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.

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