Raw Sticky Caramel Slice by Maria Cecille. 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 Sticky Caramel Slice

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Ingredients

0 portion(s)

base layer

225 grams Cashews
40 grams dessicated coconut
10 pieces dates, pitted
3 tablespoons Rice malt syrup

caramel layer

150 grams dates, pitted
60 grams coconut oil
125 grams Tahini butter or almond butter
125 grams Rice malt syrup
1 tablespoon Vanilla powder
1 pinch himalayan pink salt

chocolate layer

36 grams cacao powder
120 grams coconut oil, liquid
60 grams Maple syrup
1 pinch himalayan pink salt, to sprinkle on top

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6

15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- 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!
9
Easy Natural Quick Dessert Egg free Gluten free Non-dairy

Recipe's preparation

Method:

1. Place 225 gms Cashew Nuts into bowl, place lid & measuring cup , 8-10 secs / speed 7-9

2.Add 40 gms dessicated coconut,

and 5-6 secs/speed 9

3.Add 10 pcs pitted dates & 3 tbsp malt syrup ,

10 secs/speed 9-10 ,until a sticky paste consistency is achieved

4. Pour mixture into tin lined with baking paper and freeze.

5. Place all ingredients for the caramel layer , 150 gms of pitted dates,60 gms coconut oil, 125 gms Tahini Butter,125 gms rice malt syrup,1 tbsp vanilla powder & pinch of pink himalyan salt into bowl,

, 10-15secs/speed 7-10,until smooth & sticky paste consistency is achieved

6. Pouyr caramel paste into the base layer and freeze

7.Place 36gms cacao powder , 120 gms coconut oil, 60 gms mapke syrup into bowl,

,5-8secs/speed 3

8. Pour chocolate mixture on top of caramel layer and sprinkle himalayan salt and freeze for 5 mins or until the chocolate layer has hardened , slice into desired bar size and serve

Accessories you need

Spatula TM5/TM6
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Tip

You may substitute Cashew nuts with macadamia or any preferred nuts as variation.

Create a raw cake for special occasions by using round cake tins and making 2-3 layers of the original recipe and making small balls with the caramel mixture & assorted nuts ( sunflower or pepitas) and dried fruit (goji berries) on top

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.