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Raw Berry Caramel Slice


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Ingredients

8 piece(s)

BASE

  • 1 Cup pecans
  • 1 cup walnuts
  • 3 level tbsp coconut oil
  • 2 level tbsp Rapadura Sugar
  • 1 pinches Seaweed salt

CARAMEL

  • 1/2 Cup butter
  • 1/2 Cup Coconut Cream
  • 1 cup rapadura sugar
  • 1 tsp vanilla essence
  • 1 pinches Seaweed salt

FILLING

  • 1 cup cashews (soaked
  • 1 vanilla bean, scraped
  • 1/4 Cup Coconut oil
  • 2/3 Cup Coconut Cream
  • 3 heaped tablespoons Rapadura Sugar
  • 1 pinch seaweed salt
  • 1 lemon , juiced
  • cup organic blueberries

GARNISH

  • Organic mixed berries
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    Preparation
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Recipe's preparation

    DIRECTIONS
  1. 1. Grease and line a square cake tin with baking paper
    2. Add all base ingredients to pulse on turbo till combined. Press mix into lined tin and place in the freezer to set.
    3. Add all filling ingredients to the blend until smooth & creamy. Pour over the base and return to freezer to set.
    4. Add all caramel ingredients to the 8m/80C/sp4 MC in, until sugar has melted. Remove and cool to 37C.
    5. Once the filling layer has set, pour the caramel over the top and return to the freezer to set.
    6. Garnish with mixed berries and serve.
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Tip

EF, GF, GrF, P, V
Make your own vanilla essence (takes 3 months though!)


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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