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1 RAW PICS Salted chocolate Peanut butter slice

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RAW PICS Salted chocolate Peanut butter slice

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Ingredients

RAW PICS Salted chocolate Peanut butter slice

  • 1 cup roasted unsalted almonds
  • 1 cup desiccated coconut
  • 3 tablespoons cocoa powder
  • 1 tablespoon real maple syrup
  • 3 tablespoons coconut oil - melted
  • Pinch salt
  • 6 heaped tablespoons pics smooth peanut butter
  • 2.5 tablespoons real maple syrup
  • 3 tablespoons melted coconut oil
  • 200 grams whittakers dark chocolate (or milk or ghana if preferred)
  • 2 tablespoons coconut oil
  • salt flakes to sprinkle on top
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  • 6
    15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      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.
  • 9
5

Recipe's preparation

    make the base
  1. In TM bowl add first 6 ingredients (almonds, coconut, cocoa powder, maple syrup, coconut oil (make sure you measure 3 tablespoons of solic coconut oil and melt then add the lot, if yu measure it already melted its less and will make the base crumbly. im generous with my tablespoon, rather than less) and salt).

    blitz 6 seconds, speed 6
    line loaf tin or 20 x 20 cm tin with baking papef and press the base into tin and place in fridge. continue with filling
  2. Filling - place next three ingredients (smooth peanut butter, second measure of maple syrup and 2nd measure of coconut oil) plus one tablespoon water into TM bowl
    Mix 7 seconds speed 6
    spread filling over the base and put into fridge for 1-2 hours before making the icing topping. clean and dry mixing bowl
  3. Icing topping - add broken up chocolate, grate 5 seconds, speed 8.
    scrape down sides and add 2 tablespoons coconut oil and blend 2 sec, speed 5.

    then melt 2 min/50 degrees/speed 2. scrape down and give another 30 seconds if needed

    pour chocolate mixture over pb filling. generous sprinkle with sea salt flakes. leave in fridge one hour before cutting. enjoy.
    store in the fridge.
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Tip

warning - this is delicious

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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  • make sure you measure the solid coconut as 3...

    Submitted by Mumz on 31. August 2023 - 05:55.

    make sure you measure the solid coconut as 3 tablespoons and then melt and add to base. if you just measure 3 tablespoons of already melted it will be crumbly.

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