Raw Chocolate Peppermint Slice by Thermo Nutritionist. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Raw Chocolate Peppermint Slice

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Ingredients

16 portion(s)

Biscuit Base

125 g raw almonds
100 g rolled oats
220 g medjool dates, pitted
30 g cacao powder
50 g coconut oil, soft or melted, not hard
pinch sea salt

Peppermint Filling

100 g Desiccated Coconut
50 g coconut oil, soft or melted
180 g raw cashews, soaked overnight, drained and rinsed
75 g Maple syrup
5 g Peppermint Essence, or 3 drops peppermint oil
pinch sea salt

Chocolate Topping

80 g raw cashews, soaked overnight, drained and rinsed
50 g coconut oil, soft or melted
75 g Maple syrup
40 g cacao powder
5 g Vanilla Bean Paste
pinch sea salt

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6

1h 0min

Preparation 1h 0min

Baking/Cooking
7

Preparation
8
- 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.
  
  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!
9
Biscuit/cookie Dessert Egg free Lactose free Non-dairy Vegetarian Snack

Recipe's preparation

Method

1. Grease and line a 20cm x 20cm brownie tray with baking paper and set aside.

2. For the biscuit base, place almonds in mixing bowl and mill 10 sec/speed 9, or until fine. Scrape down sides of bowl with spatula.

3. Add rolled oats, dates, cacao powder, coconut oil, and sea salt and blend 40 sec/speed 8 or until mixture resembles fine breadcrumbs.

4. Firmly press mixture into prepared tray with the back of a fork and place in the refrigerator. Thoroughly clean and dry mixing bowl.

5. For the peppermint filling, place desiccated coconut and coconut oil in mixing bowl and mix 20 sec/speed 6. Scrape down sides of bowl with spatula and repeat two more times.

6. Add soaked cashews, maple syrup, peppermint essence and sea salt and mix 1 min 30 sec/speed 6.5, or until smooth.

7. Spread peppermint filling over the biscuit base until even. Return tray to the refrigerator. Thoroughly clean and dry mixing bowl.

8. For the chocolate topping, place soaked cashews and coconut oil in mixing bowl and mix 40 sec/speed 6.

9. Add maple syrup, cacao powder, vanilla bean paste and sea salt and mix 20 sec/speed 6. Scrape down sides of bowl with spatula and repeat.

10. Remove tray from refrigerator and gently spread over chocolate topping. Return to refrigerator for at least1 hour, or until set.

11. Remove slice from tray and cut into 16 pieces. Store in a sealed container in the refrigerator for up to a week.

Accessories you need

Spatula TM5/TM6
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Tip

Note: you will need a total of 260g raw cashews to soak overnight in cold water.

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.