Ever since I got into raw foods back in 2004, I loved white mulberries. They’re like nature’s caramels; chewy, sweet and taste like caramel. Back in the day I used to snack on these alongside some raw cashews and that was a brilliant combo. Recently, I revisited this combo and found it was made even better with pecans and chocolate, so I decided to make a treat combined and highlighted all these elements. However, the most important thing was to keep it simple and these Mulberry Pecan Blondies are so easy to make!
Servings 16pieces
Ingredients
First Set
50gtiger nut flour
50gwhite mulberry crumbleor whole mulberries processed to crumb
50gcashew butter
30gmaple syrup
1/8 tspsea salt
4drops french vanilla medicine flower extractor your fav vanilla
4drops caramel medicine flower extractoptional
Second Set
15gcocoa buttermelted
25groasted pecans
To Finish
200gdark chocolatetempered
20groasted pecans
½tbspsea salt flakes
Instructions
Mulberry Pecan Blondies
Blend the first set of ingredients in a food processor until combined.
Add the cocoa butter and pecans, pulse to break down the pecans to a rough crumble consistency. Don’t over process or you’ll lose the texture of the pecans.
The dough should come together, but not be so wet that it forms a ball. If it does form a ball, it won’t have the crumbly texture intended, but will still be tasty.
Roll the dough out on a piece of greaseproof paper, or acetate, with a rolling pin or roll of cling film. Using a roll of cling film as the rolling pin will mean the mixture won’t stick.
Roll out to about ½ inch thickness or so. Cut with a cookie cutter of your choice, I used a rectangle cutter.
Place on a baking tray lined with greaseproof paper or acetate and place in the fridge to firm up, about 10 mins.
Allow to come to room temperature for 5 mins before dipping in chocolate.
Click here to learn how to temper chocolate and click here for a video tutorial on how to enrobe.
To Finish
Dip each blondie in dark chocolate and garnish with roughly crumbled roasted pecans and flaked sea salt.
You don’t need to break the pecans down in a machine, just crumble them with your fingers over the blondie once it’s dipped.
In this recipe, I don't use water to bind the mixture together. Instead, I used maple, which will give a much longer shelf life. Water is what shortens the shelf life of products, as well as oxygen.
For this reason, coating them in chocolate is a great way to preserve them as it cuts off oxygen. If you use water, then it'll be best to store them in the fridge - they'll keep about 3 weeks.
When using maple, you can store them at room temp for 1-2 months in an airtight container.