Carob Seed & Coconut Bites
Yesterday morning was an icky wake up to dark gray skies and rain that looked slushy. Lunch was scheduled with a friend at The Butcher’s Café in NYC and I thought there’s no way I’m walking in this weather but two hours later the sky cleared up to a gorgeous blue with temperatures that allowed for less layering. Ever since trying the café last month I’ve been day- dreaming about the vegan rueben sandwich that was so tasty and dripping with sauce, needless to say I ordered the same wit a side of carrot ginger soup. It’s such a cozy café with large windows and swinging barstools and they have a hook to hang my purse, a plus if you ask me. Even the front entrance is glass so it feels very open and airy and against the walls are shelves of beautiful plants. My friend and I can easily spend two hours there chatting, eating and watching people go by.
After lunch I raced home to enjoy a gorgeous walk in the sun with my dog Alice, I could tell she loved it too as her big smile revealed. We sat for a while on a bench overlooking the Hudson river and NYC skyline, a great treat after this long winter.
When I got home I snacked on a carob sprilulina treat that I recently purchased from Whole Foods in the bulk section of the store, I love it, and every time I say to myself I’ve gotta make these. So I purchased some carob and created my version which closely resembles the taste and texture of the store bought one, the best part about mine.. it’s reasonably priced since I can make large quantities, and it’s home made! Oh, and the other plus… safe for Alice to give as special treat.
Carob is really under rated and unappreciated. Carob is a great alternative to chocolate for those who can’t have caffeine or are allergic to cocoa. Unlike chocolate, carob doesn’t contain oxalate, which is bad for kidney stones. Carob contains protein and calcium and is also safe for dogs, which I like.
These little carob bites are loaded with amazing ingredients and sweetened naturally. They’re not fudgy like a raw brownie but are moist nonetheless and incredibly tasty.
Have fun with the recipe and try other versions or additions such as citrus zest.
10 soft medjool dates pitted and chopped
1/3 cup raw sunflower seeds
1/3 cup raw pumpkin seeds
¼ cup sesame seeds
¼ cup hemp seeds - optional
1/3 heaping cup raw cashews
¼ tsp sea salt
1 tsp ground cinnamon
1/3 cup shredded unsweetened coconut
½ cup carob powder
6 tbsp coconut butter melted
2 tbsp melted raw coconut oil
1 tsp pure vanilla extract
Combine all the nuts and seeds, salt, cinnamon and shredded coconut in food processor and combine until grainy, add the carob powder and pulse until combined. Empty the mix into a bowl.
Add the soft medjool dates, coconut butter, coconut oil and vanilla extract to the food processor and pulse until soft and blended. Add half the carob mixture and blend until combined, add the remainder and mix until very evenly combined, the mixture should hold together when pressed, if too dry add a tablespoon pure maple syrup or agave and pulse again.
Transfer the mixture to an 8x8 glass dish lined with parchment paper, add the carob mixture evenly and press firmly into dish, use the back of a spoon to smooth the top. Place in the freezer for one hour, remove and cut rows then squares to end up with 36, or choose your size. Transfer to airtight container and store in the fridge.