Description
Plant Paradox healthy sweet treats that are good for your gut and brain
Ingredients
- 1/2 cup dry unsweetened cranberries, ground in a food processor (mine were frozen, which I think helped with making a beautiful powder)
- 1/2 cup raw macadamia nuts, ground in a food processor (don’t over mix them, you want a little bit of crunch).
- 4 oz raw macadamia butter
- 2 tbsp coconut oil
- 2 tbsp coconut butter
- 1 tsp lemon zest
- 4 oz 100% unsweetened organic dark chocolate
- Optional: 2-4 drops of stevia
Instructions
- Prepare a working surface with about 15 paper mini baking cups.
- Prepare the butter mix: Add the coconut oil, coconut butter and macadamia butter to a thick saucepan and warm on the stove, above a pot with boiling water. Mix well. Add the lemon zest. When melted take from heat and add the cranberries powder and the crumbled macadamia nuts, saving some of both for decoration and for adding to the chocolate.
- Melt the chocolate the same way you did with butter. Take off heat and add some of the left cranberry powder and mix.
- Start assembling the cups on the working surface (I worked on a piece of parchment paper to avoid making a mess. Add melted chocolate to the bottom of the cups and spread around the edges. Freeze for 15 mins. Take out of the freezer and add the melted butter mixture until almost full (leave some space to add chocolate on top). Freeze for another 15-20 mins and add the top layer of chocolate. Finish with a sprinkle of cranberry powder and macadamia crumbles. Put back in the freezer for about 30 mins before serving.
Notes
They are best eaten straight from the freezer, or after 5 – 10 minutes. They also can be stored just in the fridge but I like them a little more crunchy. They will melt if it’s hot so this is not the kind of treat that you can carry in your purse in the summer.