Ingredients
20 portion(s)
BASE
- 90 g medjool dates, pitted
- 180 g Cashews raw
- 1 teaspoon Vanilla Paste/Extract
CARAMEL
- 140 g tahini
- 130 g Maple syrup
- 70 g coconut oil
- 1 teaspoon Vanilla Paste/Extract
- 1 pinch salt
CHOCOLATE TOP
- 130 g coconut oil
- 4 tablespoons cacao powder
- 4 tablespoons Maple syrup
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6
6min
Preparation 6minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 5
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!
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Recipe's preparation
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Add all ingredients and chop for 20 Seconds Speed 4 or until it comes together
Press into a square tin linned with baking paper and put into freezer
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Add all ingredients and whip for 20 Seconds Speed 4
(if the coconut oil is hard melt for 2 mins 37 deg speed 4 instead of the above step)
Pour over your base that has been sitting in the freezer & smooth out, then put back into the freezer while you prep the Chocolate Top.
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Add all ingredients 2 mins, 37 Deg, Speed 3
Pour on the top of the Caramel and set back into freezer to set, this will only take a minutes but i like to leave it for at least half an hour then I pull it out of the freezer and cut into bite size bits! Enjoy
BASE
CARAMEL
CHOCOLATE TOP
Tip
BEST KEPT IN THE FREEZER
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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