CRUNCHY CHOCOLATE BERRY BITES
Recipe by @food_to_glow
"Here's another sweet version of my nutritious "Keto Crackers". This time using Haskapa berry powder. I make sweet & savoury versions every week to satisfy my love of crunchy textures."
1/2 cup whole pecans (50g)
1/2 cup sunflower seeds (70g)
1/2 cup whole raw almonds (65g)
1/4 cup shelled hemp seeds (35g)
1 tbsp ground psyllium
3/4 cup water (170ml)
50 g butter (scant 2 tbsp)
3 tbsp Swerve erythritol brown "sugar" or real granulated sugar
1 tsp vanilla extract
2 tsp Haskapa berry powder
1 tsp avocado oil or other neutral oil
75g dark chocolate
Freeze-dried raspberry bits (optional)
Heat your oven to 140C fan/160C/320F. Lightly oil a piece of parchment paper & place on a baking sheet.
Chop the nuts so they are about the same size as the sunflower seeds.
Mix all seeds & nuts in a bowl with the psyllium & water. Let sit 5 mins.
Spread evenly and thinly over the prepared baking sheet. A few little gaps are fine - the psyllium will hold it together.
Place on the middle oven rack, baking for 40 minutes.
After 40 minutes remove tray & cut into squares or rectangles. Return to bake a further 20 minutes.
Ideally let cool in oven before proceeding but you can cool on the counter.
While the crackers cool, make the berry toffee layer & melt the chocolate. Make the berry toffee by gently melting the butter & sugar until sugar is dissolved & bubbling at the edges. Remove from heat & add the vanilla & Haskapa berry powder.
Separately, gently melt the chocolate with the oil.
Break apart the crackers & quickly paint on the berry toffee with a silicone pastry brush. It doesn't need to completely cover.
Leave to cool for 15 minutes then drizzle over the chocolate.
Let cool completely before storing in an airtight container. They must be dry & cool, otherwise they soften up. Keeps well for a week.