Frozen Raw Raspberry Coconut Cacao Slice by a.diack. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Frozen Raw Raspberry Coconut Cacao Slice

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Ingredients

36 piece(s)

85 g raw cacao powder
120 g coconut oil, melted, cooled
12 medjool dates, pitted
300 g raw cashews
25 g dessicated coconut
205 g Pure Maple Syrup
250 g frozen raspberries, or fruit of choice

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6

45min

Preparation 45min

Baking/Cooking
7

easy

Preparation
8
- 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.
- 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.
  
  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!
- Recipe is created for
  TM 31
9
Children food Egg free Gluten free Lactose free

Recipe's preparation

Frozen Coconut Raspberry Cacao Slice

Line a 20cm square baking pan with enough baking paper to overlap two sides of the pan.

To make the base, place the 50g raw cacao powder, 60g melted coconut oil (cooled), 12 medjool dates (pitted) and 150g raw cashews in mixing bowl.

Blend to a course paste 20 sec/speed 7. May need to stop and scrape down the bowl several times. Avoid blending so far as to release the oils.

Spread evenly into the prepared pan, then transfer to the freezer to firm up

For the filling, place the 150g raw cashews and blend to a course paste on 15 sec/speed 7

Add 25g shredded coconut and 250g frozen raspberries and continue to blend until fine 15 sec/speed 7

Add 125g pure maple syrup and blend until smooth 10 sec/speed 8. May need to pause and scrape down the bowl at intervals and prolong time if needed

Spread the mixture evenly over the chilled base, then return to the freezer to firm up

For the topping, place 80ml pure maple syrup, 35g raw cacao powder, 60g coconut oil in the mixing bowl and mix until combined. 1 min/37°C/speed 0.5

Spread over the chilled raspberry filling, then return the pan to the freezer to set.

Once the topping has set, remove the pan from the freezer, then, using the baking paper, lift the slice out of the pan.

Using a hot knife, cut into 36 squares. Keep frozen or refrigerated until ready to serve.

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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.