Wild Cranberry and Seed Chocolate Covered Slices



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!).



4.0 from 1 reviews
Wild Cranberry and Seed Chocolate Covered Slices
Recipe type: Raw Food
Prep time: 
Total time: 
Serves: 16
  • 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)
  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.


Join the Conversation

  1. These sound great. Can’t wait to try them!

    1. Thanks Cherie, let me know what you think..

  2. Julia Thornton says:

    Made these today and they are AMAZING! The orange oil makes all the difference – such a lovely taste. Great recipe, very easy to make and no cooking – bonus! I put gluten free oats in to pad it out a little, as didn’t have any pumpkin seeds.

    1. Thanks Julia, I made these again last week. I had forgotten how good they are but so glad you enjoyed them too! Good swap, I like youre thinking. 🙂

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