- 2 tbsp coconut oil
- 2 Medjool Dated, Pitted
- 50 g Raw Cacao
- 90 g Desiccated Coconut
- 20 g Rice malt syrup
- 400 g Can Chickpeas, Rinsed, Drained
- 95 g Nut Butter, No Added Oil or Sugar
- 2 tsp Vanilla Bean Paste
- 60 g Rice malt syrup
- 225 g roasted nuts
- 40 g unsalted butter
- 160 g Rice malt syrup
- 200 g dark chocolate
- 20 g fresh cream
3h 15minPreparation 15minBaking/Cooking
8Recipe is created for
TM 5Please 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!
Heat the coconut oil and dates on 50 degrees for 3 minutes on speed 1.
Add all filling ingredients to and whiz 10-15 seconds on speed 5.
Spread over date base and smooth.
Chill for 1 hour.
Place all ingredient for the nut caramel in and heat for 5 minutes on 50 degrees and speed 1.
Cool slightly and spread over peanut butter filling.
Freeze for 1 hour to set.
Place chocolate in pieces in and grate for 8 seconds on speed 10.
Add the cream to and heat on 50 degrees for 3 minutes on speed 1.
Pour over nut caramel and smooth.
Chill for 1 hour or until set.
Slice into bars and ENJOY!
Nut Butter Filling
Use any nuts you like!
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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