White, red, black – the multi-coloured mulberry has its roots from 3 continents and for centuries it has been known for its health benefits and still to this day proven to lower blood sugar and cholesterol. But….the healthy berry is also super tasty, especially when mixed with a bit of sweetness! Yes, these cups taste as good as they look, and work perfectly as a fresh alternative delight to the ginger and cinnamon Xmas bakes:
YIELS 8-10 Cups, depending on the size
1/2 Cup white dehydrated mulberries
3 Tablespoons desiccated coconut
5 Large Medjool dates
1/2 Cup of Macadamia or Sunflower seed butter
1 Serving of Nuzest Vanilla Protein
1/2 Tsp vanilla extract
Pinch of cinnamon
1/2 Cup Pine nuts
1/2 Cup Cacao butter
2 Tablespoons of Yacon syrup
1 Teaspoon vanilla extract
1.5 Tablespoon of smooth hulled tahini
For the base, start blending the ingredients in your food processor, then once blended until you reach a dough consistency you can then start by scooping it into your silicone moulded cups.
Keeping some space for the topping. Pop them in the freer whilst you make your topping.
For the white cacao butter topping, over a stove of warm water, slightly hover the cacao butter over it to start the melting process, DO NOT USE MICROWAVE.
Once they start melting, using your mixing spoon remove from the heat and stir. Add in all the other ingredients and continue stirring. It is key to make sure you are using a smooth creamy unhealed tahini paste, as some have bits of seeds in and it won’t make your topping look smooth. Otherwise, you can just use the seeded one if you don’t mind the rustic look.
Unhealed vs hulled Tahini: Hulled Tahini is less bitter – I prefer using the hulled version.