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Gluten Free Salted Caramel Pie/Slice


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Ingredients

20 portion(s)

Base

  • 150 grams almonds
  • 80 grams Coconut
  • 10 grams cocoa powder
  • 1 pinch salt
  • 10 dates
  • 10 grams vanilla extract
  • 20 grams Maple syrup
  • 20 grams Almond milk

Salted Caramel

  • 12 dates, soaked in hot water
  • 30 grams almond butter
  • 30 grams coconut oil
  • 110 grams Almond milk
  • 1/4 teaspoon fine sea salt, adjust to taste

Chocolate mousse layer

  • 135 grams full fat coconut milk
  • 120 grams Dark Chocolate Melts
  • 30 grams almond butter
  • 30 grams coconut oil
  • 10 grams vanilla extract
  • 50 grams Maple syrup
  • 6
    20min
    Preparation 10min
    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

    Base
  1. Put 12 dates in hot water to soak (for the salted caramel step later)

    Crush almonds on speed 8 for 20 seconds

    Add the rest of the Base ingredients , speed 4 for 10 seconds

    Base should be doughy. Add more maple syrup or almond milk if necessary and repeat.

    Press into a pie tin or slice container.

    Mixture looks like it won't go far, but press it down in a thin layer

    You should be able to scrape out most of base, don't worry about cleaning the bowl
  2. Salted Caramel
  3. Drain the soaked dates and blend speed 9 for 10 seconds

    put them and everything else in the Thermie and blend speed 6 for 20 seconds.

    Push down and repeat if necessary

    Pour on top of base

    Sprinkle some more fine sea salt on top of layer for a real salt crunch

    Tap tin/slice container on bench to make it spread evenly

    Give bowl a quick rinse to get any chunks off bottom
  4. Chocolate mousse layer
  5. Heat coconut milk to 90 degrees speed 1. (approx 3 minutes)

    Add chocolate melts and mix on speed 2 until chocolate melted (approx 2 minutes)

    Insert butterly

    Add the rest of the ingredients and increase slowly to speed 4 until aerated

    Pour over caramel

    Put in freezer for a few hours and serve.

    If you want to store in the freezer a few weeks, cover over so mousse doesn't dry out.

    It will stay soft even when frozen
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Accessories you need

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Tip

Make your own nut butter, coconut milk, almond milk and vanilla essence if you wish


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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  • awesome recipe Lisa Thank you!

    Submitted by Tiffomix on 29. January 2017 - 23:13.

    awesome recipe Lisa Thank you!

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  • Sorry Maudie,...

    Submitted by Lisa Matchan on 24. January 2017 - 15:13.

    Sorry Maudie,

    It was cups, I have changed it to grams now tmrc_emoticons.;-)

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  • Hi Lisa,...

    Submitted by Maudie63 on 22. January 2017 - 21:54.

    Hi Lisa,

    Can i ask what a cube is equal to in weight? Or is a cube meant to be a cup?

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