I love dried goldenberries because they are sweet yet tart, are high in antioxidants, beta-carotene and have good amounts of protein, iron, phosphorus, potassium, fiber, and vitamins B, C and A. Antioxidants have been shown to protect cells from free-radical damage that can lead to certain types of cancer. Goldenberries are also lower in sugar than many other fruits.
I was looking for a new way to use them other than in trail mixes with Sacha Inchi seeds and in my forever quest to make vegan protein bites to fuel my work-out filled days, I discovered this.
Goldenberries are traditionally used in Andean medicine for lung, urinary, and digestive health. The ones used in this recipe are from a brand I trust called Imla'kesh Organics who source these berries from family farms in the Andean foothills. According to them, "these berries provide an alternative livelihood to the mining industry of the region".
I think it is important when using superfoods to consider where and how far they are coming from. It is important to always buy from sustainable and ethical sources as well as ones that dehydrate at low temperatures keeping it raw and preserving its potency.
1/4 cup hemp seeds
1/4 cup coconut flour
1/4 cup Lucuma (or 1 T honey as desired + 1/4 cup coconut flour)
2 T coconut oil
Soak 1 cup of goldenberries in purified water for 30 minutes to soften. In a small high-speed blender, add the berries, hemp seeds, coconut flour, lucuma powder or honey, and the coconut oil. Blend well. Once the berries and flour are well mixed together, make sure you can stick it together enough to make small bite size portions. If needed, add some more flour or coconut oil. Place in the fridge to harden and keep there until you want one!
These are tart and I don't think they need more of a sweetener than the lucuma or 1 T honey but feel free to add more honey if you like them sweeter to balance to taste.