Wild Orange Chocolate Mousse Slice by Rachmcnall. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Wild Orange Chocolate Mousse Slice

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Ingredients

Wild Orange Chocolate Mousse Slice

160 grams buckwheat, Activated
260 grams pitted dates, Soaked in boiling water 5mins (strained well)
280 grams raw almonds
90 grams coconut oil
1 pinch Himalayan salt, Himalayan
10 grams Vanilla Bean Paste
4 piece Ripe Avocados, Stone removed
100 grams raw cacao powder
250 grams Maple Syrup, pure, Organic
250 grams coconut cream
120 grams coconut oil
10 grams Vanilla Bean Paste
1 pinch Himalayan salt
16 drops doTERRA Wild Orange essential oil, Only use food grade essential oil, I only recommend doTERRA

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6

3h 15min

Preparation 15min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
- Recipe is created for
  TM 5
  
  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
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Recipe's preparation

Wild Orange Chocolate Mousse Slice

Base Method:
Prepare Rectangle Container and line with baking paper

Add

280g Almonds, place measuring cup and lid on TM bowl Blend

3 Sec Speed 5

Add 160g Activated Buckwheat, place measuring cup and lid on TM bowl Blend

3 Sec's Speed 5 (Until they're in rough chunks)
Remove and pop aside in small bowl.

Add 90g Coconut oil

place measuring cup and lid on TM bowl, heat Warm Up

90°C 1 Minute 30 sec's Blend

Speed 1
Add dates

place measuring cup and lid on TM bowl Blend

blend 30 sec's Speed 5
Scape down sides of bowl, place measuring and lid back on TM6 bowl Blend

30 sec's Speed 5 until fairly smooth.
Add almonds and buckwheat

back into TM bowl
add 10g vanilla bean paste and himalayan salt.
Blend Blend

10 sec's Speed 5, or until combined.

Press into your prepared rectangle container- lined with baking paper. Even out and pop in the freezer while you make the mousse.

Clean & wash

Place

4 avocados 🥑 , 120g coconut oil, 250g coconut cream, 10g vanilla, 16 drops doTERRA wild orange essential oil. Place lid and measuring cup on TM bowl Blend

30 sec's Speed 6
Scrape down sides

Add

100g raw cacao powder, 5g himalayan salt
Blend

30 sec's Speed 6 or until smooth.

Remove base from freezer, Spread over the base and refrigerate until set (roughy 3 hours)

Accessories you need

Butterfly
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Measuring cup
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Spatula TM5/TM6
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Tip

Other doTERRA Essential oils that could be used
doTERRA Peppermint essential oil
doTERRA Spearmint essential oil
doTERRA Ginger essential oil

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.