I recently received some Mulberries and Goldenberries from Navitas Naturals to sample and I was quite excited because they are both super fruits and I’ve never had them before, nor ever used them in any recipes. If you’ve never heard of Navitas Naturals, I definitely recommend checking them out. I have purchased their cacao nibs and goji berries before and I love that all their products are certified organic and they are freeze dried and processed at low temperatures to preserve the maximum nutrition and flavor.
I love the company mission too: “The mission of Navitas Naturals is to provide the finest organic superfoods that increase energy and enhance health. Since 2003, health-conscious people have been choosing our organic superfoods because they’re a diverse whole-food source of antioxidants, protein, essential fats, minerals, vitamins and other key nutrients.”
Goldenberries are often referred to as the “Sour Patch Kid” of super fruits because they have a sweet and slightly sour taste. I really like just eating these by the handful or mixed with nuts. I also threw some in the blender the other day with my green smoothie and it was really yummy!
“Goldenberries contain a high amount of carotene and bioflavonoids, along with vitamins A and C. The berries also provide a healthy dose of dietary fiber, pectin, protein and phosphorous. It’s unusual to find significant quantities of protein in a berry, and that makes the goldenberry an ideal snack for children.”
Mulberries have a unique taste and texture. “After one bite of a dried mulberry you’ll know that it’s a unique fruit. Another thing that is rare about mulberries is their protein content. With three grams per ounce, the dried mulberry is indeed a superfruit! You’ll also find a noteworthy amount of iron, calcium and vitamin C in a serving of mulberries, along with dietary fiber. As if this berry wasn’t super enough it is abundant in resveratrol, a powerful antioxidant nutrient also found in red wine.”
I wasn’t quite sure what to do with these so I thought I would try them in my homemade snack bars recipe. I started with a recipe I found on Fit Foodie Finds and adapted it to my own.
The last time I made these snack bars they turned out a bit like a healthy “Krackle Bar”. So yummy!
This time I changed it up a bit and added in these Mulberries and shredded coconut, and also didn’t let the chocolate melt like last time. They turned out really yummy!
5-7 medjool dates, pitted
1.5 cups gluten-free rolled oats
1 cup organic crunchy peanut butter
1/2 cup sliced almonds
2 TBSP flax seeds
1 TBSP raw honey
1/2 cup shredded coconut
1/4 cup Mulberries
1/2 cup dark chocolate chips
5-7 TBSP melted coconut oil
- Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
- Mix together rolled oats and sliced almonds. Bake at 350 for 14 minutes or until golden brown. Set aside and let cool.
- Place medjool dates, peanut butter and honey into a food processor and blend until smooth. (or have your husband mash the dates for you, like I do since I don’t have a food processor lol)
- Remove the mixture and place all ingredients into bowl, except for the dark chocolate chips. Mix well. (The melted coconut oil will melt the chocolate chips so let the mixture cool a bit before adding them in)
- If you’re mixture seems too dry you can add in more coconut oil or honey.
- Line a 8×8 pan with parchment paper and transfer the mixture into the pan pressing down with back of spoon, or your hands so its all even.
- Place pan in the refrigerator for at least an hour. Cut into 12-16 bars.
- Store in the refrigerator.
Carrie A Groff
-Healthy, Fit & Barefoot!
“Happiness is Barefoot on the Beach”