Claytons Chocolate - Thermomix Recipes from Steph

Claytons Chocolate

Recipe by Janine Babauskis

This is a great recipe to replace chocolate blocks as a snack. The secret to good Claytons Chocolate is raw coconut oil, cashews (both give a creamy taste), and dates.


• 130g raw almonds

• 75g raw cashews

• 80g raw coconut oil

• 250g pitted dried dates

• 65g dessicated (dried) coconut

• 25g organic cocoa powder (or 20g carob or chocolate – try 1 row of 85% Cocoa Lindt chocolate)

• ¼ tsp celtic sea salt

• 20g honey (or 20g rapadura)


Grease and line a square biscuit tin with baking paper.

Add nuts to the TM Bowl and grind, speed 7 for 8 seconds. Set aside.

Melt coconut oil 1.5 mins, 100˚C, SS.

Add dates, coconut, cocoa, salt and honey to the TM Bowl and chop on speed 7 for 30 seconds.

Return nut meal to the bowl and mix, speed 5 for 10 seconds.

Empty mixture into the prepared tin and press down with the back of a spoon to create a flat surface. Using a knife, mark lines one way and then the other, to create squares. Refrigerate. When solid remove from the tin and break into squares. Store refrigerated.



You can use a variety of nuts to decorate each square before refrigerating. I have used raw cashews, almonds, walnuts and hazelnuts, alternating nuts with each square.

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