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1 Gluten Free Salted Caramel Pie/Slice

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Gluten Free Salted Caramel Pie/Slice

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Ingredients

20 portion(s)

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
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  • 6
    20min
    Preparation 10min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 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.
  • 9
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Recipe's preparation

    Base
  1. 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
    2. Salted Caramel
  2. 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
    3. Chocolate mousse layer
  3. 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
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Accessories you need

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11

Tip

Make your own nut butter, coconut milk, almond milk and vanilla essence if you wish

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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Comments

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  • awesome recipe Lisa Thank you!

    Submitted by Tiffomix on 29. January 2017 - 23:13.

    awesome recipe Lisa Thank you!

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  • Sorry Maudie,...

    Submitted by Lisa Matchan on 24. January 2017 - 15:13.

    Sorry Maudie,

    It was cups, I have changed it to grams now tmrc_emoticons.;-)

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  • Hi Lisa,...

    Submitted by Maudie63 on 22. January 2017 - 21:54.

    Hi Lisa,

    Can i ask what a cube is equal to in weight? Or is a cube meant to be a cup?

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