Berry Crunch

I really felt like a cherry ripe the other day, I didn’t have any cherries though, so I made a Berry Crunch instead!

This recipe is dairy, gluten, soy and refined sugar free.

Here is the recipe, enjoy xx

 

Ingredients:

Berry Crunch

1 Cup Mixed Berries (frozen & defrosted or fresh)

Small handful (perhaps 1 1/2 Tablespoons Goji Berries)

6 Tablespoons Nut Butter

1/2 Cup Coconut Flesh

1/2 Cup Shredded Coconut

1/2 Cup Coconut Oil

2 Tablespoons Maple Syrup

Base/Top

3 Tablespoons Cacao

6 Tablespoons Coconut Oil

Method:

Preparation – Defrost berries and drain liquid. Melt coconut oil.

1. Combine the ingredients for the base/top in a small mixing bowl.

2. Pour Half of the ingredients into a small slice tin (I used two min tins 7.5cm X 13cm each) and set in fridge.

3. Combine all the ingredients for the Berry Crunch and mix loosely in a bowl. The nut butter can be added in little chunks (I rolled into little balls).

4. Remove the set chocolate base and scoop the mixture on top of the base and apply slight pressure to ensure the mix stays together when set.

5. Pour the remainder of the chocolate on top of the Berry Crunch layer and place in fridge for a minimum of 20 minutes to set.

(I used baking paper the first time and it’s much better (and more presentable) if you just add the mixture straight into the time. Not sure what I was thinking!)

xx