Coconut Cranberry Rough

Ingredients

• 2/3 cups Brown Rice Syrup

• 1 tablespoon maple syrup 

• 2/3 cups coconut oil 

• 2/3 cup raw cocoa powder 

• ¼ cup desiccated coconut (pop in when coconut oil is melted) 

• ½ cup cranberries

Method

Add brown rice syrup, maple syrup, oil and cocoa powder into a bowl and microwave until coconut oil melts (about 1-2 minutes). Watch closely and pop in coconut when oil has melted.  In a silicone muffin mould or patty cake paper, place a few cranberries in the bottom of the muffin mould. Pour in chocolate mix (approx. 1 cm depth). Place in freezer for an hour and then transfer to fridge.  You can use nuts, goji berries, dates or pumpkin seeds instead of cranberries.  Makes 12 discs.