- 180 g almonds
- 30 g Shredded coconut
- 4 medjool dates, pitted
- 40 g coconut oil
- 1/4 tsp sea salt
- 200 g raw cashews, soaked overnight, at room temperature
- 80 g fresh lemon juice
- 75 g coconut oil
- 80 g Raw Honey
- 1 tsp vanilla extract
- few strips lemon rind
- 1/4 tsp sea salt
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!
Place almonds, coconut and dates into TM bowl "Closed lid" and process 20 secs / Speed 9.
Add coconut oil & seal salt & mix 10 secs / Speed 9 till combined.
Press about 1 dstpn of mixture into the bottom of each portion of a mini muffin tray (24 tray), and press down firmly and evenly. Chill them in the refrigerator.
Place lemon zest and sea salt in a clean TM bowl "Closed lid" and process 20 secs / Speed 9.
Add the drained cashews, lemon juice, coconut oil, honey & vanilla and mix 30 secs / Speed 8. Scrape down sides and repeat till a smooth texture is achieved.
Transfer mixture into a piping bag and pipe on top of mini muffin crusts. Chill for several hours or overnight.
Garnish with a blueberry or slice of strawberry.
Accessories you need
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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