Naturalvert Coconut Cranberry Biscotti

 Ingredients

• 2 cups unsweetened shredded or flaked coconut
• 1 cup Naturalvert Coconut Cranberry Granola (lightly crushed with hands)
• 3 Tbsp coconut sugar
• ¼ cup water (add more if needed)
• 2  tbsp dried cranberries
• Pinch of salt

Chocolate Syrup

·       ¾ cup unsweetened cocoa powder,

·       1 cup (210 g) granulated sugar

·       3/4 cup water

·       1-2 teaspoons vanilla extract

·       Pinch of Salt

Instructions

1. Preheat oven to 325°F (165°C). Line a baking sheet with parchment.
2. In a bowl, mix coconut, granola, coconut sugar, water, and salt until evenly combined.
3. Dump mixture onto baking sheet and press very firmly into a flat rectangle or log (about ½ inch thick).
• Press hard — this is what helps it hold together.
4. Bake 25–30 minutes, until golden and set.
5. In a small or medium saucepan, whisk together sifted cocoa powder, sugar, and water over medium heat. Bring to a simmer, then lower the heat. Stir frequently as it simmers for about 3 minutes; it shouldn't come to a rolling boil. The syrup will bubble and expand, becoming slightly thicker and set aside to cool.
6. Remove from oven and let cool completely (this is when it firms up).
7. Once fully cool, slice into biscotti-style sticks or bars.