Dairy-Free mulberry & pistachio fudge

Method

1. To soften the cacao butter, place it in a bowl of boiling hot water. The area around the edge will start to soften and change colour.
2. Turn the tub upside down in a saucepan and the butter should slide straight out.
3. Place the saucepan on a medium heat to melt – (this may take some time as it needs to melt at a lower temperature to preserve the nutrients, turn on your favourite music and just dance instead of watching it)
4. Once the butter has melted and is a beautiful golden colour, add the tahini, cacao, maple syrup and most of the mulberries (keep 1/2 cup back for later)
5. Stir the mixture together until all of the cacoa lumps have broken up, the mixture should look deliciously chocolaty.
6. Keep stirring until the mixture has warmed through thoroughly.
7. Using an immersion blender, blitz the mixture making sure all the mulberries are blended and the mixture is smooth.
8. Stir through the remaining mulberries and pistachios.
9. Transfer to silicon ice moulds or a tub lined with greaseproof paper.
10. Place in the fridge for at least an hour maybe more until set.
11. Once set, remove and chop into squares