Ingredients
Base
- 125 g almonds
- 50 g dates, pitted
- 20 g coconut oil
Caramel Filling
- 250 g Cashews, soaked and drained
- 250 g dates, pitted
- 125 g coconut oil
- 125 g water
- 1 1/2 tbsp tahini
- 65 g Maple syrup
Chocolate Topping
- 35 g coconut oil
- 75 g Maple syrup
- 20 g Cocao powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a 20 x 30 cm Slice tin with Baking Paper.
Soak the 250g Cashews for the Caramel Filling, in a bowl covered with water for an hour.
Place all the ingredients into the bowl and blend for 25 secs on Speed 9.
Press base into the prepared tin and put in freezer to set.
Caramel Filling
Add all the ingredients to the bowl and blend for 1 minute 30 secs on Speed 9.
Spread over the Base and put back in the Freezer.
Chocolate Topping
Place all the ingredients in the bowl and Mix for 2 1/2 minutes on 50c on Speed 2.
Spread the Topping over the Caramel.
Refrigerate until set.
Cut into squares and store in the Refrigerator.
Based on a recipe from Organic Sisters and adapted for the Thermomix
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Base
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
Love, love, love this recipe! I usually double the base and the topping because my slice tin is on the larger side.
This is my new favourite raw caramel slice recipe. I used rice malt syrup instead of maple, and I cheated with the choc topping and used Lindt 90% dark choc. I made them in small muffin tins. Thankyou for the recipe.
Hi Tania,
I would suggest very soft butter in the base and filling, and Copha or Coconut Oil in the Chocolate Topping, as you get a better result than if you use butter.
Fiona
Hi there, what would you suggest to use instead of coconut oil in this recipe? These look yummy!!