The Life Sutra

The Food of Happiness

Navigation

Archives for February 2016

Wild Cranberry and Seed Chocolate Covered Slices

February 13, 2016 by admin 4 Comments

cranberry-seed-slice

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!).

 

base-of-cranberry-seed-slic

4.0 from 1 reviews
Save Print
Wild Cranberry and Seed Chocolate Covered Slices
Author: Vanessa Woozley
Recipe type: Raw Food
Prep time:  15 mins
Total time:  15 mins
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
  1. 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.
  2. Add in the other tablespoon of cranberries for more texture.
  3. Press firmly into an 8 inch brownie tin lined with grease-proof paper and chill in the fridge
  4. For the topping Gently warm the cacao butter on a bain-marie, melting gently
  5. Stir in the cacao powder until combined
  6. Remove from the heat and add the sweetener of choice and the essential oil (optional)
  7. Pour on top of the cooled base and return to the fridge to allow it to harden before cutting into squares.
3.2.2925

 

Filed Under: Chocolate, Dessert, Recipes, Uncategorized

Vanessa Woozley

Recent Posts

  • Fluffy Buckwheat Breakfast Pancakes
  • Chocolate, Raspberry, Orange Raw Cheesecake – vegan, paleo, no sugar
  • Cacao, Raspberry and Wild Orange Smoothie
  • Blackberry Chia Jam – refined sugar free!
  • 10 Easy Ways to Reduce the Toxic Chemicals in Your Home

Recent Comments

  • Edwardo Tabora on 10 Reasons Why Healthy Eating Gives You so Much More than Weight Loss
  • Hannah Healy on Cacao, Raspberry and Wild Orange Smoothie
  • Darryl Edwards on Cacao, Raspberry and Wild Orange Smoothie
  • Katja on Cacao, Raspberry and Wild Orange Smoothie
  • ChihYu on Cacao, Raspberry and Wild Orange Smoothie

Archives

  • January 2019
  • December 2018
  • September 2017
  • August 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • May 2016
  • March 2016
  • February 2016
  • September 2015
  • July 2015
  • June 2015
  • May 2015
  • April 2015
  • December 2014
  • October 2014
  • September 2014
  • May 2014
  • April 2014
  • March 2014
  • February 2014

Categories

  • Adults
  • Breakfast
  • Chicken
  • Children
  • Chocolate
  • Dessert
  • Dips
  • Lifestyle
  • Main Courses
  • Nutrition
  • Probiotics
  • Recipes
  • Salads
  • Sides
  • Soups
  • Uncategorized

Meta

  • Log in
  • Entries feed
  • Comments feed
  • WordPress.org

Copyright © 2022 · Foodie Child Theme on Genesis Framework · WordPress · Log in