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1 German Chocolate Cake Bars - Gluten, Dairy and Refined Sugar Free

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German Chocolate Cake Bars - Gluten, Dairy and Refined Sugar Free

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Ingredients

16 portion(s)

Base

  • 40 grams coconut oil
  • 20 grams almond meal
  • 35 grams Coconut Flour
  • 35 grams Coconut sugar
  • 20 grams Cacao
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg white

Filling

  • 50 grams honey
  • 220 grams coconut milk
  • 30 grams pecans, chopped
  • 20 grams Shredded coconut
  • 10 grams Coconut Flour
  • 20 grams almond meal
  • 1 1/2 eggs, using reserved yolk from filling
  • 1/2 teaspoon vanilla extract
  • chocolate chips to sprinkle, I used Loving Earth
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  • 6
    35min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      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.
  • 9
5

Recipe's preparation

    Base

  1. Preheat oven to 180 degrees and line a sqaure baking tin with baking paper (I used a 12cm x 12xm tin)

    Place all ingredients into TM bowl and combine for 5 seconds on speed 4.  

    If you need to make your almond meal do this first by placing almonds into TM bowl and mill for 10 seconds on speed 9 then remove 20 grams for the filling.

    If your coconut oil is solid, melt by placing oil into TM bowl and heat for 2 mins, 37 degrees, speed 1 or until melted.  Then place all other ingredients and follow as above.

    Spread base into your tin flattening out with your hands.

    Bake for 6 mins then remove from the oven.

     

    2. Filling

  2. Without washing bowl, combine all filling ingredients apart from chocolate chips and mix in TM bowl for 5 seconds on speed 5.

    Pour over base and then sprinkle with chocolate chips.

    Bake in oven for 25 mins to 35 mins or until golden on top.

    Remove from oven and allow to cool.  Once cool, place in fridge for approximately 1 hour before cutting and serving.

    Enjoy tmrc_emoticons.) 

10

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Tip

This recipe was converted and changed slightly from Just Jessie B - you can find the original recipe here //www.justjessieb.com/2014/12/german-chocolate-cake-bars.html?m=1

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.

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Comments

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  • Great recipe! Only

    Submitted by Kelki on 10. August 2016 - 13:40.

    Great recipe! Only adjustments I made was substituting sugar for xylitol and the pecans for cashews as that's all I had in the cupboard. Really tasty and held together well. Thanks!

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