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Top Deck Caramel Crunch


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Ingredients

12 slice(s)

Base

  • 30 grams rice bubbles
  • 200 grams Dark chocolate (70% cocoa)
  • 1 teaspoons coconut oil

Caramel Filling

  • 115 grams Cashew Butter
  • 50 grams medjool dates
  • 20 grams coconut oil
  • 1 tablespoons coconut cream
  • 1 tablespoons Maple syrup

Top

  • 30 grams rice bubbles
  • 200 grams white chocolate
  • 1 teaspoons coconut oil
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Recipe's preparation

    Base
  1. Line 20x20 tin with baking paper and set aside
    Grate dark chocolate 3sec/Sp10
  2. Add 1tsp coconut oil
  3. Melt 4mins/50deg/Sp2
  4. Fold into rice bubbles
  5. Spread into prepared tin
  6. Place in freezer whilst preparing filling
  7. Caramel Filling
  8. Add all caramel ingredients into mixing bowl
  9. Melt 5mins/70deg/Sp2
  10. Blend 20sec/Sp5
  11. Spread over chilled base and return to freezer
  12. Top
  13. Grate white chocolate 3sec/Sp10
  14. Add 1tsp coconut oil
  15. Melt 4min/50deg/Sp2
  16. Fold into rice bubbles
  17. Spread over chilled slice
  18. Return to freezer until set
  19. Remove from tin and cut into 12slices
  20. Store in sealed container in fridge/freezer
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Accessories you need

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Tip

Original recipe by @elise_eliteperformance
https://www.instagram.com/elise_eliteperformance/?hl=en


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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