Salted "Caramel" Pods by Moosey'sMum. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Salted "Caramel" Pods

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Ingredients

20 piece(s)

Base

130 g almonds
40 g Shredded coconut
2 tbsp Raw Cacao
1 tbsp Rapadura Sugar
50 g coconut oil

Caramel

10 medjool dates, soaked in boiling water for 30 minutes
20 g Coconut butter
65 g Maple syrup

Choc Topping

160 g dark chocolate chips
20 g coconut oil

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6

30min

Preparation 30min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Snack Supper Creative Easy Natural Quick Dessert Gluten free Praline/sweets

Recipe's preparation

Base

Place all base ingredients together with a pinch of salt to taste and blitz... Three x 1 second turbo. Until well combined, crumbly and slightly sticky.

Lay a sheet of glad wrap over a mini muffin tin and scoop 1 tsp of mixture into each hole. With the back of a rounded spoon or your fingers make a dent in the centre of each hole pressing the base mixture up the side of the muffin hole.

Place in fridge or frezzer to set slightly, and repeat until all mixture is used.

Caramel

Drain the dates and place into the washed and dried Thermomix bowl, along with the coconut butter and maple syrup, and a pinch of salt. Blitz until blended and smooth. 1-2 minutes, speed 8, stopping half way through to scrape down sides of bowl. Spoon the "caramel" into the pre-prepared bases, around 1/2 tsp in each. Place in the fridge to set a little while you prepare the chocolate.

Chocolate Topping

Wash and dry your Thermomix bowl. Add chocolate chips and coconut oil, cook 2 minutes speed 2 50 degrees until chcocolate is melted. Remove pods from fridge and sprinkle with a pinch of salt to taste. Spoon melted chocolate over each pod and place back into fridge to set.

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Spatula TM5/TM6
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Tip

Original recipe calls for using rice malt syrup instead of maple syrup. Both can be interchanged - I presonally like the maple and think it blends better.

Blending time can vary depending on date size and consistency. I have also had to adjust the coconut butter/syrup in the caramel depending on what sorts of dates I am using. The fresh medjool dates are easier to blend and get to this consistency than the bagged pitted dates. These are fine to use but need more soaking/blending and possibly more syrup to achieve the same look. It should look beautifully thick and caramelly.

Originial recipe inspired from here //taylormadebliss.com/raw-salted-caramel-pods/

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.