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
1/2 cup raw cacao powder
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.