Magical Mulberry Squares

    • Yield
    • Difficulty
    • Easy
  • 12345 (8 votes, average: 3.00 out of 5)

These magical mulberry squares by Ariene Resnick of are raw, vegan, low glycemic, soy-free, grain-free and paleo friendly too! A camu camu vitamin C blast adds a nice element of tartness to balance out the naturally sweet mulberries, raisins and coconut nectar. Sweet-tart, chewy and super duper yummy, these mulberry squares are the perfect superfood infused mid-afternoon pick me up to completely satisfy those tummy rumbles.


1 cup dried mulberries, ground in food processor or blender
1/2 cup whole dried mulberries
1/2 cup cashews, ground as above
1/4 cup dried raisins and/or cherries, ground as above
1/2 cup lucuma powder
3 scoops vanilla protein powder
1/2 cup coconut oil, melted
2 tbls coconut nectar or honey
1 tsp camu camu powder
1/2 tsp Himalayan salt

3 tbls almond butter
3 tbls coconut oil, melted
2 tbls coconut nectar or honey
1 tbls lecithin powder
1 tsp Longevity Power “Maca Bliss”*
1/4 tsp Himalayan salt



1) Grind fruits and cashews, then mix together with all other ingredients. Mixture will be malleable and slightly sticky.

2) Press into a 8″ baking pan and refrigerate.


1) Mix all ingredients together and pour over base layer. Once firm, dust with lucuma powder and cut into squares of any desired size.

*Maca bliss is a unique maca product; it is extracted at low heat, has had the starch and fiber removed, and unlike regular maca, has no overly malty flavor. It is available online here.

Ariane ResnickAbout Ariane Resnick

Best known for her brand of snack foods, Rawk-n-Roll Cuisine, and its quick sprint from a girl’s idea to Whole Foods across the West Coast, Ariane Resnick is a chef on a mission: to craft food that tastes so incredible, no one knows it’s healthy. Chef Ariane’s culinary career began an age 19, when her propensity for creating delicious chocolate cake out of garbanzo beans landed her the job as chef de cuisine of a vegetarian cafe.  There, Ariane created a rotating menu and cooked a buffet lunch daily for 50-100 people, as well as catered events regularly.  Though she has also since worked in other fields, including modeling and writing, Ariane always happily finds herself back in a kitchen. She credits her cooking abilities to her mother, who was a holistic– and prolific– home cook who ran a co-op out of their family home throughout Ariane’s childhood.  Growing up in a house without commercial food, where wheat berries were ground weekly into flour for bread that was seemingly always fresh out of the oven, shaped Ariane’s tastes and gave her a strong affinity for cooking with local, organic whole foods. Ariane ran Rawk-n-Roll Cuisine from its inception in early 2009 until late 2011, when, unable to meet her overwhelmingly strong consumer demand, she licensed out the brand to a larger raw foods manufacturer.  RnR, while under Ariane’s operation, was featured everywhere from Whole Life Times to AOL Health, and was a favorite of celebrities including Giuliana Ransic, who highlighted the brand on her website,  Since leaving RnR, Ariane has focused exclusively on private chef work and culinary instruction.  Her chef clientele list includes Gwyneth Paltrow/Chris Martin and Agustina Picasso, and she has appeared in Paper Magazine, One Green Planet, and Blythe Raw Live.

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