Have you tried the new Inca berries (aka Golden berries) yet?
I've been nibbling on these sweet and tangy fruits for the last couple of weeks and adding them to recipes. I really love the unique tangy flavour and I find recipes in which that shines through have been the best ones.
These little sweet bites are really simple to make and a great treat. I made a version with pure cacao butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melting some coconut sugar chocolate into the bottom of mini muffin cups and topping with chopped macadamias and inca berries (my favourite!) I've provided the recipes for both below. Give them a go!
Recipe: Cocoa Butter Inca Berry Bites
- 1/4 cup melted cocoa butter
- pinch vanilla powder
- 1 tsp coconut sugar if you want a touch of extra sweetness.
- handful of inca berries
Gently melt the cocoa butter with the vanilla and coconut sugar. I find using a glass bowl over a pan of boiling water works best.
Pour into the bottom of silicone muffin cups or just on a lined baking sheet if you want 'bark' then sprinkle the inca berries generously over the top.
Chill in the fridge until set hard.
Recipe: Chocolate Macadamia Inca Bites
- 1/4 cup melted coconut sugar chocolate - approx. 50g
- 1/4 cup macadamias - roughly chopped
- 1/4 cup inca berries
Melt the chocolate and pour into moulds or over a lined baking sheet. Sprinkle the chopped macadamias and inca berries over the top in a thick layer pressing lighting into the chocolate to bind them together.
Allow to set in the fridge until firm.