Ingredients
Chocolate Layer
- 180 grams coconut oil
- 50 grams Cocao powder
- 100 grams Maple syrup
- 60 grams coconut cream
- pinch Pink Himalayan rock salt
Nougat Layer
- 100 grams coconut oil
- 100 grams coconut cream
- 150 grams Maple syrup
- 1 teaspoon Vanilla powder
- 200 grams Almond Meal.
- pinch Pink Himalayan rock salt
Caramel Layer
- 400 grams Medjool Dates - Pitted
- 180 grams Nut Butter - Your Choice
- 20 grams filtered water
- 30 grams Coconut Crewm
- 2 teaspoons Vanilla powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line 1 27.5 x 17.5 Slice Tin with Cling Wrap.
Place all Ingredients into the bowl and mix speed 3, 10 seconds.
Scrape down sides and repeat.
Pour Chocolate into prepared Slice tin and pop into the freezer for 10 minutes or until set.
Rince Bowl.
Place all Ingredients into the bowl and mix speed 3, 10 seconds.
Scrape down sides and repeat.
Pour Nougat onto set Chocolate layer, pop back into the freezer for approx half hour or until completely set.
Rince Bowl.
Place all Ingredients into the bowl and mix speed 8 until nice & gooey
Spread Caramel onto set Nougat layer, freeze for approx half hour or until set.
Cut into approx 16 pieces - keep refridgirated -
can be kept and served straight from the freezer
Chocolate Layer
Nougat Layer
Caramel Layer
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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