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Choc Caramel Peanut Slice


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Ingredients

36 portion(s)

Base

  • 140 grams Raw Peanuts
  • 65 grams pitted dates
  • 1/2 teaspoon cinnamon
  • 1 teaspoon Vanilla powder
  • 2 tablespoons raw cacao powder

Nougat

  • 150 grams raw cashews, Soaked and drained
  • 50 grams coconut oil
  • 1/2 teaspoon vanilla
  • 90 grams Maple syrup

Caramel

  • 200 grams pitted dates
  • 30 grams coconut oil
  • 60 grams Natural Peanut Butter
  • 60 grams tahini
  • 75 grams Rice malt syrup
  • 1/2 teaspoon Celtic Sea Salt
  • 1 teaspoon vanilla

Chocolate

  • 150 grams Raw Peanuts
  • 100 grams coconut oil
  • 60 grams Maple syrup
  • 1/2 teaspoon Celtic Sea Salt
  • 60 grams raw cacao powder
  • 6
  • 7
    easy
    Preparation
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    Appliance TM 5 image
    Recipe is created for
    TM 5
    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!
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Recipe's preparation

    Base
  1. Line a slice tin (18 x 28cm) with baking paper and set aside.
  2. Place all base ingredients into mixing bowl and process 10 sec / speed 5. Scrape down sides of mixing bowl with spatula and process 10 sec / speed 9. Press mixture firmly into base of the tin and place in the freezer to set.
  3. Nougat
  4. Place all nougat ingredients into mixing bowl and process 1 min / speed 5. Scrape down sides of mixing bowl with spatula and process 1 min / speed 5 or until smooth. Spread nougat evenly over choc-peanut base and place in the freezer to set.
  5. Caramel
  6. Place Dates into mixing bowl and chop 8 seconds / speed 9. Scrape down sides of mixing bowl with spatula.
  7. Add remaining caramel ingredients and process 1 min 30 sec / speed 9. Smooth out caramel over the nougat.
  8. Chocolate
  9. Press the peanuts into the top of the caramel.
  10. Melt coconut oil, maple syrup and salt for 4 minutes / 37 degrees / speed 2. Scrape down sides of mixing bowl with spatula to ensure all the coconut oil is melted.
  11. Add cacao and combine 30 sec / speed 2. Pour evenly over peanuts and caramel and place into the freezer to set.

    Slice to 32 pieces and serve.
    Slice is best kept in the refrigerator and enjoyed raw.
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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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