These are the perfect treat for those who are following a GAPS, AIP, SCD protocol. These are what I made for my daughter when she couldn’t tolerate eggs and had birthday parties to go to. Sugar free, vegan, nut and egg-free these cater for most people suffering with food intolerances.
The cranberries give an incredible sour flavour to the bars and there is very little sweetner in these but I challenge you to eat only one (or is that just me!).
Wild Cranberry and Seed Chocolate Covered Slices
Author: Vanessa Woozley
Recipe type: Raw Food
Prep time:
Total time:
Serves: 16
Ingredients
- For the Base
- ½ cup of pumpkin seeds
- ½ cup of sunflower seeds
- ½ cup of desiccated coconut (additive free)
- 2 tablespoons of coconut oil
- 2 tablespoons of wild dried cranberries
- 1 tablespoon of coconut flour
- 1 tablespoon of raw honey or maple syrup for a vegan version
- For the Chocolate Topping
- ½ cup of cacao butter
- 3 tablespoons of cacao powder
- 1 tablespoon of raw honey or maple syrup
- 3 drops of wild orange essential oil (optional but please only use therapeutic grade oils suitable for internal use, see here for more details)
Instructions
- For the Base Save back 1 tablespoon of the cranberries and add the rest to a food processor and blend until a fine crumbly texture. this may take several minutes depending on the power of your processor.
- Add in the other tablespoon of cranberries for more texture.
- Press firmly into an 8 inch brownie tin lined with grease-proof paper and chill in the fridge
- For the topping Gently warm the cacao butter on a bain-marie, melting gently
- Stir in the cacao powder until combined
- Remove from the heat and add the sweetener of choice and the essential oil (optional)
- Pour on top of the cooled base and return to the fridge to allow it to harden before cutting into squares.