2 tablespoons of cranberries. These dried cranberries are preserved with apple juice rather than refined sugar.
For this recipe, you will need a chocolate mould. Our mould had sections of length 4.8cm, 2.5cm, 0.9cm and we managed to make 13 bars.
Make sure your chocolate mould is clean and dry. Lay it on a large chopping board, tray or other moveable flat surface.
Melt the Cocoa Butter in a bain marie. We do this off the heat i.e. with a saucepan one third full of boiling water with a stainless steel bowl on top
Chop the Cacao Butter into small pieces and allow to melt, stirring occasionally.
While you are waiting for the Cacao Butter to melt, finely chop the cranberries and break the raspberries into little 'grits' or bits. Put these in a bowl with the mixed chopped nuts and mix with your fingertips so that the ingredients are all evenly distributed.
Once the Cacao Butter has melted sieve the Cacao Powder straight into the same bowl. Then add the Agave Nectar and a pinch of salt. Stir well until you have a smooth, glossy and runny mixture.
Remove the bowl from the saucepan and wipe the base of the bowl dry. It is important that no water is allowed to touch the liquid chocolate mix as this will spoil the chocolate.
Using a dessert spoon, transfer a little of the chocolate into the base of the first well so that it reaches half way up. Sprinkle a little of the fruit and nut mix into the mould, then top up with more melt chocolate until the mould is full. Do this one at a time for each mould until you run out of melted chocolate.
Tap the chopping board/tray to allow the mixture to spread evenly and eliminate air bubbles.
Transfer the chocolates into the fridge and allow to harden for around 2 hours or until you can easily remove one of the chocolates from its mould.
The chocolates are now ready to eat!
If you do not have a chocolate mould, you can use an ice cube tray or other suitable container!
You can experiment with different fillings including rice pops, strawberries, cashew nut butter and raisins.