Cherry Ripe Slice - Grain & Gluten Free, GAPS & Paleo, Vegan option by Stone Soup. A Thermomix <sup>®</sup> recipe in the category Baking - sweet on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

You are here:

Print to PDF

[X]

Print recipe

Cherry Ripe Slice - Grain & Gluten Free, GAPS & Paleo, Vegan option

Print:

main picture

tips

step pictures

comments

Print recipe

Create a variant

I'm cooking this today

Ingredients

24 portion(s)

Cookie Base

100 g almonds, blanched or activated and peeled
50 g walnuts, or pecans, macadamias or cashews
1 egg white, (for vegan 1 tsp white chia seeds and 1 Tbs water)
pinch sea salt

Coconut-Cherry Filling

50 g dried cherries
100 g Desiccated Coconut
250 g cherry juice
2-4 tablespoon honey or agave, to taste (agave for Vegan)
50 g coconut oil

Chocolate Glaze

150 g cocoa mass or very dark chocolate (over 80%)
100 g Butter or coconut oil, (oil for Vegan &amp; Dairy free)
50 g honey or agave, (agave for Vegan)

Add to shopping list

6

45min

Preparation 25min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 31
9
Afternoon tea Breakfast Brunch Snack Supper Alcohol-free Children food Egg free Gluten free Lactose free Non-dairy Vegetarian Baking Cooling Biscuit/cookie Cake Pie, quiche Creative Easy Natural American Australian Birthday Children birthday Everyday Gift Kids in the kitchen Party Picnic Dessert Easter Father's Day Mother's Day Valentine’s Day

Recipe's preparation

Cookie Base

Grind the nuts (and chia if Vegan) for 10 secs./speed 10

Add the egg (or water if Vegan) and sea salt and mix 5 secs./speed 4

In a lined, straight sided, cake pan press the cookie dough mix evenly.

Use a second sheet of baking paper if needed to press the sticky cookie dough mixture evenly. Then carefully peel of.

Bake at 170C for 20-30 minutes or until golden and cooked. Then set aside.

Cherry Ripe Filling

No need to clean the bowl, while the base is baking add all the ingredients except the coconut oil to the mixing bowl and cook for 15 mins./ counter-clockwise operation /100C/speed 1.

The mix should be mostly dry, if not cook for 2 minutes more at a time until it is.

Add the coconut oil and stir for 5 secs./ counter-clockwise operation /speed 2

Spread over the cookie base evenly they set aside to chill in the fridge or freezer.

Chocolate Glaze

in the clean and well dried mixing bowl combine all the ingredintes and melt for 5 mins./50C/speed 2

Pour the molten glaze over the cherry filling and pop in the fridge on a flat shelf to set.

Once set you can cling wrap it or slice and put in containers.

Accessories you need

Spatula TM5/TM6
buy now

Tip

If you want a brilliant red filling then add a few drops of natural red food colouring or beetroot powder when you add the coconut oil.

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.