Raw Nutty Chocolate
250g cacao butter
250g unsweetened nut butter
100g honey or maple syrup
1 teaspoon vanilla essence or powder
60g cacao powder
1/2 teaspoon
150g roughly chopped nuts
50g dried cranberries
Line a rectangular baking dish (33cm x 23cm x 5cm) with baking paper and set aside
Normal Method
Finely chop cacao butter and tip into a heavy-based saucepan and stir over low heat with a wooden spoon until melted
Add nut butter, honey, vanilla, cacao pwder and salt, keep stirring for 2-3 minutes, until melted and smooth
Add chopped nuts and cranberries, stir to combine
Pour into prepared dish, spread evenly and transfer to the freezer for 30 minutes, or until set
Remove from freezer and place chocolate onto a cutting board, and cut into squares or rough pieces using a large sharp knife
For Thermomix
Cut cacao butter into small pieces, then place into bowl and chop 10sec/speed 8
Melt 8 min/50 degrees/speed 2, scrape down sides of bowl and lid, check that cacao butter is melted completely, if not cook for a further 2 min/50 degrees/speed 2
Add nut butter, honey, vanilla, cacao and salt and mix 1 min/speed 6
Add chopped nuts and stir 5 sec/speed 2
Pour into prepared dish, spread evenly and transfer to the freezer for 30 minutes, or until set
Remove from freezer and place chocolate onto a cutting board, and cut into squares or rough pieces using a large sharp knife
Store in a container in the fridge for up to 1 month (if it lasts that long) or freeze for up to 1 year.