Cranberry Ripe Bars

Cranberries give this slice a fantastic sourness as well as a good dose of antioxidants, which help protect cell and DNA structure. Studies have shown that the phytonutrients in cranberries have important anti-inflammatory benefits for our cardiovascular system and digestive system, as well as inflammation in the gums. The macadamia nuts in this slice provide beneficial amounts of thiamin (vitamin B1), essential for a healthy nervous system and normal muscle function. This slice lasts well out of the fridge, making it a perfect lunch box snack.

Makes 20-24 slices. Dairy-Free, Gluten-Free, Vegan. 

Time: 15 minutes

Ingredients:

Base

• 3 cups desiccated coconut
• ½ cup goji berries
• ¾ cup dried cranberries
• 1 teaspoon vanilla paste
• 1 cup raw macadamia nuts
• ¼ cup chia seeds
• 2 tablespoons maple syrup
• 2 tablespoons filtered water
• 2 tablespoons Organic Daily Greens & Reds powder

Chocolate Topping

• 100g cacao butter, melted
• ¼ cup cacao powder
• ¼ cup maple syrup
• pinch of salt

Method:

1. Combine all the base ingredients in a food processor 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.

Notes: Store in an airtight container in the fridge for up to 3 days. 

This recipe is from Dr Libby's book Sweet Food Story.