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These coconut chocolate mulberry bites have a crumbly texture straight from the fridge and a delicious cakeyness when left to soften. With a caramel base and fudgy chocolate topping, they are an energising and delicious treat.

Ingredients

Base

165 g dried mulberries
220 g coconut chips

Chocolate Fudge

3 tbsp cacao powder
150 g pitted medjool dates
180 g creamed coconut

Topping

2 tbsp desiccated coconut
3 tbsp dried mulberries

Method

To make the base, in a high speed blender or food processor, process the ingredients until crumbly and clumping together and press firmly into a lined dish.

To make the fudge, process the ingredients until smooth and press onto the base. Freeze for 30 minutes to set.

Cut into bite size pieces and sprinkle with the desiccated coconut and remaining mulberries.

Store refrigerated in an airtight container.

Enjoy!