About
This is the perfect Winter treat when you need a sweet treat or a fat-heavy snack to hold you over. Many people think that cranberries can only be eaten when dried and sweetened, or cooked down into cranberry sauce, but did you know you can also eat them raw? Their tartness brings a nice contrast to the fattiness of the cacao butter and coconut.
Ingredients
- ¼ cup raw cacao butter by sunfood
- 2 tablespoon raw coconut butter by artisana organics
- 2 tablespoon hazelnuts or filberts
- ½ teaspoon vanilla extract
- 2 teaspoon the ultimate sugar repacement by swerve
- 1 tablespoon coconut oil
- 2 teaspoon cocoa powder
- ¼ cup, chopped cranberries, fresh
- â…› teaspoon salt
Instructions
- Melt the cacao butter in a double boiler or in the microwave until melted. Stir in the coconut butter, sweetener, vanilla extract, salt and 1.5 tsp. sweetener.
- In a separate bowl, mix together the remaining sweetener, coconut oil and cocoa powder until well mixed.
- Line a small rectangular pyrex with parchment. Crush the hazelnuts and arrange them around the pyrex. Cut the cranberries in half and place them cut side down in the pyrex.
- Pour the cacao mixture over the cranberries and hazelnuts. Freeze the mixture for 30 minutes.
- Remove the container from the freezer and drizzle the chocolate mixture over the cacao and coconut bark.
- Freeze for an additional 30 minutes prior to breaking up into pieces.
Nutrition Facts
- Servings: 6
- Calories: 161.5kcal/675.9kJ (per serving)
- Fat: 16.8g (per serving)
- Carbs: 3.4g (per serving)
- Protein: 1.1g (per serving)
