Chocolate Peanut butter slice

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Chocolate Peanut butter slice

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Ingredients

24 piece(s)

Chocolate Twix Style slice

160 grams almonds
130 grams coconut oil
140 grams Maple syrup
1 tsp Vanilla Paste
200 grams Peanut Butter
150 grams dark chocolate

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6

20min

Preparation 10min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  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!
- Recipe is created for
  TM 31
9
New Zealand

Recipe's preparation

Chocolate Twix slice

Base
1. Heat oven to 180C
2. Add 160g Almonds to

and mill 4seconds / speed 9. Transfer into separate bowl and set aside.
3. Add 60g of Coconut Oil and 60g Maple Syrup into

- 2 minutes at 65°C speed 1
4. Add vanilla paste, 1/4 tes salt and reserved Almond meal.

Blend 10 seconds speed 3
5.Spread into the small rose gold slice tin lined with baking paper and cook for 10-12 minutes until golden.

Peanut topping

1. Without cleaning bowl place 200g of Peanut Butter into

with 50g Coconut Oil 80g Maple Syrup and a teaspoon of vanilla Paste. 4mins, 65°C 1.5

Pour over top of a slightly cooled base and let cool in fridge before topping with the chocolate

Chocolate Topping

Place 150g Dark chocolate broken into pieces into

and chop 6sec speed 8,
Scrape down sides, add 20g coconut oil 2 minutes, 50°C ,2

until melted, prolong if necessary.
Pour over base, cut when semi set

Accessories you need

Spatula TM5/TM6
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Tip

Make your own Peanut butter from cookidoo
Cut before completely set.
Best kept in the fridge

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.