Pop B.R Syrup, maple syrup, oil and cacoa powder into a bowl and microwave until coconut oil melts (about 1-2 minutes). Watch closely and pop in coconut when oil has melted.
In a silicone muffin mould or patty cake paper, place a few cranberries in the bottom of the muffin mould. Pour in chocolate mix (approx. 1 cm depth). Place in freezer for an hour and then transfer to fridge.
You can use nuts, goji berries, dates or pumpkin seeds instead of cranberries.
Makes 12 discs.
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2/3 cups Brown Rice Syrup
1 tablespoon maple syrup
2/3 cups coconut oil
2/3 cup raw cacoa powder
¼ cup desiccated coconut (pop in when coconut oil is melted)
½ cup cranberries