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4
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
-
6
1h 20min
Preparation 20minBaking/Cooking -
7
easy
Preparation -
8
-
Recipe is created for
TM 6
-
5
Recipe's preparation
- Line 20x20 tin with baking paper and set aside
Grate dark chocolate 3sec/Sp10 - Add 1tsp coconut oil
- Melt 4mins/50deg/Sp2
- Fold into rice bubbles
- Spread into prepared tin
- Place in freezer whilst preparing filling
- Add all caramel ingredients into mixing bowl
- Melt 5mins/70deg/Sp2
- Blend 20sec/Sp5
- Spread over chilled base and return to freezer
- Grate white chocolate 3sec/Sp10
- Add 1tsp coconut oil
- Melt 4min/50deg/Sp2
- Fold into rice bubbles
- Spread over chilled slice
- Return to freezer until set
- Remove from tin and cut into 12slices
- Store in sealed container in fridge/freezer
Base
Caramel Filling
Top
10
Accessories you need
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Spatula
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Measuring cup
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11
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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