Cranberry crunch

Ingredients

200 g	White chocolate, chopped, choose a good quality one (Main)
½ cup	Desiccated coconut
½ cup	Dried cranberries (Main)
1 cup	Rice bubbles, or use ricies or similar
¼ cup	Pistachio nuts, hulled, coarsely chopped

Directions

1. Grease a 10cm x 23cm loaf pan and line the sides and base with waxed or baking paper.
2. Place the chocolate in a microwave-proof bowl and heat on high (700 watt oven) for 1 minute. Continue heating in 1-minute intervals until you can stir the chocolate to a smooth liquid. Add the remaining ingredients. Press into the loaf pan. Chill, until set.
3. Remove the crunch to a wooden chopping board. Cut into slices with a heavy, sharp, warmed knife.

More cocoa and coconut recipes from Jan

• Coconut salsa
• Gluten-free cocoa puddings