Chocolate event at M&S

If you have missed it all.. not to be worried here's some fantastic recipes for you to try at home:



 120g M&S Porridge Oats (ground in food processor or blender to make flour)

 100g M&S Sunflower & Pumpkin Seeds (ground as above to make flour)

 1 tbsp M&S Fair-trade Cocao Powder (or Cacao Liquid Love Blend™) 

 80g M&S Medjool Dates

 60g M&S 100% Cocoa Single Origin Peru Chocolate (melted over a bain marie)

 30g M&S Organic Virgin Coconut Oil (melted with the 100% Cocoa Bar) 

 1-2tbsp M&S Pure Canadian Maple Syrup

 1tsp M&S Tahitian Vanilla Extract

 2-3tbsp water as needed

 50g M&S Walnuts or preferred nuts (not in todays sample due to allergens)

1.Combine the first 3 ingredients in a food processor and pulse together.

2.Add the rest of the ingredients (except the walnuts) and blend to combine, adding the water 1 tbsp at at time. Allowing it to mix together without forming a ball. 

3.Pulse through 1/2 of the walnuts if desired towards the end.

4.Line a 18cm square baking tin with cling film and press the brownie mix into the tin, smoothing it with the back of spoon.

5.Roughly chop the remaining walnuts or other preferred nuts and press into the brownie. Put in the fridge to set about 20 mins.

6.Cut into bite sized pieces and serve with fresh fruits and coconut cream or yogurt. Or even better add some Good for you Gooey Icing. Yum!


 200g M&S Fresh Medjool Dates (remove stones)

 1/4 cup M&S Fairtrade Cocoa Powder 

 2 tins of coconut cream 

 1 tsp Tahitian Vanilla Extract

Drain the liquid from the coconut tins and place all the ingredients in a blender, start slow and then a bit faster, until its all lovely and gooey and creamy and that's it! Place in fridge for 10 mins then pile it ontop of a brownie after having aspoonful first of course :-) Enjoy!


 2 x 100g bars of M&S 100% Cocoa Single Origin Peru Chocolate (melted)

 70g M&S Organic Virgin Coconut Oil (melted with the 100% Cocoa Bar) 

 12 M&S Medjool Dates (remove stones)

 12 M&S Whole Almonds 

 Handful of M&S Natural Shelled Pistachios (roughly chopped)

1.Very gently & slowly melt the 100% chocolate & coconut oil over a bain marie.

2.Open the dates carefully, remove stones & replace with a whole almond.

3.Close the opening together as much as possible.

4.Using a fork, drop the date in the melted chocolate and coat. Remove, tapping the excess chocolate on the side of the bowl.

5.Place on a flat tray and sprinkle with chopped pistachios 

6.Place in the fridge to set for approx 5/10 minutes and they're ready to indulge.

Alternative idea…stuff with crunchy peanut butter and then dip in melted chocolate and sprinkle chopped peanuts on top. 

GF-Gluten Free  V-Vegan  RSF-Refined Sugar Free

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