Coconut Carob Slice
A healthy sweet alternative that is full of goodness and is a natural sweetener. Jam-packed with dates that build your immunity, coconut oil, and nuts.
Doshic Effect
VATTA
Aggravating
PITTA
Balancing
KAPHA
Balancing
Coconut Carob Slice
Serves: 16
Prep time: 30 MinCook time: 2 HourTotal time: 2 H & 30 M
Ingredients
- 1 cup almonds (soaked 8 hrs or overnight, peeled, rinsed, and well-drained)
- 1/2 cup raw carob powder
- 1 cup of dates (soaked for a few hours then drained)
- 2 cups desiccated coconut
- 3/4 cup virgin coconut oil melted but cool
- pinch organic sea salt
Chewy Topping
- 1/2 cup cashews
- 1/3 cup raw carob powder
- 8 Medjool dates pitted
- 1/4 cup virgin coconut oil (melted but cool)
Instructions
- BASE STEPS: Peel and add almonds to a high-speed food processor or blender, and blend until fine. Add the carob powder and salt and blend again. Then add the dates one by one while the machine is running (through the hole in the top), until fully combined.
- Remove from the processor into a bowl, then mix in the desiccated coconut. Finally, mix in the coconut oil until well combined.
- 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.
- 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 the Medjool dates.
- 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.
- 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.