Chocolate Covered Cranberry Bars

By á-29897

Ingredients

• Bottom Layer
• 1/4 cup tahini
• 1/4 cup coconut nectar, honey or other liquid sweetener
• 1 teaspoon vanilla extract
• 1/2 cup cocoa powder
• 1 cup shredded coconut
• 1/2 cup hemp seeds
• Middle Layer
• 1 cup fresh cranberries
• 1/4 cup xylitol or other granulated sugar
• 1 teaspoon pure vanilla extract
• 4 tablespoons yogurt OR milk, divided
• 1 cup raw cashews, soaked in water for 6 hours, drained and rinsed
• 1 tablespoon extra-virgin coconut oil
• Top Layer
• 4 oz semisweet chocolate, melted

Details

Preparation time 30mins
Cooking time 270mins
Adapted from 1.Add bottom layer ingredients—tahini, coconut nectar and vanilla extract—to a medium-sized bowl. Stir to combine; then add cocoa powder. Mix until incorporated.

Preparation

Step 1

1.Add bottom layer ingredients—tahini, coconut nectar and vanilla extract—to a medium-sized bowl. Stir to combine; then add cocoa powder. Mix until incorporated.
2.Add shredded coconut and hemp seeds to the bowl. Stir until everything is covered in the chocolate mix. You may want to use your hands.
3.Once complete, press mixture into a parchment-paper-lined 8ʺ x 8ʺ baking sheet. Press firmly and set aside.
4.Meanwhile, add middle layer ingredients—cranberries, xylitol, vanilla and 1 tablespoon of yogurt/milk —to a small saucepan. Heat on medium-high heat until it boils; then reduce heat to low and simmer, covered, for 10 minutes.
5.Once complete, transfer to your high-powered blender. Add remaining yogurt/milk, cashews and coconut oil. Blend until smooth.
6.Spread cranberry mixture over top of the chocolate hemp crust.
7.Pour melted chocolate over top and spread with the back of the spoon, being careful not to mix the layers.
8.Transfer dessert to the fridge and allow to cool for at least 4 hours.
9.When ready to serve, remove from the fridge and use a warmed knife to cut through the hard chocolate.
10.Store in the fridge for 3–4 days or freezer for up to 1 month.