Dark Chocolate Cranberry Brittle (BR)

Who doesn’t love chocolate? I switched to dark chocolate a few years back. I found it a little bitter at first but grew to really enjoy it! My family has also developed a taste for it. This brittle is full of great superfoods, both chewy (dried cranberries) and crunchy (seeds). A very interesting combination for all taste-buds! If you like a sweeter version, I suggest you use organic maple syrup instead of honey.

Dark Chocolate Cranberry Brittle with Miessence BerryRadical antioxidants


7 oz 100% organic fair trade cacao bars
½ tablespoon organic virgin cold-press coconut oil
3-4 tablespoons organic honey or maple syrup
1 teaspoon organic vanilla
1 tablespoon organic almond butter
2 teaspoons BerryRadical
1/3 cup organic dried cranberries (cut up in small pieces)
½ tablespoon organic chia seeds
½ tablespoon raw buckwheat
½ tablespoon hemp seeds
organic Ceylon cinnamon


1 – Create a double boiler: Bring water in a saucepan to a boil. Place a heatproof bowl (metal or glass) on top. In metal/ glass bowl, incorporate cacao bars, coconut oil, honey or maple syrup, vanilla and almond butter. Slowly melt, stirring constantly, careful not to burn the cacao. You may reduce heat and simmer water while melting the cacao on top. Once melted, remove the metal bowl and let cool 5 minutes.

2 – Stir in BerryRadical when warm (not hot).

3 – Line a cookie sheet with parchment paper. Pour the chocolate mix and spread with a fork, to create a thin layer of chocolate. Tip: There’s no need to spread the chocolate perfectly square since the brittle will be broken into pieces later.

4 – Sprinkle soft chocolate with chia seeds, buckwheat, hemp seeds and cranberries on top, pat down with fork. Sprinkle cinnamon on top.

5 – Freeze for approximately 10-20 minutes.

6 – Pull the pan out, brake the chocolate brittle into pieces.

Tip: Store the leftovers in the fridge or freezer


Recipe created by Isabelle Gagnon-Birch