What can we say, we love Siegren Johnson of TRU Cuisine! Her recipes are so delicious, we just love when she shares them with us. We recently received this email from her: "In my last shipment, I ordered, among lots of other things, the White Mulberries. AMAZING! I truly don't know how I have lived without them! I have been having so much fun in my test kitchen experimenting and adding them to just about everything! I have made a Mulberry Tapioca that is a major hit with my family and friends. I've been so anxious to share this recipe with you and your readers... Its so so easy to make; the hardest part is just waiting for the Vivapura Chia seeds to absorb the flavored liquid!" So here it is, another gorgeous way to use our subtly sweet Superfruit gems- mulberries! 
Raw Mulberry Tapioca By Raw Chef Siegren Johnson of TRU Cuisine 1/4 cup Vivapura Chia Seeds 1 cup of raw almond mylk, cold 1 teaspoon vanilla powder 1/4 teaspoon cinnamon 1 Tablespoon date paste 1/4 cup Vivapura White Mulberries (reserve 1 Tablespoon.) Add cinnamon and vanilla powder to chia seeds, gently mix. Add date paste, white mulberries, and almond mylk, stir well. Continue to stir every few minutes for 20 minutes, or until mylk is thoroughly saturated into seeds and forms a pudding. Sprinkle the remaining mulberries on top of the tapioca pudding and serve. (Serves 2) Thank you Siegren :)