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Maple Mulberry Brittle (nut-free!)

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 -8 pieces 1x


  • 1 cup dried white mulberries
  • 3 tbsps maple syrup
  • 1/4 cup coconut sugar


  1. Preheat the oven to 325F.
  2. Process the mulberries in a dry blender on low speed or a food processor until they are in small chunks. Don’t over process, you don’t want them to become powder or start sticking together.
  3. Add the mulberries, maple syrup, and coconut sugar to a bowl. Mix to coat the mulberries completely.
  4. Spread out on a baking sheet lined with parchment paper or a silicon baking sheet.
  5. Bake for 15 mins at 325F.
  6. Remove from the oven, let it cool, then refrigerate for at least 4 hours.
  7. Remove from the fridge and break apart into large chunks.
  8. Keep in the fridge to retain the hard brittle texture. Or you can freeze if for an even harder texture.