Another raw dessert (well, slice) recipe...I am thinking I should bring out a raw treats book...what do you think? This is really easy (as are most raw desserts) super quick due to the no baking thingy and completely delicious. You can leave the Maca powder out, but I wouldn’t. Go get it. It totally adds to the beautiful caramel flavour and all with added health benefits.
This slice does not really stay very stable at room temperature and in fact I really love it straight from the freezer...but it is also fine from the fridge.
I hope you love it.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 1/2 Cinnamon Stick(s)
- 70 Grams Coconut Sugar
- Pinches Pink Salt Flakes plus some more BUY
- 100 Grams pitted medjool dates
- 100 Grams Almonds BUY
- 100 Grams walnuts
- 40 Grams Shredded Coconut (not desiccated) BUY
- 50 Grams Coconut Oil BUY
- 30 Grams Pure Maple Syrup
- 1 Tablespoon maca powder
- 120 Grams Coconut Butter Recipe
- 1 Teaspoon Vanilla Bean Paste BUY
- 50 Grams Coconut Oil coconut oil BUY
- A few nuts of choice for topping
Line a square baking tray with removable base (if possible) and set aside.
Place cinnamon, sugar and salt into Thermomix bowl and mill 10 sec/speed 10.
Add dates, nuts, coconut and coconut oil. Blend 20 sec/speed 7 or until a cookie dough consistency is formed.
Press into prepared tin and refrigerate.
Place all remaining ingredients except garnishing nuts into Thermomix bowl and blend 20 sec/speed 7 or until a runny consistency is formed.
Add nuts and incorporate 3 sec/speed 7. Sprinkle with a few additional flakes of pink salt.
Spread over base and return to fridge until solid.
Remove from tin before slicing into bars. Keep refrigerated.