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RAW Caramel Slice


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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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Recipe's preparation

    BASE
  1. 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

  2. CARAMEL
  3. 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.

  4. CHOCOLATE TOP
  5. 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 

     

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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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