This is such a simple recipe and so healthy. Dried white mulberries contain less than half the natural sugar of raisins and other dried fruits. They are high in fibre and in protein – just 1/3 cup contains 4 grams of protein and 20% of your daily fibre needs. They also contain powerful antioxidants which help to protect your heart from damage from some toxins. Raw cacao butter is a source of healthy fats, which optimise organ function.
I’ve added no sweetener as the natural sweetness of the mulberries is enough for me. However if you would prefer it slightly sweeter you could add a bit of raw honey or organic maple syrup.
100g raw cacao butter
100g organic dried white mulberries
1/8 tsp Oryx Desert Salt
1/4 tsp organic vanilla powder
2 tbsp almond butter
Gently melt the cacao butter over a very low heat. Be careful not to raise the temperature too much as this will destroy the nutrients found in raw cacao products. I normally turn the stove on for a few minutes, then turn it off and put the saucepan on the plate – the residual heat is enough to melt the cacao butter.
Place the mulberries in a food processor and process until they are broken up into a meal. Alternatively you could grind them in a coffee or spice grinder. Add the remaining ingredients and process to combine.
Spread into a dish lined with baking paper or clingfilm and allow to set, then cut up into blocks. It can be kept at room temperature if it’s not too hot – you might want to put it in the fridge if you have temperatures over 30 C.
Health & happiness!