Fuel Friday

β€œCaramel almond, cashew slice”

I made this on the weekend and it was an absolute hit with family and friends! Give it a go the next time you are entertaining! It soooooo yummy! πŸ™Œ πŸ˜‹

This is a thermomix recipe but you can use kitchen scales and a food processor πŸ‘

πŸ”Ί40g Virgin coconut oil

πŸ”Ί150 g almonds, activated or roasted

πŸ”Ί150 g cashews, activated or roasted

πŸ”Ί160 g pitted Medjool dates

πŸ”Ί40 g dried cranberries

πŸ”Ί65 g almond butter or peanut butter

πŸ”Ί60 g honey or rice malt syrup

πŸ”Ί1 tsp ground roasted wattleseed or chia seed

πŸ”ΊΒ½ tsp natural vanilla extract

πŸ”Ί1 tsp ground cinnamon

πŸ”ΊΒ½ tsp sea salt (optional)

πŸ”Ί150 g dark chocolate (70% cocoa)

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Method

πŸ”ΉGrease and line a square cake tin (20 cm) with baking paper and set aside

πŸ”ΉPlace almonds, cashews and dates into processor and chop until roughly chopped

πŸ”ΉAdd cranberries, oil, almond butter, honey, wattleseed, vanilla cinnamon and salt, pulse through in processer for 20 secs or stir through if you like it chunky until combined

πŸ”ΉTransfer mixture into prepared tin and smooth evenly with spatula. Place into refrigerator for a minimum of 2 hours or until firm

πŸ”ΉPlace chocolate into processor or grate. Melt on low heat in saucepan ( you can choose to omit the chocolate if you prefer)

πŸ”ΉPour over base and smooth with spatula. Cut into squares before slice sets completely (approx. 24 pieces). Place back into refrigerator for 10-15 minutes or until set

πŸ”ΉServe as desired

Note - If you are on the cookidoo thermomix community here is the link to recipe https://cookidoo.com.au/recipes/recipe/en-AU/r380355

Enjoy πŸ˜‰

Dani

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