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Apple Cinnamon Bars with Cooconut Vanilla Frosting Adapted


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Ingredients

15 slice(s)

Apple Cinnamon Bars

  • 377 g almonds
  • 93 g Shredded coconut
  • 280 g dried apples, chopped
  • 115 g pitted dates
  • 5 g Vanilla Paste

coconut vanilla frosting

  • 70 g Cashews
  • 120 g Almond milk
  • 60 g Maple Syryp, can use alt sweetner
  • 5 g Vanilla Paste
  • 55 g cocont butter
  • 100 g coconut oil, melted

raw caramel butter (see different recipe

  • 40 g caramel butter, melted
  • 6
    1h 20min
    Preparation 20min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      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!
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Recipe's preparation

    Apple Cinnamon Bars
  1. Line a 9" tin in prep to make bars.

    Place almonds in TM Bowl on sp 8 for 5 sec MC on.

    Add coconut, apples, dates and cinnamon on sp 8 for 5 sec MC on.

    Add vanilla paste, water(starting with a tsp first - to ensure get right consistency). Closed lid MC ON pulse 2-3 times till mixture comes together, moist but not too wet - add more water only if required.

    Press out in 9" pan nice and firm and set in freezer whilst making frosting.

     

  2. To Make Frosting

    No need to wash bowl from making base.

    Place cashews, almond milk, maple and vanilla in TM Bowl gradually move up to sp 8 (this will help create a creamier texture) for 1 min MC on, or until smooth - pushing down sides and blend again if necessary.

    Add in the melted coconut oil and the coconut butter sp 6 for 30 sec MC on.

    Take base out of freezer - pour frosting on the top, sprinkle with some left over apples.  

    Freeze for 1 hour - then pour over melted caramel butter. 

    Slice - to serve - bar best kept in either fridge or freezer

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Accessories you need

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Tip

Please note that I melted coconut oil first and caramel butter and set them aside indiviually for prep.

This recipe has been converted - original recipe

Sweetly Raw //sweetlyraw.com/apple-cinnamon-bars-with-vanilla-coconut-frosting/ 


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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Comments

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  • This looks absolutely

    Submitted by livbambola on 8. October 2015 - 11:51.

    This looks absolutely divine!! Can't wait to give it a go

     

    Olivia James-Wallace - ConsultantPh: 0433 981 130Facebook: Bambola's Thermo Adventure

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