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Raw Cranberry ripe slice



16 portion(s)


  • 100 grams Shredded coconut
  • 1 heaped tablespoon coconut oil
  • 150 grams Sulphurfree dried cranberrys
  • 1 level teaspoon Vanilla Paste
  • 30 grams Honey raw

Choc Topping

  • 50 grams cacao butter
  • 75 grams coconut oil
  • 30 grams cacao powder
  • pinch Himalayan salt
  • 1 level teaspoon Organic Vanilla Paste

Recipe's preparation

    Cranberry Base
  1. Make coconut butter

    Blend Shredded coconut and coconut oil for up to 3mins, spd 5 scraping down regularly until coconut liquifies.

    Add remaining ingredients for 30secs sp5 until combined

    Press into small lined tupperware container.


  2. Choc Topping
  3. Chop Cacao butter 20secs sp8. Scrape down sides

    Melt for 2mins Sp4 at 37deg, add remaining ingredients and mix well for 30 secs sp8, scrape down and blend again if necessary until combined.

    Pour on top of Cranberry base and freeze for 30mins minimum before cutting and serving.


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Honey may be substituted for Maple syrup, Rice malt syrup or Coconut nectar.


Cranberries may be subsituted with other dried fruits.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • Great recipe! I left the

    Submitted by leabdea on 29. October 2014 - 22:04.

    Great recipe! I left the honey out and doubled the chocolate part the second time i made it and it was divine. Big thumbs up from friends. Thankyou for posting this recipe. The Himalayan salt makes it taste amazing! I'll be making this many times.

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