- 250 grams Pitted medjool dates
- 125 grams water
- 250 gram fresh or defrosted raspberries
- 65 grams chia seeds
- 65 grams honey
- 200 grams Pitted medjool dates
- 200 grams Cashews
- 100 grams almonds
- 2 tbsp Goji Berries
- 350 grams Cashews
- 30 grams water
- 30 grams coconut oil
- 60 grams Honey or rice Malt
- 2 teaspoon Vanilla essence
- Date paste (see above)
2h 20minPreparation 2h 20minBaking/Cooking
Recipe 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!
*Reminder: Soak the correct amount of cashews and dates required for the Vanilla filling and date paste prior to starting as per directions below.
Soak 250 grams medjool dates in 125grams of water for 2 hours
Also cover 350 grams of Cashews with water.
*Tip* I use frozen raspberries and make the jam at this time as well
Place Chia seeds in thermomix time 10 seconds/speed 10
Add 250grams of raspberries to the bowl time 10 seconds/speed 7
Using a seperate bowl weigh 65 grams Honey.
Now tranfer the Raspberreis and chia seeds to the honey and stir through.
Place to the side. Wash and clean Bowl
This can be premade when you soak the Dates and Cashews
(alternative way to make the Jam using frozen Raspberries)
Blend the 65 grams of Chia seeds pour blended chia seeds into a sperate bowl,
add 250 grams frozen raspeberries to the ground up chia seeds and
65 grams of honey mix and stand to the side, mix as the raspberries defrost.
Place all the Crust ingredients into the thermomix bowl
200 grams pitted Medjool dates
200 grams Cashews
100 grams Almonds
2 tbsp Goji Berries
time 30 seconds/speed 9
or until it starts to look like bread crumbs
Spoon into silicon cupcake molds and place in the freezer
Wash Thermomix bowl
Add soaked dates with water into thermomix bowl blend time 30 seconds speed 9
repeat until smooth
Leave in the bowl
Drain Cashews and add them to the bowl
time 20 seconds/ speed 9
Add 60 grams Honey
30 grams Water
30 grams Coconut oil and 2 teaspoons of vanilla essance
Add vanilla essence
time 1 min speed 10 or until a nice smooth consistancy
Remove silicon cupcake mould from the freezer and layer the Vanilla cream on and top with the Jam
Put back in the freezer, when ready to eat remove 10-20 mins before your ready to eat but remove the mini cheesecakes from there mould stright away top with fresh raspberries Enjoy
Raspberry Chia Jam
Vanilla Cream centre
You dont have to blend the Chia seeds for the Jam but I like it to really thicken the Jam and much quicker
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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