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CRANBERRY AND COCONUT EXTRA DARK CHOCOLATE

INGREDIENTS   (MAKES 45 - SMALL)

2/3 CUP COCONUT OIL, MELTED & COOLED

1/3 CUP CACAO BUTTER, MELTED

1/2 CUP RAW CACAO POWDER

1/2 CUP DESSICATED COCONUT

PINCH OF SEA SALT

1/2 CUP CACAO NIBS

1/2 CUP DRIED CRANBERRIES

METHOD

• WHISK WET INGREDIENTS IN A MEDIUM BOWL

• ADD IN CACAO AND SALT, MIX THOROUGHLY, THEN STIR IN REMAINING INGREDIENTS

• SPOON INTO MOULDS OF CHOICE, I USED CHOCOLATE MOULDS, BUT YOU COULD USE PATTY CASES, OR POUR INTO A CONTAINER AND BREAK INTO PIECES ONCE SET

• POP INTO THE FREEZER TO SET. STORE IN THE FRIDGE 

- MEASURE CACAO BUTTER BEFORE MELTING, IT COMES IN CHUNKS/BUTTONS ETC, SO MY 1/3 CUP WAS A “HEAPED” 1/3 CUP

- YOU CAN ADD IN SOME CASHEW/ALMOND/COCONUT BUTTER TO MAKE THESE CREAMIER/MILKY, OR ADD IN A LITTLE SWEETENER IF THESE ARE TOO BITTER FOR YOU

- YOU COULD ADD IN OTHER CHOPPED NUTS/SEEDS/DRIED FRUIT ETC FOR ADDED NUTRITION AND DIFFERENT FLAVOURS

THIS ---->https://healthinhandscom.chiromatrixbase.com/jodi-s-kitchen/no-bake-recipes-for-healthy-living/cranberry-and-coconut-extra-dark-chocolates.html

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