Cranberry Ripe | Page 2Yum Gluten Free

CRANBERRY RIPE

{ IN AUSTRALIA WE HAVE A POPULAR CHOCOLATE BAR CALLED THE CHERRY RIPE, THIS THE HEALTHY VERSION OF THAT POPULAR GRAB AND EAT TREAT. IT WILL GIVE YOU SUSTAINED ENERGY RATHER THAN A QUICK BURST SO YOU CAN KEEP GOING ABOUT YOUR BUSINESS KNOWING YOU JUST GAVE YOUR BODY A MUCH NEEDED DOSE OF VITAMINS AND MINERALS. }

Contributor: Abigail O’Neil

{ INGREDIENTS }

CRANBERRY COCONUT FILLING

80g creamed coconut, finely chopped

1 rounded tablespoon raw organic coconut oil

1 cup organic dried cranberries

½ cup desiccated coconut

½ teaspoon vanilla powder

2 tablespoons agave

CLASSIC DARK – CACAO BUTTER BASED

60g raw cacao butter, finely chopped

1 tablespoon raw organic coconut oil

½ teaspoon vanilla powder

1 tablespoon raw dark agave

Scant pinch Himalayan crystal salt

⅓ cup organic cocoa powder

CLASSIC DARK – CACAO LIQUOR BASED

40g raw cacao liquor, finely chopped

30g raw cacao butter, finely chopped

1 tablespoon raw organic coconut oil

¼ teaspoon vanilla powder

1½ tablespoons raw dark agave

1–2 tablespoons raw cacao powder

{ METHOD }

Classic Dark

Melt finely chopped cacao butter and/or cacao liquor with coconut oil in a glass bowl over boiling water. Remove from heat. Whisk in all other ingredients, adding organic cocoa/raw cacao powder last. When velvety smooth, pour into chocolate moulds or a lined dish and chill in the fridge until hard.

After Classic Dark is prepared, chill half of prepared raw chocolate in the base of a lined, sealable glass dish. Keep the other half warm. Process all ingredients for the filling in a food processor until they are fine and have begun to bind. Press cranberry mixture firmly onto hardened chocolate. Spread the remaining chocolate over slice and chill until firm. Cut into squares.

Super Tip: if you’re pushed for time, simply make Classic Dark chocolate and add ½ cup desiccated coconut, ½ cup dried chopped cranberries or cherries for an easy cranberry coconut combo.

Prep time: 15 MINUTES

Cook time:

Total time: 15 MINUTES

+ 4-6 +

Model Chocolate recipe book by Australian model Abigail O’Neill contains over 80 mostly raw, refined sugar free, dairy free and gluten free chocolate recipes. Model Chocolate is not only a healthier way to eat chocolate; it’s healthy food in its own right delivering high levels of vitamins and minerals with every delicious bite.

Model Chocolate is available as an ebook for $25AUD and the extended print edition is $64.95AUD. Both versions can be purchased from www.abigailoneill.net