- 100 grams almond flour (to mill your own, add almonds to bowl, 10 sec sp 10)
- 110 grams Coconut Flour
- 100 grams maple syrup (I use Pure Canadian)
- pinch sat (I use Himalayan pink)
- 150 grams pitted dates (soaked in hot water for 5 min)
- 100 grams peanut butter or preferred nut butter
- 40 grams coconut oil
- 3 tablespoons reserved water
- Pinch salt
- 1/2 teaspoon Vanilla Bean Paste
- 200 grams 70% Chocolate
- 10 grams coconut oil
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!
Line a tart tray (or any shallow tray) with baking paper
Place all ingredients into bowl 10 sec sp 3 & repeat until it resembles a fine crumble. You want the mixture to hold it's shape when it's pinched. Once this is acheived, Place it into the tray & press it down really firmly, then freeze.
Place all ingredients into bowl 15 sec sp6. Scrape & repeat until smooth then spread evenly over the biscuit layer. Freeze for at least 2-3 hours to ensre it's set & firm. Otherwise you'll risk the biscuit layer crumbling as it's being cut.
Break up chocolate, place into bowl & grate 10 sec sp 10. Scrape sides, add the coconut oil & melt 4 min 50 deg sp3.
Pour half of the chocolate straight over the caramel layer then re-freeze to allow the top layer of chocolate to solidify. Once this is achieved, carefully flip the tray upside down to remove the slab, coat with the remaining chocolate & re-freeze to solidify.
Once it's firm, cut into bite size pieces. The sides won't be coated in chocolae, youd need to do this individually by dipping them. I found this to be the easiest way, rather than cutting the pieces then coating in chocolate - messy messy!
This worked really well for me twice in a row. Any feedback would be fab, I'd love to know if the recipe needs any improvement.
Run hot water over the knife then dry it thoroughly before cutting into the slab. It cuts straight through easily
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.
Other users also liked...
- White Chocolate Bavarian
- ALMOND GRANITA
- Hunters Chocolate Cranberry Protein Slice (No Bake, vegan)
- Tasty Zesty Lemon Sorbet
- LEMON POSSET serves 12-18 with SUGAR FREE option
- Quick Apricot & Coconut Bliss Balls - Nut & Sugar Free
- F45 Cacao Bliss Balls
- Milo Balls
- Apple Pikelets Egg Free Adaptable
- Choc Mint Fudge
- Strawberry "Yogo"
- Spanish Cream Cheese Flan
- Choconut Rice Puffs
- Fruit Snack Bars
- Best Ever Chocolate Mud Cake GAPS & Paleo Compliant
- Moroccan-Spiced Silverbeet
- No Bake, Nut Free Muesli Bars
- GF, NF, DF, EF, Vegan Lunchbox Snack Bars
- Raw Healthy Snack Bars (Nut-Free)
- Middle Eastern Beef Kofta (Kafta)
- Festive Nougat
- Variation Tiramisu with a Twist - Smilomisu
- Peanut Butter Bites
- Paleo Pancakes