200g Pecan Halves
60g Dried Cranberries
100g Coconut Oil
60g Raw Cacoa Powder
25g Powdered Erythritol
1 tsp vanilla extract
1.5 tsp peppermint extract
Pinch of salt
Heat the oven to 170 Celsius.
Spread the pecan halves onto a sheet of parchment on a baking tray. Dry roast the nuts in the oven for 10 minutes.
Allow the nuts to cool a little. Place the nuts in a ziplock type bag, seal and then hit with a rolling pin to crush into small pieces making a crumb.
Place the dried cranberries (I dry my own using erythritol to sweeten) in a small bowl. Using a pair of kitchen scissors, coarsely cut the cranberries.
Melt the coconut oil in a heatproof dish over a pan of simmering water. Once melted add the raw cacao powder, powdered erythritol, a pinch of salt and the vanilla extract. Stir to a silky chocolate.
Add the cranberries to the chocolate and mix thoroughly.
Sprinkle 2/3 of the nut crumb into the bottom of an 8 inch by 8 inch tray lined with parchment. Pour the chocolate cranberry mix over the top trying to be as even as possible. Sprinkle the remaining nut crumb on top.
Place the dish in the fridge for a couple of hours to set.
Once set, cut the tiffin into small pieces. Store in the fridge to keep it firm.