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Have you seen the Christmas gift guide I put together featuring a bunch of crafters and small businesses? There’s some great (and DIVERSE!) stuff in there! You can check it out here and give them some love.
These pretty chocolate cranberry clusters are the perfect combination of subtle orange, tart cranberry, and dark chocolate. I think they taste pretty gourmet, and my sister Katelyn and I loved them. My parents did not, so it appears that this is kind of a love-hate recipe. If you’re not a fan of sour, don’t make these because the cranberries are undeniably tart. I think this makes for a great flavor, but not everyone agrees with me.
Coconut oil is a great way to rev the metabolism, and coconut oil chocolate has become a staple in many Trim Healthy Mama and low carb kitchens. Problem is, we often like to add lots of goodies to said chocolate – like peanuts – and if those goodies are calorie-dense themselves, the “Skinny Chocolate” can lose its skinny properties. It’s still healthy, but no longer nearly as slimming. This is why I like to find chocolate variations that still retain their skinniness: enter cranberries! Cranberries are a Fuel Pull in the Trim Healthy Mama healthy eating lifestyle (which you can find out more about here), which means that they are both low fat and low carb. Not only that, but there are only 46 calories in a whole cup of cranberries! They add a great pop of flavor to break up the chocolate, but they’re not going to take away from the metabolism-revving properties of the coconut oil.
These are a great candy to have on hand over the holidays! I’m going to be working on a couple of other Christmas candies and treats as well, so stay tuned! Do you have a favorite Christmas candy?
You can find this recipe in my cookbook, Necessary Food.
- ½ cup refined coconut oil
- 3 T cocoa powder
- 1-2 tsp. THM Super Sweet Blend, powdered in a coffee grinder if desired (or more, to taste)
- ½-1 tsp. orange extract (to taste)
- ⅛ tsp. ground ginger, optional
- 1½ cups frozen cranberries
- Pink salt and orange zest for sprinkling on top, optional
- Melt the coconut oil and cocoa powder together until the coconut oil is soft but not totally melted. Whisk in the sweetener, orange extract, and ground ginger to taste. Taste and adjust. I don't usually powder my Super Sweet Blend because it seems to dissolve just fine for me, but if you have problems with grittiness, powder it before adding it. Tweak the sweetness levels to your taste because I'm a dark chocolate lover and most people will probably want more sweetener than I use.
- When the chocolate is as you like it, stir in the frozen cranberries, and keep stirring until the chocolate freezes onto them. Break them into bite-sized chunks and sprinkle with Himalayan pink salt (or regular mineral salt) and orange zest. If you don't have a mineral salt for topping, add a pinch of regular salt to the chocolate mixture before adding the cranberries.
- Store in the freezer. Yields 4-6 servings.
- Watkin’s Orange Extract
- THM Super Sweet Blend and Mineral Salt can be purchased from the Trim Healthy Mama online store.
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