Raw caramel slice by Biggzie. 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 caramel slice

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Ingredients

15 piece(s)

Raw caramel slice

240 grams raw cashews
280 grams Pitted medjool dates
120 grams almond butter
110 grams Maple syrup
60 grams Coconut Flour
1 tsp Vanilla Bean Paste
300 grams dark chocolate
1 tablespoons coconut oil

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6

30min

Preparation 30min

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

Recipe's preparation

Add 240g raw cashews.

Mill on sp 9 for 3 secs or until it forms a meal (not a paste).

Add 280g pitted dates.

Chop sp 7 10 secs.

Add 120g almond butter.

Add 110g maple syrup.

Add 60g coconut flour.

Add 1 tsp vanilla bean paste.

Mix sp 9 for 1.5 mins or til a smooth consistency is reached.

Line a rectangular tin with baking paper and press the mixture evenly into the tin. Allow to cool in the fridge or freezer.

If you have an oily layer on the top of mix at this point just pat it off with a bit of paper towel before cooling it.

In a clean and dry bowl add300g dark chocolate.

Grate sp 9 for 5 secs.

Add 1 tbsp of coconut oil.

Melt 60 degrees sp2 for 2 mins or until the chocolate is runny.

Pour chocolate mixture evenly over the cooled slice and refrigerate until set.

Accessories you need

Spatula TM5/TM6
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Tip

You can freeze pieces to keep them for later or make a half batch.

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.