Chocolate-Covered Cranberry Bars

This perfect festive holiday treat from Healthful Pursuit's Leanne Vogel will get oohs and aahs at home or at the potluck.

Chocolate-Covered Cranberry Bars
Serves 16

Lightly sweetened chocolate-layer bars—a healthy hemp-seed base and melted chocolate coating, sandwiched between a dense layer of cranberry cream—need we say more. Thank you, Leanne Vogel, holistic nutritionist and author of Healthful Pursuit, for making up these amazing treats, using Natural Vitality’s nutrient-packed Osteo Calm.

Prep Time: 30 min
Cook Time: 4 hrs


Bottom Layer
¼ cup tahini
¼ cup coconut nectar, honey or other liquid sweetener
1 teaspoon vanilla extract
½ cup cocoa powder
1 cup shredded coconut
½ cup hemp seeds

Middle Layer
1 cup fresh cranberries
¼ cup xylitol or other granulated sugar
1 teaspoon pure vanilla extract
4 tablespoons Natural Vitality Osteo Calm, divided
1 cup raw cashews, soaked in water for 6 hours, drained and rinsed
1 tablespoon extra-virgin coconut oil

Top Layer
4 oz semisweet chocolate, melted


    1. Add bottom layer ingredients—tahini, coconut nectar and vanilla extract—to a medium-sized bowl. Stir to combine; then add cocoa powder. Mix until incorporated.
    2. Add shredded coconut and hemp seeds to the bowl. Stir until everything is covered in the chocolate mix. You may want to use your hands.
    3. Once complete, press mixture into a parchment-paper-lined 8? x 8? baking sheet. Press firmly and set aside.
    4. Meanwhile, add middle layer ingredients—cranberries, xylitol, vanilla and 1 tablespoon of Osteo Calm—to a small saucepan. Heat on medium-high heat until it boils; then reduce heat to low and simmer, covered, for 10 minutes.
    5. Once complete, transfer to your high-powered blender. Add remaining Osteo Calm, cashews and coconut oil. Blend until smooth.
    6. Spread cranberry mixture over top of the chocolate hemp crust.
    7. Pour melted chocolate over top and spread with the back of the spoon, being careful not to mix the layers.
    8. Transfer dessert to the fridge and allow to cool for at least 4 hours.
    9. When ready to serve, remove from the fridge and use a warmed knife to cut through the hard chocolate.
    10. Store in the fridge for 3–4 days or freezer for up to 1 month.

By Leanne Vogel