Ingredients
0 portion(s)
- 90 g pecans
- 150 g medijol dates
- 1 pinch sea salt
- 15 cocao wafers, (40grams of chocolate)
- 1 tsp vanilla essence
- 150 g Cashews, soaked over night
- 150 g macadamias, soaked over night
- 1 tbsp coconut oil
- 1 tsp vanilla essence
-
6
12h 20min
Preparation 12h 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 31
-
-
9
Recipe's preparation
Blend crust ingredients (pecans, dates, salt, cocoao wafers, vanilla) together in thermomix (or food processor) until well combined and sticky. Flatten over a chopping board and baking paper evenly. Use a round utensil to shape your biscuits and place into the freeze to set on top of some baking paper (makes it easier to get off)
Whilst setting, combine all filling ingredients until smooth. Remove biscuit crusts from freeze and place as large spoon full in the middle of one biscuit. Gently place another biscuit crust over the top and flatten until it has evenly spread to the edges and you have a think inside filling.
Note: Using the blunt side of the butter to scrape around the sides for the over flow of the filling.
Use the rest over filling to your desire if there is any (straight into my mouth)
Method
Accessories you need
-
Spatula TM5/TM6
buy now
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.
Comments
Add a comment