Mrs P's Nutty Chocolate
Recipe type: Dessert, Sweet Treat, Raw Chocolate
Prep time: 
Cook time: 
Total time: 
Serves: 16pieces
Quick, simple and fun to make, this chocolate has multiple layers. It's sweet, nutty, creamy and crunchy in every bite. Free from any dairy, refined sugar, soya and grains.
  • 170g Cacao Butter (Amended amount 18.06.2015)
  • 2tbsp Cacao Powder
  • ¼ cup Seeds (mixed: sunflower, linseed, sesame seed, pumpkin seed)
  • 2tbsp Cashew Nut Butter (or any other nut butter)
  • 1-1.5 tbsp Maple Syrup (add more / less depending on how sweet you like it)
  • 2 tbsp Dried Cranberries (optional)
  1. In to a pan over high heat, place about 400 ml water and bring to boil
  2. Place a glass (heat proof) bowl on top of the pan, above the water (you do not want the water to touch the bowl)
  3. Put in the cacao butter in to the bowl and stir until it melts to a golden liquid
  4. Take off heat before you add powder
  5. Add in cacao powder and whisk until fully blended
  6. Add in your maple syrup and whisk for a further 1 minute
  7. In to a silicon tray pour half the seeds followed by the chocolate
  8. Add in dollops of cashew nut butter and swirl very gently throughout the chocolate (but leave chunks to give a lovely creamy texture)
  9. Drop in cranberries and scatter the rest of the seeds
  10. Place in to the freezer for 1hr before taking out and popping in the fridge
  11. Keep for up to 10 days in a sealed container (I recommend keeping in the fridge)
Make sure to take the melted cacao off the heat before adding in the cacao powder as this will stop it from going grainy