond milk if necessary and repeat.
Press into a pie tin or slice container.
Mixture looks like it won't go far, but press it down in a thin layer
You should be able to scrape out most of base, don't worry about cleaning the bowl - Drain the soaked dates and blend speed 9 for 10 seconds
put them and everything else in the Thermie and blend speed 6 for 20 seconds.
Push down and repeat if necessary
Pour on top of base
Sprinkle some more fine sea salt on top of layer for a real salt crunch
Tap tin/slice container on bench to make it spread evenly
Give bowl a quick rinse to get any chunks off bottom - Heat coconut milk to 90 degrees speed 1. (approx 3 minutes)
Add chocolate melts and mix on speed 2 until chocolate melted (approx 2 minutes)
Insert butterly
Add the rest of the ingredients and increase slowly to speed 4 until aerated
Pour over caramel
Put in freezer for a few hours and serve.
If you want to store in the freezer a few weeks, cover over so mousse doesn't dry out.
It will stay soft even when frozen
Base
Salted Caramel
Chocolate mousse layer
Tip
Make your own nut butter, coconut milk, almond milk and vanilla essence if you wish
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
awesome recipe Lisa Thank you!
Sorry Maudie,
It was cups, I have changed it to grams now
Hi Lisa,
Can i ask what a cube is equal to in weight? Or is a cube meant to be a cup?