Recipe – Cranberry Ripe

I have been discovering some amazing recipes and new tricks in the kitchen lately.  If you know me already, you know I love to bake, I even owned a baking business for a few years.  I think my love of baking originally came for my love of sweet things, and wanting to recreate sweet treats that I had seen or had at a cafe.   Nothing has changed really!

At the Total Health Explosion event in New Plymouth last weekend I tried some raw treats from Raw Balance.  They were GOOD. Seriously good. I couldn’t believe they were so delicious!  So I came home thinking ‘I need to learn to do that’.  I had totally forgotten that I had purchased a Dr Libby recipe book a few years ago (with good intentions) but never actually made anything from it.  I think that ‘raw food’ has always intimidated me a bit, I’m more familiar with traditional baking – flour, sugar, butter – you could say it’s my comfort zone.

Well, I am happy to report my first attempt was a success (bulging eyes from Aiden and two thumbs up) and I couldn’t believe how easy it was. Only 3 steps, and Aiden helped.
I think some recipes can be more labour intensive than others, but if you’re like me and want to give something a try, this recipe is the perfect first step.

There are a few staple ingredients you will need that you may not have at home – don’t let that intimidate you!  I went to my local Bin Inn and bought some things I’d seen recurring on several recipes, and now they are in my pantry ready for my next experiment.

Give this a go and ENJOY!  I’ve included a few photos to help you.

This recipe is best kept in the freezer in small portions to pull out when you need a sweet treat.

CRANBERRY RIPE

For the base:

  • 3 cups desiccated coconut
  • 1/2 cup goji berries
  • 3/4 cup dried cranberries
  • 1 tsp vanilla paste
  • 1 cup raw macadamia nuts
  • 1/4 cup chia seeds
  • 2 tbsp maple syrup
  • 2 tbsp filtered water

For the Topping:

  • 100g cacao butter, melted
  • 1/4 cup cacao powder
  • 1/4 cup maple syrup
  • pinch of salt
  1. Combine all the base ingredients in a food processer and process until well combined and sticky.
  2. Line a slice tin with greaseproof paper and press the base mixture evenly into the tin. Refrigerate while you make the topping.
  3. To make the topping, combine melted cacao butter, cacao powder, maple syrup and salt in a bowl and whisk until well combined. Pour over the base and return to fridge or freezer to set completely.

 

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