Mulberry Pecan Crunch Dark Chocolates

Vivapura was kind enough to send me some products to try recently, and one of them was white mulberries.  I could not have been more excited because I have been hearing about these for years, and have never gotten to try them, until now.  If you have not heard of Vivapura, they are a supplier of raw, organic plant based superfoods, and they sell some pretty awesome stuff for a reasonable price that can be hard to find elsewhere. So these mulberries they sent...let me tell you, they were little bites of heaven.  They tasted kind of caramelly, reminding me a little of the flavor of dates, but with a little crunch and texture. I could have just eaten the whole bag...but then I would not have been able to make any recipes so I restrained.

 I decided that the caramelly flavor and crunchy texture of the berries would be awesome in some raw dark chocolate with some raw pecans.  I am in the chocolate making mood as of lately because I am working on my Valentine's gifts and I am craving it a bit more myself in the last few weeks.  Because after all, there is nothing wrong with giving yourself raw chocolates for Valentine's Day.  Anyways, back to the chocolates.  I also used some of Vivapura's Organic Raw Cacao Butter in the chocolate base and it made these especially silky.  I sweetened them with coconut sugar to keep them low glycemic and it kept with the caramel flavored theme I had going.  These were simply heavenly!  They were smooth, crunchy, caramelly, and craveable.  If you would like to buy some white mulberries from Vivapura, you can find them HERE.  If you get some white mulberries, you have to try these. They are worth making just for yourself because you deserve to indulge in raw chocolate! Or of course you could be kind and share.

Raw White Mulberry Pecan Crunch Dark Chocolates

Makes 32

Raw Chocolate:

1/2 cup raw cacao powder

1/2 cup Vivapura raw organic cacao butter, warmed to liquid

1/4 cup raw coconut sugar, finely ground*

a pinch of sea salt

two 16 hole chocolate mold (I used silicone)

about 3 Tbsp Vivpura white mulberries

about 3 Tbsp chopped raw pecans

Combine all chocolate ingredients and whisk together until smooth. Take your chocolate mold and fill holes half full with chocolate. Drop some of the mulberries and pecans into each chocolate over the bottom layer. Top with remaining chocolate in the holes so it is even with the top of the mold. Place in the freezer to harden, then pop out of the molds and enjoy!


*I buzz my coconut sugar in the high speed blender for about 15 seconds so it dissolves easier in the chocolate.  

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

5 Comments
  1. February 10, 2015 at 15:27
    Reply

    would these hold up at a gathering if left out for a couple hours room temp? ps bet they are divine!!

    • February 10, 2015 at 21:46
      Reply

      Yes they will :)!

  2. February 11, 2015 at 01:17
    Reply

    These look and sound amazing! I've never tried mulberries before. Now I'm so curious about them!

  3. February 13, 2015 at 04:47
    Reply

    is that using cacoa butter will keep chocolate longer in room temperature than using coconut oil?

    • February 16, 2015 at 20:25
      Reply

      Yes it will! Plus that is the more traditional way of making chocolate.

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