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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
  • 6
    3h 15min
    Preparation 15min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      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!
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Recipe's preparation

    Wild Orange Chocolate Mousse Slice
  1. Base Method:
    Prepare Rectangle Container and line with baking paper
  2. Add Closed lid 280g Almonds, place measuring cup and lid on TM bowl Blend3 Sec Speed 5
  3. Add 160g Activated Buckwheat, place measuring cup and lid on TM bowl Blend3 Sec's Speed 5 (Until they're in rough chunks)
    Remove and pop aside in small bowl.
  4. Add 90g Coconut oil Closed lid place measuring cup and lid on TM bowl, heat Warm Up90°C 1 Minute 30 sec's BlendSpeed 1
    Add dates Closed lid place measuring cup and lid on TM bowl Blendblend 30 sec's Speed 5
    Scape down sides of bowl, place measuring and lid back on TM6 bowl Blend30 sec's Speed 5 until fairly smooth.
    Add almonds and buckwheat Closed lid back into TM bowl
    add 10g vanilla bean paste and himalayan salt.
    Blend Blend 10 sec's Speed 5, or until combined.
  5. Press into your prepared rectangle container- lined with baking paper. Even out and pop in the freezer while you make the mousse.
  6. Clean & wash Closed lid
  7. Place Closed lid 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
  8. Add Closed lid 100g raw cacao powder, 5g himalayan salt
    Blend 30 sec's Speed 6 or until smooth.
  9. Remove base from freezer, Spread over the base and refrigerate until set (roughy 3 hours)
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Accessories you need

  • Butterfly
    Butterfly
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  • Spatula TM5/TM6
    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.

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