Raw Mulberry Cacao Coconut Balls
There are tons of raw cacao and coconut balls recipes with superstars being the usual suspects i.e. goji, cacao, maca, and etc., but few features the all mighty Organic Mulberry. Since we love our mulberries so much and it’s so often underrated, it’s the main ingredient in this recipe so you get all those flavonoids.
- 1 cup Rich Nature Organic Mulberries
- 1 tablespoon coconut oil
- 1/3 cup coconut flour (we used Bob’s Red Mill, which is organically certified)
- 1/3 cup unsweetened shredded coconut
- 1/3 cup cacao butter (we used Artisana, which is sweetened, so we won’t be adding any more sweeteners)
- Optional: 1 tablespoon rum
- First, you’ll need to melt the cacao butter without exposing it to high heat. If you’re new to raw foods, this will be a great tip. Never microwave it! First, boil about 3 inches of water. After it comes to a boil, turn off the stove and let cool for just a few minutes. We placed our Artisana cacao butter directly inside the water with the lid on for about 15 minutes, stirring occasionally.
- Do the same with the coconut oil. Leave both in hot water until they’re ready to use.
- Next, you’ll need to crush your mulberries with a food processor. Put all the mulberries into a food processor and grind until they’re fine, almost like a flour.
- In a large bowl, mix all the ingredients together, including: ground mulberries, coconut oil, coconut flour, cacao butter, and rum (if you decided to use it). Put the coconut in a separate bowl and set aside.
- Mix well, making sure to blend everything. Should be somewhat chunky.
- Form the balls with your hands. Make sure you’re pressing them tightly so they will stay together.
- After you’ve formed the balls, roll them gently in the shredded coconut, or sprinkle the coconut onto them.
- They’re now ready to eat! We also found that by refrigerating our balls, they tended to be harder and more like traditional chocolates, so the choice lays in your hands.