"Zero Sugar" Carob Logs

Sugar free CAROB LOGS - plant based, vegan, dairy free, gluten free, zero sugar, raw, protein-packed, 10 minutes, easy, begoodorganics

Prep Time 10

Servings

Calories 110kcal

Author Buffy Ellen Gill

Ingredients

1 c cashews
1 c mixed seeds
1 c carob powder
1/4 c almond butter
1/2 c coconut oil melted
1/3 c desiccated/shredded coconut
1/3 c oats
1/3 c raisins
1/4 tsp sea salt
1 tbsp vanilla extract
2 tsp coconut nectar OR 1/3 c medjoul dates optional

Instructions

Blend the cashews in a food processor until they form a fine flour, then add all remaining ingredients and stir until combined or blend on very low (or reverse if you have that option) until combined. You want to retain some chunkiness and texture from the seeds, coconut and oats.
Roll into logs, put in the freezer to firm up for 10 minutes, then roll in extra carob powder if desired, or serve as is.
Keep in the fridge for up to a month.

Notes

I used an equal blend of sesame, sunflower and pumpkin seeds (1/3 cup of each) for the optimal blend of protein, iron and calcium, but you can use whatever is in your pantry!
Try to use dried activated nuts/seeds if possible, otherwise raw will be fine.
To make this nut free, simply swap the almond butter for tahini, and cashews for sunflower seeds.
To make this gluten free, simply replace the oats with an equal measure of desiccated coconut.
To make the zero sugar option, simply omit the coconut nectar and raisins. Or if you prefer a slightly chewier log, then try the medjoul date option.
To make this keto and paleo, simply omit the coconut nectar and raisins as above, and swap the oats with an equal measure of desiccated coconut.
As mentioned in the post, raisins and carob powder both contain some natural sugars - you can omit these if you like (although taste wise, I prefer the raisins + coconut nectar option, or the medjoul date option - note that both are still very modestly sweet as per most of my recipes).
If you prefer a less intense carob flavour, reduce the carob powder to half a cup, and omit the additional carob rolling option at the end.
If you like a chewier texture, similar to a traditional bliss ball, try the date option. These logs are otherwise of a firmer type texture. Which also means these logs are best stored in the the fridge, rather than the freezer (they'll be too hard). They also store well out of the freezer as long as it's not too warm, making them perfect for lunches or in the handbag on the run (in a container, obvs).
If your mixture is a bit too soft after blending to hold together in rolls, pop the processor bowl in the fridge or freezer for 5-10 minutes to firm up before rolling - or you can do this after rolling if they're a bit sticky/soft to firm up before rolling in the optional extra carob powder.
For those of you with toddlers and who are wondering, yes these were very much Mila approved (and a great way to get more protein, iron, calcium, and good fats into your kids). If you're making these for very little kids (eg 18 months), you may want to add the seeds and oats a bit earlier and pulse a few times, for a finer texture that they're able to chew - depending on the development of their teeth and ability to chew food properly. Finer particles will always ensure more absorption of the nutrients, whether you pre-blend them that way, or your toddler (or you!) chew them with your teeth to get them to that level.

Nutrition