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Paleo Cacao and Carob Treats



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Cacao and Carob Treats

  • 230 g coconut oil
  • 1.5 cups of your favourite nuts
  • 60 g cacoa
  • 60 g Carob Powder
  • 1.5 cups of dried apricots, (or cranberries or sultanas)
  • 1 tbsp chia seeds
  • 1 tbsp maca powder (optional)
  • 2 tbsp honey
  • 5 cm piece of ginger, peeled
  • 2 tsp Cinammon
  • pinch salt

Recipe's preparation

  1. Place nuts into the mixing bowl and chop 1 sec speed 5. Set aside.


  2. Add the dried apricots or fruit and chop 3 scs speed 9. Repeat if finer consistency required. Set aside.

  3. Place coconut oil in mixing bowl and melt 1.5 minutes 60 deg speed 2. Add ginger nob and blitz 10 seconds speed 9 (slowly increasing speed to speed 9).


  4. Add all other ingredients to bowl and mix 20 seconds Counter-clockwise operation speed 3.

  5. Pour mixture onto a Thermomat (or baking paper) on a tray and refrigerate until set. Break up into pieces and keep refrigerated until eaten.

  6. WARNING: This won't last long!


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This recipe has been adapted and converted from Pete Evans 'The Paleo Way' tour cookbook. The original recipe is titled 'Nic's Caco and Carob Treats'.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • love this - its the perfect treat without the...

    Submitted by thermieforever on 12. July 2018 - 09:37.

    love this - its the perfect treat without the sugar low!

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  • I just love this recipe and

    Submitted by HelenTomy4801 on 21. August 2016 - 13:38.

    I just love this recipe and so do the whole family. I have to make it so often as everyone raids the freezer! I keep mine in the freezer as it melts at room temperature and can be eaten straight from the frezer. I have made this for over a year now and there is nearly always some in the freezer.

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