Ingredients
Brownie
- 140 grams pepitas
- 280 grams medjool dates, pitted
- 90 grams raw cacao powder
- 40 grams dessicated coconut
- 50 grams Rice malt syrup
- 1 teaspoon Peppermint Extract
Topping
- 70 grams coconut oil
- 25 grams raw cacao powder
- 80 grams Rice malt syrup
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Mill the pepitas for 8 seconds, speed 7 until it looks like meal.
2. Add the rest of the brownie ingredients and blend for 20 seconds, speed 7 until the mixture looks like a batter. If the dates are a bit dry, add spoonful of coconut oil at a time and blend until it comes together.
3. Press the brownie mixture into a baking paper lined tray and put into the freezer while making the topping.
4. Wash and dry the bowl and add all the topping ingredients and mix for 2 minutes, 70'c, speed 3. Pour topping over cold brownie mixture and spread evenly to cover the top.
5. Return to the freezer to set. Slice and enjoy.
Tip
Adapted from the Blendlove e-book.
A great treat for nut free schools.
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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