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 »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.