Anna Van Dyken’s Chocolate Almond Slice

Anna's Chocolate Almond Slice
Anna Van Dyken - How I've Kept the Weight Off - Book 2 - Page 166
Ingredients are listed as WW have enabled this recipe to be shared on her website.
See Recipe -

Converted to Thermomix – there isn’t anything easier

Today I decided to cook from the amazing second book by my incredible friend Anna Van Dyken.

I decided to make her Chocolate Almond Slice for Chris as he loves her slices – all of them. Well after I converted the recipe to be able to be made in my Thermomix (super easy) I popped it in the fridge.

When it was set it was ready to slice so I pulled out my pizza cutter from The Mix Shop and wow. Super easy!!

Proceeded to try a bite as I was talking a slice to Chris. Omg he didn’t get THAT slice. I ate the whole thing.

It’s amazing and so yummy. Sweet. Crunchy Mmmmmmm 💚

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Page 166 – How I’ve Kept The Weight Off

Anna's Chocolate Almond Slice

Anna Van Dyken - How I've Kept the Weight Off - Book 2 - Page 166
Ingredients are listed as WW have enabled this recipe to be shared on her website.

Ingredients
  

  • 65 g Roasted Almonds
  • 45 g Gluten Free Rice Puff Cereal
  • 400 g Pitted Medjool Dates
  • 100 g Almond Butter
  • 2 tsp Vanilla Essence
  • 70 g Dark Chocolate (70% Cocoa)
  • 1 tsp Sea Salt

Instructions
 

  • Lightly spray a 20 cm square cake tin with oil. Line base and sides with baking paper.
  • Place Almonds in TMbowl
    8 SECONDS / SPEED 5 - Set aside
  • Add Dates (cut in half) to TM Bowl
    10 SECONDS / SPEED 7 – if not chopped do it again for another 5 seconds
  • Add the rest of the ingredients including almonds (remember to mix almond butter and vanilla together in a separate bowl before adding to TM bowl)
    30 SECONDS | REVERSE | SPEED 5
  • Press into tin – wet hands if necessary

CHOCOLATE & SEA SALT TOPPING

  • Make sure the bowl is DRY!!
    Weigh in chocolate to TM Bowl
  • Chop – 10 SECONDS | SPEED 7
  • Melt – 3 MINUTES | 50º | SPEED 3
    Mine was perfectly melted however if you have used more that the recipe called for, add another 15 seconds
  • Spread over slice and sprinkle with Sea Salt – Refrigerate 3 hours

Almond Butter

For all sorts of recipes and totally yummy on toast!

Ingredients
  

  • 200 ROASTED Almonds SEE NOTES

Instructions
 

  • Blend - 1 MINUTE | SPEED 9 – Scrape down the sides
  • Blend 30 SECONDS | SPEED 6 - Repeat until you are happy with the desired consistency
  • Transfer to a jar and store in the fridge
  • NOTE: You may notice that the bowl starts to heat up during the blending process due to the friction. Don’t worry about it. This helps to achieve a smooth paste.

Notes

When making the Almond Butter If using just Almonds, not roasted add 1tbsp Olive Oil as the nuts are not as oily.

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