by Buffy Ellen 0 Comments

Prepare yourself. This may well be the most delicious recipe I have ever created. If you've never tried Carob before, you should definitely test trial it on this. The malty sweet carob matches perfectly with the creamy coconut, and the chewy carob topping is divine. If you've tried my Chewy Choc Goji Crunch, then you'll absolutely love this (don't tell Choc Goji, but I think this version may actually even be better).

My first encounter with Carob was way back in high school, when my girlfriends and I would walk down to the local mall after school, mainly because (a) we were starving, and (b) there was a high chance of seeing good looking gents from the neighbouring school there. Needless to say, as students we were on a budget, so my go to after school snack for some reason ended up being a tub of feijoa gelato, and a bag from the pick and mix full of... sugar-free Carob buttons. Now, I was not into health or nutrition at all like I am these days (although I've always loved food), but it's rather interesting that my cheap snack of choice was actually rather healthy! I always opted for the sugar-free buttons as the creamy sweet Carob flavour seemed to come through so much stronger than the sweetened ones (where the sugar would overpower that beautiful subtle Carob flavour).

Carob Coconut Rough Slice

Fast track to 2014, and here we are rocking out the Carob again. Raw Organic Carob Powder is a natural caffeine free alternative to Raw Cacao, making it perfect for children or those who have a caffeine sensitivity (or those who just eat way too much Cacao... aka me). It has a mild malty flavour, and is naturally sweet not bitter at all, so doesn't need much sweetener to balance it out. I've even been known to dip a fresh gooey medjool date into a jar of Carob powder as a quick standby snack.

This recipe is very easy, and as always is plant-based, vegan, dairy free and egg free, as well as being naturally gluten free and raw, preserving all the vitamin and mineral profiles of the wholefood ingredients within.

RawVeganVegetarianPaleoDairy FreeGluten FreeWheat FreeSugar FreeSoy FreeContains Organic IngredientsCruelty Free

Carob Coconut Rough Slice

 

Carob Coconut Rough Slice

Makes 16-20 single-serve squares

Make with

All of the items below can be purchased from our online store, simply click on each ingredient link to add to your shopping cart

Always use certified organic ingredients where possible

Base:
1c almonds (soaked 8 hrs or overnight, rinsed and well drained)
1/2c raw carob powder
1c dates (soaked for a few hours then drained - save the water to use as sweetener in your hot drinks or in a smoothie)
2c desiccated coconut
3/4c virgin coconut oil, melted but cool
pinch organic sea salt

Chewy Topping:
1/2c cashews
1/3c raw carob powder
8 medjool dates, pitted
1/4c virgin coconut oil, melted but cool

c = 250ml cup, tbsp = 15ml tablespoon, tsp = 5ml teaspoon

Carob Coconut Rough Slice
How to
  1. Add almonds to a high speed food processor or blender, and blend until fine.
  2. Add the carob powder and salt and blend again.
  3. Now add the dates one by one while the machine is running (through the hole in the top), until fully combined.
  4. Remove from the processor into a bowl, then mix in the coconut.
  5. Finally mix in the coconut oil until well combined.
  6. Pour into a glass or metal tin lined with a square of baking paper and press down until really firmly packed - then place in the freezer to set.
  7. Now for the topping, add the cashews to your food processor and blend until they become a fine powder. Add the carob powder until mixed, then one by one while the motor is running add your medjool dates.
  8. Make sure your second measure of coconut oil is melted but well cooled (not warm, or it will separate). Add to the processor until the mixture becomes one big gooey ball.
  9. Take the base out of the freezer, press the topping down on top of the base and smooth over. Place back in the freezer for about an hour until set, then remove, slice, and store in the freezer or fridge.

This slice will last a couple of weeks in the fridge. If you want it to last longer (or you have limited self-control), it will also keep in the freezer for up to 2 months. I prefer storing in the freezer, then after a few weeks of 'baking' creations you'll have a glorious selection of all sorts of raw healthy sweet treats at your beck and call.

Hope you love it - let me know what you think below or over on our Facebook page.

x Buffy-Ellen

PS If you liked this recipe we'd love you to share it on Facebook (hit the Like button below), Tweet it, or forward to a health loving friend. And if you make it on Instagram, tag us @begoodorganics and #begoodorganics to be in to feature in our monthly 'Your Be Good Organics' album on Facebook.

Carob Coconut Rough Slice



Buffy Ellen
Buffy Ellen

Author

Buffy is the founder of Be Good Organics, and loves creating delicious yet simple plant-based whole foods recipes. Buffy also oversees our Be Good Organics online store, full of plant based goodies that she personally uses and loves. Sign up for our newsletter below to be the first to receive her weekly recipes.




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