Ingredients
Date Paste
- 250 grams Pitted medjool dates
- 125 grams water
Raspberry Chia Jam topping
- 250 gram fresh or defrosted raspberries
- 65 grams chia seeds
- 65 grams honey
Crust
- 200 grams Pitted medjool dates
- 200 grams Cashews
- 100 grams almonds
- 2 tbsp Goji Berries
Vanilla Centre
- 350 grams Cashews
- 30 grams water
- 30 grams coconut oil
- 60 grams Honey or rice Malt
- 2 teaspoon Vanilla essence
- Date paste (see above)
12 cup silicon cupcake tray
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
*Reminder: Soak the correct amount of cashews and dates required for the Vanilla filling and date paste prior to starting as per directions below.
Soak 250 grams medjool dates in 125grams of water for 2 hours
Also cover 350 grams of Cashews with water.
*Tip* I use frozen raspberries and make the jam at this time as well
Place Chia seeds in thermomix
"Closed lid" time 10 seconds/speed 10Add 250grams of raspberries to the bowl
"Closed lid" time 10 seconds/speed 7 Using a seperate bowl weigh 65 grams Honey.
Now tranfer the Raspberreis and chia seeds to the honey and stir through.
Place to the side. Wash and clean Bowl
This can be premade when you soak the Dates and Cashews
(alternative way to make the Jam using frozen Raspberries)
Blend the 65 grams of Chia seeds pour blended chia seeds into a sperate bowl,
add 250 grams frozen raspeberries to the ground up chia seeds and
65 grams of honey mix and stand to the side, mix as the raspberries defrost.
Place all the Crust ingredients into the thermomix bowl
"Closed lid" 200 grams pitted Medjool dates
200 grams Cashews
100 grams Almonds
2 tbsp Goji Berries
time 30 seconds/speed 9
or until it starts to look like bread crumbs
Spoon into silicon cupcake molds and place in the freezer
Wash Thermomix bowl
Add soaked dates with water into thermomix bowl blend time 30 seconds speed 9
repeat until smooth
Leave in the bowl
then
Drain Cashews and add them to the bowl
time 20 seconds/ speed 9
Add 60 grams Honey
30 grams Water
30 grams Coconut oil and 2 teaspoons of vanilla essance
Add vanilla essence
time 1 min speed 10 or until a nice smooth consistancy
Remove silicon cupcake mould from the freezer and layer the Vanilla cream on and top with the Jam
Put back in the freezer, when ready to eat remove 10-20 mins before your ready to eat but remove the mini cheesecakes from there mould stright away top with fresh raspberries Enjoy
Soak*soak*soak*
Raspberry Chia Jam
Crust
Vanilla Cream centre
Assembly
Tip
You dont have to blend the Chia seeds for the Jam but I like it to really thicken the Jam and much quicker
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
i love this recipe!!!the second time i made it i did not have any cashews left, i tried to substitute with walnuts and almonds...no good too coarse..cashews are ideal because they become creamy...otherwise i love it