Until this morning I didn’t know what a mulberry was or what it looked like so when I Googled “Mulberry” to get a visual reference as to what I was going to be looking for in grocery store, I was really surprised to find out what an interesting fruit the Mulberry is! Apparently, the silkworm lives in a Mulberry tree and consumes only one thing: the Mulberry and especially the white Mulberry. The silkworm completely depends on the Mulberry tree for it’s survival and existence …pretty soon I’m going to be depending on the Mulberry for my survival and existence because these delicious (truly guilt free), no bake, Raw Vegan Chocolate Crunch Bars are composed of mostly dried Mulberries. They’re surprisingly delicious and excitingly simply to make. They’re an ideal simple Christmas present. Wrap them in parchment paper, tie with a bow and you’re ready to go. This recipe was adapted from theVegan8 cooking blog.
1 1/2 cups of dried Mulberries
3/4 cup of raw peanuts
1/2 teaspoon of sea salt
2 tablespoons raw agave nectar
1 tablespoon vanilla extract
1 1/2 cups of dark chocolate chips
In a food processor, blend Mulberries, peanuts and salt until a crumbly texture forms (not a paste). Add agave nectar and vanilla extract. Pulse until evenly blended. Place parchment paper in a 9×5 pan and pour the crumbly Mulberry “dough” into the pan. Using your fingertips spread and press the dough evenly throughout the pan. Place in the freezer for 10 minutes. While the Mulberry dough is in the freezer melt the chocolate chips in a sauce pan over medium heat while constantly stirring. Pour the melted chocolate over the dough and place in the freezer for 15 minutes or until chocolate hardens. Using a sharp knife, cut into bars.