The Christmas tree has been up for a week now in the bear family household which means that the stray needles are regularly getting tracked around the carpet and the lower baubles get re-arranged by a certain budding designer every afternoon.  It also means that we get greeted with an awe inspired “ooooh!” every time she comes out to the lounge in the morning and the lights are twinkling and it’s generally looking pretty gorgeous.

So in keeping with the festive feeling baby bear and I tried out a chocolate cranberry slice.  It’s pretty delish, give it a go!

INGREDIENTS

Base

1 Cup desiccated coconut

2 Cups mixed ground linseeds, sunflower seeds & pumpkin seeds (or you could use 2 Cups ready made LSA)

1 Cup dried cranberries

1 teaspoon vanilla extract

1 Cup of raw macadamia nuts

1 Tablespoon of chia seeds

2 Tablespoons of water

¼ Cup of melted coconut oil

Chocolate Topping

100g Cacao butter

¼ Cacao powder

¼ pure maple syrup

Pinch of salt

DIRECTIONS

Combine all the ingredients for the base in a food processor bowl fitted with a ‘S’ blade and process until sticky and starting to adhere together.

Line your slice tin with baking paper and press the base in firmly, level off and place in the freezer (if you’re in the Northern hemisphere at the moment putting it in the fridge will probably be fine) while you make the chocolate topping.

To make the topping combine the ingredients in a small saucepan over a very low heat and gently stir as it melts and combines.  Let cool very slightly before pouring over the base and placing back in the freezer to set completely.