Ingredients
BASE
- 180 grams medjool dates, pre-soak 20 mins
- 180 grams almonds, (or walnuts/macadamia nuts/pecans/combo
- 50 grams organic flaked/desiccated coconut
FILLING
- 3 ripe avocadoes
- 75 grams cacao powder, (or good quality cocoa)
- 100 grams coconut oil
- pinch celtic/himalayan sea salt
- 40-70 grams coconut nectar/ maple syrup/ agave nectar
Accessories you need
-
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line the base of a spring-form tart tin with baking paper and set aside.
Place all base ingredients into TM bowl and mix 15 sec/speed 8.
Scrape down sides of bowl and mix again 5-10 sec/ speed 7.
Spread base mixture into tart tin, pressing in firmly to the edges of the dish. Smooth over with the back of a spoon.
Place avocadoes, cacao, coconut oil, salt and 40g of coconut nectar into TM bowl and blend 30 sec/speed 4.
Taste for sweetness and add more coconut nectar til your desired sweetness then blend 10 sec/speed 4.
Spread filling mixture over base, spreading evenly and smoothly out to the edges of the tin.
Top with frozen raspberries then place on a flat surface in the freezer for minimum 3-4 hours.
Slice and eat!
BASE
FILLING
Tip
The flavour is sweeter when eaten with the base, so remember this as you sweeten the filling- it is often nicer a little bitter as the raspberries and dates balance it out. You can top with coconut flakes instead of raspberries, your choice of mixed berries, or blend raspberries for 10 sec/speed 5 in TM bowl and spread over the top. So healthy you can eat it for breakfast 
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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