- 200 g almonds
- 1/2 tsp baking powder
- pinch salt
- 75 g xylitol, (or equivalent sweetener)
- 50 g Coconut Flour
- 60 g Butter, chilled
- 1 egg
- 1 1/2 tsp vanilla extract
- 450 g cream cheese
- 120 g sour cream
- 80 g Butter
- 1 tbsp vanilla extract
- 100 g xylitol, (or equivalent sweetener)
- 40 g Cacao
- 250 g cream
Recipe is created for
TM 5Please 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!
Preheat Oven to 180C.
Add Almonds, Baking Powder, salt, Xylitol and coconut flour to bowl and grind, 10sec/Sp9. Scrape down.
Add butter and blend 15 secs/Sp5. Scrape down.
Add egg and vanilla and mix 10 secs/sp4.
Press into a greased or lined pie dish (or you can use a springform pan), and bake for 12 minutes. Allow to cool.
Add to the bowl all filling ingredients and mix for 1 min/sp4.
Scrape down and mix for a further 30 secs/sp4.
Add filling to base when base has cooled and chill in the refrigerator for min 3hrs.
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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