Raw White Chocolate and Cranberry Crispies

By vdub

Ingredients

• 100 g raw Cacao butter
• 75 g raw Cashew nuts
• 3 Tbs Xylitol Crystals (Sugar)
• 1 tsp Vanilla Bean paste or seeds from 3 vanilla pods
• 2 Tbs Lucuma
• 150 g dried Cranberries
• 100 g Buckwheaties (I used the ones found under ‘Snacks/Fig & Goji Berry Buckwheaties’

Details

Servings 30
Preparation time 20mins
Cooking time 30mins
Adapted from thefussiesteater.com

Preparation

Step 1

Instructions

Melt the Cacao butter gently as you would melting chocolate i.e preferably in a glass bowl that’s sitting over water in a saucepan. The glass bowl should NOT touch the water. Melting should be done just above the lowest setting. The water should not boil but gently simmer.

In a high speed blender, blend the Cashew nuts. If you don’t have a high speed blender like me, then use a food processor. Blend until flour like.

Add all the ingredients except the buckwheaties, cranberries and cacao butter into the food processor and blend.

As the processor is on, slowly pour in the melted cacao butter and blend for 1-2 minutes.

On a baking tray, spread the crushed buckwheaties and cranberries

Pour the mixture over the buckwheaties and cranberries. If your mixture isn’t very runny then you’ll need to combine everything using a metal spoon

Once all is combined, spread flat using the back of the metal spoon

Try to make it one large square or rectangle

Should be approx 1 – 1.5 cm deep

Place in the refrigerator until hard – Overnight would be good, otherwise it should be ready in a few hours

Once its hardened, slide/turn over mixture onto a chopping board

Cut into either bite size pieces or finger length pieces

Store in an airtight container in the fridge

Will last for months