Ingredients
8 portion(s)
Crust
- 100 grams raw cashews
- 110 grams medjool dates, soft
- 1/4 teaspoon sea salt
Filling
- 150 grams raw cashews, Soaked overnight or min 5 hrs
- 2 Lemons juiced
- 1 seeds of vanilla bean or 1 tsp of van extract
- 70 grams Raw Coconut Oil, melted
- 80 grams Raw Honey
- 60 grams rasberries or strawberries or cacao
-
6
12h 15min
Preparation 12h 15minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created forTM 31
-
-
9
Recipe's preparation
-
1. Prepare a spring from 20cm cake tin.
2.Place almonds, dates and sea salt into bowl mill Speed 10/ 10 sec or until you have fine crumb. Test the crust by rolling a small amount into hand if it holds together - perfecto!
3. Pour into the spring form cake tin and press down making sure edges are well packed and even.
-
1. In clean TM bowl worm the coconut oil and honey 50 deg/1 min/Speed 2.
2. Place drained cashews, lemon juice and vanilla bean seeds into bowl mix Speed 9/ 1 - 2 mins - until you have a smooth consistancy.
3. Pour about 2/3 (just approx)of mixture onto crust and smooth.
4. Add raspberries or strawberries or cacao and blend Speed 5/10 - 30 sec depending on ingred. until smooth again.
5. Pour onto 1st layer, smooth and place in freezer until firm
6. To serve remove 30mins prior to eating and cut with a sharp knife that has been warmed under hot water.
Crust
Filling
Tip
Any fruit or berry can be used for the top lay - you may have to adjust the amount and blending time.
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.
Comments
Add a comment