Raw bounty slice by VeganThermoCarmen. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Raw bounty slice

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Ingredients

40 slice(s)

Raw bounty slice

140 g Cashews
100 g almonds
10 medjool dates, pitted
350 g dessicated coconut, 100g plus 250g
20 g cacao powder, organic, 10g plus 10g
180 g Maple Syrup, pure, 20g plus 90g plus 80g
2 pinches salt, sea, 1 plus 1
10 g chia seeds
90 g Coconut butter
20 g coconut water, unsweetened
1 tsp vanilla extract
100 g cacao butter
50 g coconut oil
40 g Cashew Butter

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6

8h 20min

Preparation 8h 20min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please 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!
- Recipe is created for
  TM 31
- Recipe is created for
  TM 21
9
Alcohol-free Children food Egg free Gluten free Lactose free Non-dairy Vegetarian Cake Praline/sweets Dessert Gift Party Snack

Recipe's preparation

Line a rectangular cake tin (17x24cm) with baking paper.

Put a bowl on mixing bowl lid and weigh in 140g cashews. Soak over night.

Add 100g almonds, 10 Medjool dates, 100g desiccated coconut, 10g cacao powder, 20g maple syrup and a pinch of salt into mixing bowl. With MC, blend Blend

12sec/speed 10.

Add 10g chia seeds. With MC, blend Blend

3sec/speed 10.

Press into cake tin and set aside.

Without cleaning the bowl, add 250g desiccated coconut, drained cashews, 90g coconut butter, 20g coconut water, 90g maple syrup, 1 tsp vanilla extract and a pinch of salt. Blend Blend

1min20sec/speed 10, help move it around with spatula through lid.

Scrape down sides and if necessary, blend some more ( Blend

30sec/speed 10) until you have a smooth consistency.

Press mix onto base and set aside.

Without cleaning the bowl, add 100g cacao butter and with MC, blend Blend

5sec/speed 8.

Scrape down and heat 5min/50 degrees/speed 3.

Scrape down and heat some more if not fully liquid yet. 3min/50 degrees/speed 3.

Add 50g coconut oil, 10g cacao powder, 80g maple syrup, 40g cashew butter and blend Blend

40sec/speed 3, starting on speed 3 and slowly increasing to speed 6.

Pour chocolate over filling and let sit in the fridge for a while. Then cut into slices.

Accessories you need

Spatula TM5/TM6
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Tip

Adapted from https://www.goodness.com.au/coconut-bounty-slice/

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.