Ingredients

• 50g Dates
• Water as needed
• 40g Coconut Oil
• 50g Walnuts
• 90g Pecan Halves
• 100g Hazelnuts
• 200ml Coconut Milk
• 1 teaspoon Vanilla Extract
• 70g Dark Chocolate
• 200g Milk Chocolate

Tools

• Oven
• Parchment paper
• Pastry brush
• kCook Multi
• Colander
• Medium glass bowl
• Kcook bowl
• Baking sheet - 18 x 13"
• Tart pan - 26cm (10.25")

Method

1. Pre-heat oven - 160°C
2. Add dates and water to a clean medium glass bowl
3. Soak and continue - approx 10 min
4. Line a clean baking sheet with parchment paper
5. Add walnuts, pecan halves and hazelnuts to the baking sheet
6. Roast - 10 min, 160°C
7. Let cool until cold
8. Drain content of medium glass bowl into colander then set aside
9. Fit max blade to kCook bowl
10. Fit kCook bowl to kCook Multi
11. Transfer nuts to kCook bowl
12. Attach lid to kCook bowl with filler cap fitted
13. Blend with filler cap fitted - 30 sec, speed 12
14. Transfer content of colander to kCook bowl
15. Add coconut oil to the kCook bowl
16. Blend with filler cap fitted - 20 sec, speed 12
17. Grease a clean tart pan
18. Spoon content of kCook bowl into tart pan
19. Press firmly until covered
20. Clean kCook bowl
21. Fit stir tool to kCook bowl
22. Add coconut milk, vanilla extract, dark chocolate and milk chocolate to the kCook bowl
23. Fit kCook bowl to kCook Multi
24. Attach lid to kCook bowl
25. Stir with filler cap removed - 5 min 30 sec, 60°C, speed 4
26. Let cool - approx 2 min
27. Transfer content of kCook bowl to tart pan carefully
28. Chill in fridge until set - approx 4 hr
29. Serve

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