- 250 gr fresh cranberries
- 2 tbsp coconut sugar (or to preference)
- olive oil or butter for greasing
- package of vegan Phyllo pastry leaves
- 1/2 ltr boiling water
- 1/2 cup chopped pecans
- 1/2 cup chopped pistachios
- 1tbsp agave syrup
- 50 grams white rice chocolate (plantbased)
- 50 grams dark chocolate (88%)
- 2 tbsp coconut oil (fragranced)
Start with drying the cranberries one day before:
Put the cranberries in a bowl and cover them all with boiling water, cover the bowl and wait until the skin of the cranberries crack. After that place them in a baking dish, sprinkle them with two tablespoons of coconut sugar (or any sugar you prefer) and put them in the freezer for two hours minimum. Take out of the freezer and place them in a preheated oven at 180℃ for ten minutes. Turn of the heat of but leave them in the oven with the door closed for 8-10 hours!
Prepare the sheets of phyllo by shaping them in paper cupcake forms using olive oil or plantbased butter for greasing. Bake according instructions on package.
Melted the dark chocolate au-bain-marie , dip the “cups” in the chocolate and let them sit in the fridge for an hour or two. Chop the pecan and pistachio nuts into chunky pieces, mixed them in a bowl with the dried cranberries and a teaspoon of agave syrup. Melt some coconut oil (with fragrance) together with a few pieces of white rice chocolate. Spoon a bit of the nutty mix into the chocolate cups and drizzled with the melted dark chocolate.
preparation time: 1 day plus 2 hours next day: 30 min plus two hours waiting