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!
- 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.
- Turn the tub upside down in a saucepan and the butter should slide straight out.
- 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)
- 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)
- Stir the mixture together until all of the cacoa lumps have broken up, the mixture should look deliciously chocolaty.
- Keep stirring until the mixture has warmed through thoroughly.
- Using an immersion blender, blitz the mixture making sure all the mulberries are blended and the mixture is smooth.
- Stir through the remaining mulberries and pistachios.
- Transfer to silicon ice moulds or a tub lined with greaseproof paper.
- Place in the fridge for at least an hour maybe more until set.
- Once set, remove and chop into squares
- Add a couple drops of rose extract for a lovely Middle Eastern flavour and sprinkle with a few dried rose petals.