Raw Cacao & White Mulberry Bites

I am so thankful for my little family. There are some days where I just can’t believe how perfect my luck must be to have Steven as my partner and Anouk as my sassy little cat. Yesterday was one of those days where my heart was crazy full. The weather forecast for was for a lot of cloud and rain but instead we got glorious sunshine. Steven and I decided to take some time for just us, no distractions in the form of work or chores, and headed for a walk along the beach.

I hadn’t been to a beach at all this year (I love beach walks, no matter the weather – in fact, in Scotland it’s almost always freezing cold walks in the drizzle) and I had somehow forgotten how soothing and completely calming it is to be by the water. Hearing the waves, smelling the sea air and holding Steven’s hand, I really felt at peace. It was just what I needed.

Before we set out for our trip I made these cacao and mulberry bites for an energy boosting snack. Mulberries might be my new favourite obsession. They are caramel and floral in flavour and I could eat a whole pack in one sitting. I thought they might work well as a replacement for dates in this type of recipe and they did! They are also a great source of Vitamin C and Iron. You do get different types of mulberries, I went for white ones.

These bites are packed with nutrient dense foods; ground flaxseed and cacao to name a couple. I also added some maca and tocotrienols to up the health benefits but these are completely optional!

You don’t need to add toppings to these bites for them to taste good but some suggestions you could use; desiccated coconut, cacao nibs, goji berries, dried rose petals (I had these four on hand so used them as pictured), hemp hearts, sesame seeds, cacao powder, matcha… the list goes on. Get creative!

Raw Cacao & White Mulberry Bites

Makes approx. 12 small bites

1/2 cup raw white mulberries, soaked for 1-2 hours in warm water

1/4 cup raw organic cacao powder

2 tbsp ground flaxseed

1 cup raw almonds

1 tbsp coconut oil, as a liquid

2 tbsp almond butter

pinch of salt

(1 tbsp maca, 1 tbsp tocotrienols optional)

I really love dark, bitter flavours so I don’t always add much sweetener, if any. I would suggest adding 1 tbsp of maple syrup (or raw honey) if you want it a little sweeter!

In a food processor with an s-blade attached, pulse the almonds until a rough meal forms. Add the rest of the ingredients and pulse until the mixture comes together as a sticky dough (you may need to scrape down the sides as few times as you do this).

Line a plate or sheet tray with some baking paper. Using a tablespoon, scoop out the mixture and roll into balls. Place them evenly on the baking paper and transfer to the fridge to chill for roughly 30 minutes. Take out and adding your toppings if using. Chill for a further 45 minutes to and hour before they are fully set (if not adding topping chill for a solid hour and 15 minutes to an hour and a half).


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