- 120 grams raw almonds
- 130 gram Shredded coconut
- 30 grams Dutch cocoa powder
- 70 grams Rice malt syrup
- 20 grams coconut cream
- 120 grams raw cashews
- 70 grams coconut cream
- 40 grams Rice malt syrup
- 40 grams coconut oil
- 80 grams coconut oil
- 60 grams Ricemalt syrup
- 40 grams Dutch cocoa powder
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 20 cm x 20 cm baking tray or tin with baking paper. The tray size will depend on the thicknes of the layers created as a result
Weigh the almonds and the coconut in to the mixing bowl.
Blitz for 20 seconds / speed 9
Add the cocoa, rice malt syrup and coconut cream. Mix 20 seconds / speed 9
Press the mix firmly into the prepared tray. Using the back of a wet spoon press the mix down firmly and smooth over.
Place this in the fridge whilst you make the caramel layer
Rinse and dry the bowl for the next step
- Cashew butter ; weigh the cashews into the bowl. Blend for 20 seconds / speed 9 then scrape down the bowl and repeat. This will make a nut butter texture. Repeat if necessary
Then add the coconut cream, rice malt syrup and the coconut oil. Heat for 3 minutes / 80 / speed 3
Take out slice tin from the fridge and pour the caramel layer over the base. Return to fridge whilst make the raw chocolate layer
Rinse and dry the bowl
For best result the coconut oil should not be heated - but a liquid cool consistency. The oil should also be added slowly.
If you live in a cooler climate and the coconut oil is solidified then pop a small bowl on the lid of your thermomix. Weigh in 80 grams of coconut oil. Take the small bowl and melt in a larger bowl with some boiling water from the kettle in it. Ensure the oil is cool not warmed.
Add the rice malt syrup and the cocoa to the mixing bowl. Slowly add the coconut oil - by drizzling the oil on to the lid abd mix until blended
Mix 20 seconds speed 4
Scrape the raw chocolate on top the middle layer and smooth over. Pop in the freezer (until just set) then this can be pre sliced and then stored in the fridge.
Enjoy in single serves !
This recipe is adapted from Wholefood Simply Quick & Easy Caramel Slice by Bianca Slade
Middle Caramel Layer
Raw Top Chocolate Layer
Once you have removed from the freezer you can cut the slice into small squares then either keep in the fridge or even the freezer (lasts longer) until ready to eat
In comparison to the traditional caramel slice the sugar content is lower with 8 grams of sugars per slice or 2 teaspoons as compared to an average same size slice with 20 grams of sugar or 5 teaspoons. The fat content is higher however as part of a low carb healthy fat diet in moderation this slice can be enjoyed !
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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