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.