THERMOMIX ® RECIPE
- 100 g almonds
- 100 g dates
- 10 g coconut oil
- 175 g dates
- 150 g Cashews, soaked in water for 1 hour and drained
- 90 g coconut oil
- 40 g tahini
- 130 g Coconut Syrup
- 10-50 g water
- 80 g cocoa butter
- 40 g Coconut Syrup
- 20 g Cacao
1. Place almonds and dates in Thermomix and blitz for 5 seconds / speed 9
2. Add coconut oil and mix for 20 - 30 seconds / speed 8
3. Press into a lined tray and place in the freezer to set
1. Place dates, cashews, coconut oil, tahini and coconut syrup and blitz for 1 minute / speed 9
2. Add 10g water and mix for 2 - 3 minutes / speed 9. During this time, slowly continue to add more water until desired consistency achieved.
3. Pour onto base, smoothing the top and return to the freezer to set.
4. Caramel needs to be completely set before pouring on the chocolate
1. Chop cacao butter into chunks and place in Thermomix bowl. Mill for 10 - 20 seconds / speed 8
2. Cook for 8 minutes / 37C / speed 2. Scrape down sides towards end of cooking time to ensure all is melted
3. Add coconut syrup, cacao powder and salt and cook for another 7 minutes / 37C / speed 2
4. Mix for 10 seconds / speed 5 to ensure coconut syrup is evenly distributed
5. Pour onto set caramel and return to the freezer for an hour or 2 to set
6. Remove from freezer and cut with a knife dipped in hot water whilst frozen.
7. Store in the fridge
Store in the Fridge
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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