You are here:
  1. Home
  2. Baking - sweet
  3. Choc Mint Slice.. Converted from Sarah Wilsons " I quit sugar for life"


1 Choc Mint Slice.. Converted from Sarah Wilsons " I quit sugar for life"

2 Baking - sweet recipes
3
  • thumbnail image 1
Print to PDF
[X]

Print recipe

Choc Mint Slice.. Converted from Sarah Wilsons " I quit sugar for life"

Print:
Print recipe
Create a variant
I'm cooking this today
4

Ingredients

25 piece(s)

BASE

  • 350 g almonds
  • 20 g Cocao
  • 30 g Arrowroot
  • 2 tsp baking powder
  • 60 g Agave
  • 3 eggs
  • 40 g water

MINT SLICE

  • 40 g coconut oil
  • 250 g Shredded coconut
  • 1 tbsp Peppermint Extract
  • 20 g Boiling water

GANACHE TOPPING

  • 100 g dark (85% cocao) chocolate
  • 100 g cream
Add to shopping list
  • 6
    30min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • 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!
  • 9
5

Recipe's preparation

    BASE

  1. 1.  Pre-heat oven to 180 deg and line 20cm square baking tin with high sides and line with baking paper.

    2.  Mill almonds 10 sec sp 9. Scrape down sides of bowl

    3.  Add remaining ingredients 10 sec sp 5.  Scraoe down side of bowl.  5 sec sp5

    4.  Pour the batter into prepared tin and bake for 20 mins.  Set aside to cool completely on wire rack

    2. MINT FILLING

  2. 1.  add coconut oil to mixing bowl, 1min 50 deg sp 2

    2.  Add all reamining ingredients and turbo 2 sec x 5 until combined.

    3.  Press the mixture onto the cooled base and freeze for about 10 mins to set

    3. GANACHE TOPPING

  3. 1.  Grate chocolate, 10 sec sp 8.  scrape down side of bowl

    2.  Add cream 2 min 50 deg sp 3

    3.  Once cooled below 37 deg whisk 10 sec sp 4.

    4.  Pour over mint filling.

    5.  return to freezer to set.

    6.  Cut into squares before serving

10

Accessories you need

  • Spatula TM31
    Spatula TM31
    buy now
  • Measuring cup
    Measuring cup
    buy now
11

Tip

Keep in fridge or freezer

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.

Other users also liked...

Comments

Add a comment

  • Unfortunately I had the same

    Submitted by Cojenfi on 24. June 2016 - 23:16.

    Unfortunately I had the same problem with the coconut not sticking to the base

    Login or register to post comments

  • Tastes great but couldn't get

    Submitted by HayleyBlair on 31. October 2015 - 14:40.

    Tastes great but couldn't get the layers to stick together. What did I do wrong. When I cut it, the coconut layer seperated from cake layer. 

    Login or register to post comments