Cranberry and Almond Chocolate

Cranberry and Almond Chocolate

Ingredients:

• ½ cup peanut butter or other nut butter
• ½ cup of rice syrup/ honey or maple syrup (I use rice syrup)
• 1 cup coconut oil
• ½ cup of dark cocoa
• ¾ cup of raw almonds
• ¾ cup of dried cranberries

Method:

Line a small square cake tin, or slice tin with baking paper.

In a medium size pot, place the peanut butter, rice syrup and coconut oil. Heat over a low heat, stirring until it has melted.

Remove from the heat, sift in the cocoa, and then whisk to combine, until all lumps are removed

Add the almonds and cranberries. Mix well to coat everything.

Pour into the lined tin, and freeze for around 2 hours or until solid.

Remove from the tin, peel of the paper then chop into bite sized pieces.

The chocolate will last for 2 weeks in the fridge and up to 1 month in the freezer. Make sure to put it into an airtight container.