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Mulberry and Pistachio Fudge

One of my favourite brands to work with is The Raw Chocolate Co. not only because they are really nice people, but because their products are A-MAY-ZING!!!

How it works is very similar to Australian Masterchef  –  okay in my world it is!  They send me a box of their products and I have free reign on my recipe design, well they are vegan but that is okay I still like them (wink wink).  My latest mystery box comprised of raw cacao butter, cacao powder and dried white mulberries hmmmmmm, yum!!

Loaded with delicious goodness, this fudge is packed with antioxidants, magnesium and fibre, and it is so easy to make.  Go for it!

Mulberry and Pistachio Fudge
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 240g cacao butter (1 tub) - buy them here
  2. 300g tahini
  3. 1/2 cup raw cacao powder - buy them here
  4. 150g dried white mulberries - separate 1/2 cup from the rest - buy them here
  5. 200g shelled pistachio
  6. 1 Tbsp maple syrup
Instructions
  1. To soften the cacao butter, place it in a bowl of boiling hot water. The area around the edge will start to soften and change colour.
  2. Turn the tub upside down in a saucepan and the butter should slide straight out.
  3. Place the saucepan on a medium heat to melt - (this may take some time as it needs to melt at a lower temperature to preserve the nutrients, turn on your favourite music and just dance instead of watching it)
  4. Once the butter has melted and is a beautiful golden colour, add the tahini, cacao, maple syrup and most of the mulberries (keep 1/2 cup back for later)
  5. Stir the mixture together until all of the cacoa lumps have broken up, the mixture should look deliciously chocolaty.
  6. Keep stirring until the mixture has warmed through thoroughly.
  7. Using an immersion blender, blitz the mixture making sure all the mulberries are blended and the mixture is smooth.
  8. Stir through the remaining mulberries and pistachios.
  9. Transfer to silicon ice moulds or a tub lined with greaseproof paper.
  10. Place in the fridge for at least an hour maybe more until set.
  11. Once set, remove and chop into squares
Notes
  1. Add a couple drops of rose extract for a lovely Middle Eastern flavour and sprinkle with a few dried rose petals.
Eighty 20 Nutrition http://eighty20nutrition.com/

About Donna

16 thoughts on “Mulberry and Pistachio Fudge

  1. They look so stunning.
    I know some of their products are kosher supervised. Any idea if the ones in this recipe are? It might say “klbd” somewhere in the packaging, ( or another logo with a K somewhere in it)

    1. I have just looked online and the cacao powder and butter are kosher, but sadly the mulberries are not. You could always substitute the mulberries with dates if you can’t get you hands on kosher ones.

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