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Carob Cream Squares

Carob Cream Squares
Client:Heather Pace

ABOUT THE CHEF

Heather Pace’s passion for food led her to the completion of a two year culinary school program at the age of 21. She used her valuable skills and experience to create healthy vegan, and later raw vegan versions of traditional foods. Heather has worked in various restaurants, bakeries, and as a personal chef. She is the author of seven raw dessert e-books, owns a raw dessert and chocolate company, teaches raw food classes, and works as a certified yoga instructor. Find her books and recipes at SweetlyRaw.com.

These Carob Cream Squares combine a base made from nuts, raisins, coconut and mulberries with a delicious chocolatey cream that’s made from maple syrup, vanilla bean powder and carob powder, which serves as a perfect low-calorie, high-fiber substitute for cacao. Enjoy!

INGREDIENTS

For the Base

  • 1 cup almonds
  • 2/3 cup hunza raisins
  • 1/2 cup cashews
  • 1/2 cup shredded coconut
  • 1/3 cup mulberries
  • 1 teaspoon water

For the Carob Cream

  • 1 cup pitted, packed dates
  • 1/2 cup water
  • 1/3 cup carob powder
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla bean powder
  • 1/2 cup melted coconut oil

For the Carob Drizzle

  • 1 tablespoon maple syrup
  • 1 1tablespoon + 1 teaspoon carob powder, sifted
  • 1/2 tablespoon pecan butter
  • 1 1/2 teaspoons warm water
  • 1 tablespoon melted coconut oil
DIRECTIONS
  1. To make the base, grind the almonds to flour in a food processor, and then add the raisins, cashews, coconut, and mulberries and grind until broken down (this takes a few minutes).
  2. Add the water and pulse to combine.
  3. Press into the bottom of an 8×8″ pan.
  4. To make the carob cream, process the dates in the food processor until they are broken down, like a paste.
  5. Add the water, carob, maple, and vanilla powder and process until completely smooth. ( start by pulsing so that the water doesn’t splash out)
  6. Process the oil into the mixture by adding half and processing and then adding the rest.
  7. Spread the mixture over the base.
  8. Chill in the fridge for at least 8 hours or freezer for about 4 hours before slicing.
  9. For the carob drizzle, whisk all ingredients together and drizzle over the chilled bars.
  10. Enjoy!

NOTES


Carob-Cream-Bars1

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