banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Cranberry Chocolate Bars

    Share

    Cranberry Chocolate Bars

    This decadent dessert is the perfect treat to cap off your New Year’s Eve celebrations.

    Advertisement

    Crust

    3/4 cup (180 mL) whole wheat pastry flour
    2 Tbsp (30 mL) cocoa powder
    1/3 cup (80 mL) confectioners’ sugar
    3 Tbsp (45 mL) cornstarch
    1/2 tsp (2 mL) baking powder
    1/4 tsp (1 mL) salt
    5 Tbsp (75 mL) chilled unsalted butter, cut into cubes
    2 Tbsp (30 mL) almond milk or coconut milk

    Filling

    1 lb (450 g) fresh or frozen cranberries
    1/2 cup (125 mL) water
    1/2 cup + 2 Tbsp (155 mL) fat-free sweetened condensed milk
    1/4 cup (60 mL) freshly squeezed lemon juice
    2 large free-range eggs
    2 oz (55 g) dark chocolate, for garnish (optional)

    Preheat oven to 350 F (180 C). Line 8 in (20 cm) square pan with parchment paper and lightly grease with vegetable oil.

    In bowl of food processor, pulse together flour, cocoa powder, confectioners’ sugar, cornstarch, baking powder, and salt until well combined. Add butter and milk, and pulse until mixture resembles coarse meal. Pour crust into prepared pan and press into bottom in even layer. Bake for 18 minutes and place pan on wire rack, allowing crust to cool completely to room temperature. Reduce oven temperature to 325 F (160 C).

    Meanwhile, prepare filling. In medium saucepan, stir together cranberries and water over medium heat. Bring to a simmer and cook until berries have burst and are tender, about 10 minutes. Transfer cranberries and any cooking liquid to blender or food processor and blend until smooth. Strain through sieve into bowl, pressing cranberry mixture with back of spoon or ladle to strain through as much purée as possible. Discard remaining seeds and pulp left in sieve. You should be left with at least 1 cup (250 mL) cranberry purée.

    In medium bowl, whisk together 1 cup (250 mL) cranberry purée, condensed milk, lemon juice, and eggs. Pour into crust and bake until filling is set, about 20 to 25 minutes. Cool completely in pan on wire rack before putting in refrigerator to chill until firm, at least 2 hours. Gently melt chocolate, if using, in double boiler before decoratively drizzling over top of cranberry custard. Chill for another 30 minutes.

    When ready to serve, lift out of pan using parchment paper and set on cutting board. With sharp knife, cut into 25 bars. Place on serving platter and allow guests to help themselves.

    Makes 25 bars.

    Each bar contains: 92 calories; 2 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 12 g total carbohydrates (7 g sugars, 1 g fibre); 41 mg sodium

    source: "Happy New Year!", alive #374, December 2013

    Advertisement

    Cranberry Chocolate Bars

    Directions

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Salmon Tacos with Red Cabbage and Orange Slaw with Lime Yogurt
    Mussels with Tomato, Saffron, and Fennel

    Mussels with Tomato, Saffron, and Fennel

    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.