1/2 cup activated cashews (or soak raw cashews for an hour, rinse and dry)
1/4 dried white mulberries
1/4 desiccated coconut
2 tbsp coconut flour
1 tbsp lucuma powder
4 small dates (I used deglet noor, but you can use Medjool dates)
1 tbsp raw almond butter
1 tbsp melted coconut oil
1 tbsp coconut flower nectar
Splash of water (2 tbsp or less)
Raw chocolate coating
What to do:
In a coffee grinder/flour blender separately blend cashews, dried white mulberries and desiccated coconut until they turn into a similar texture to almond meal.
Add all three at once and blend again to combine them all with an added pinch of salt and lucuma.
Add coconut flour, almond butter and blend so that the mixture crumbles together. Add the dates, nectar, coconut oil and a splash of water so the texture sticks but is still slightly crumbled.
Form into balls with slightly wet hands to help them stay together. Place in the fridge while you prepare the chocolate.
In a bowl placed over a low to medium heat with water, melt the coconut oil separately until you get 1/3 cup worth of melted coconut oil, do the same for the cacao butter, until you get enough for 4 tbsp. Melt coconut nectar to thin it out and add all three into a medium mixing bowl and combine well. Sift in the cacao and carob (or just cacao) and mix well so that the mixture is slightly thick.
Dip the pops into the chocolate and roll around to make sure they’re completely covered. Do so quickly as the chocolate hardens quite fast! Do so for each ball and redoing the same again, but this time sprinkle on some desiccated coconut or extra mulberries with lucuma. Freeze for an hour or so before eating!
Makes eight delicious chocolate superfood pops.