Raw Choc-Coated Sesame & Mulberry Bars

Raw Choc-Coated Mulberry & Sesame Bars

My blog had to begin with one of my all-time favourite recipes with my favourite ingredients, right?

This chewy, sweet bar fixes all cravings of mine while remaining super healthy! Refined sugar-free, gluten-free, dairy-free, with a hit of calcium and iron thanks to the sesame seeds.

Caramel-flavoured white mulberries give such a chewy, and almost crunchiness when enjoyed straight from the freezer (or atop smoothie bowls or ice cream, delicious!). Tahini. Yes, I am a self-proclaimed tahini addict! Last, but definitely not the least is chocolate. Now that we have all bases of cravings covered… Lets get onto this recipe!

Raw Choc-Coated Sesame & Mulberry Bars
Ingredients:
1 3/4 cup dried white mulberries
1/2 cup sesame seeds
3 Tbsp tahini, I use hulled
3 Tbsp coconut nectar or rice malt syrup
5 medjool dates (75g)
1/2 tsp vanilla bean or vanilla extract
pinch of Himalayan pink salt

Raw Chocolate, for topping

Combine all ingredients ingredients for the bars in a food processor until combined and forms a mixture that will hold together when pressed between your fingers. Transfer this to a small tin or container (lined with baking paper for easy removal) and press the mixture down extremely hard, as this will help the bars hold together. Place in the freezer to harden up, about 30-40 minutes minimum. Remove the bars from the tin and coat with your favorite melted raw chocolate, or see below for homemade raw chocolate. Let the chocolate harden before slicing into bars.
Store in the freezer. They will last for 1-2 weeks, if you can keep your hands off them!

**you can easily mix together your own raw chocolate using 1/2 cup melted Coconut Oil or Cacao Butter, 1/2 cup Cacao Powder, 1/4-1/3 cup liquid sweetener (I love using coconut nectar), you can also mix in 1 tsp natural nut butter, for a “milkier” chocolate, vanilla and a pinch of himalayan salt.

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