Cranberry Cashew Chews

Cranberry Cashew Chews

These little beauties are easy to make and I dare you to eat only one! Simply delicious and moreish. Easy to make, this recipe is totally adaptable to your own chewy desire by switching up the berry and nut combo to create your own sensation. Why not try Cherries & Pistachio, Blueberries & Macadamia or Mulberries & Almond. The choice is yours. Play and have fun with your flavour combinations.

 Ingredients

  • 1 Cup Coconut Oil (Melted)

  • 1/4 Cup Coconut Nectar

  • 4 Tbsp Raw Cacao Powder

  • 1 tsp Vanilla Powder

  • 3-5 Drops Vanilla Medicine Flower Essence

  • 1 Cup Desiccated / Shredded Coconut

  • 1 Pinch Sea Salt

  • ½ Cup Raw Cashew Pieces (activated if you wish)              

  • ½ Cup Dried Cranberries

  • 200-300g Raw Chocolate

Directions

  1. Line a small baking tray with parchment paper or cling film and evenly distribute the Cashews / Cranberries around the bottom. Note: The tin shape & depth can be chosen depending on how you would like to cut the mixture for enrobing in chocolate.

  2. Combine Coconut Oil, Coconut Nectar, Raw Cacao Powder & Vanilla in a bowl until smooth.

  3. Add Shredded Coconut to the mixture and quickly combine before the mixture begins to set from the coconut absorbing the liquid.

  4. Pour the mixture into the baking tray to cover the Cashews & Cranberries while it is still in liquid form.

  5. Set in fridge or freezer until hard (approx. 1-2 hours).

  6. Remove mixture from tray and cut into desired shape for enrobing. Place back in the fridge while you temper your chocolate.

  7. Melt chocolate over a double boiler until it reaches 42 degrees C. Temper chocolate for shine, snap and shelf-stability. Click here for simple tempering guidelines.

  8. Enrobe chews in chocolate and place on a tray with parchment paper. The chocolate should be around 27-29 degrees C for enrobing. Note: When you place the biscuits on the parchment paper, you should not have any runny chocolate. If you do, the chocolate needs to be cooler. Stir chocolate until the temperature drops and thickens a little more.

  9. Place chews in the fridge for 10-15 mins or until set.

  10. Once set, place in an air-tight container and consume within 1-2 weeks. They are best consumed at room temp for maximum chew experience!

 Enjoy!