Free Shipping on ALL Domestic Orders – Use code PUMPMEUP for a FREE Pumpkin Seed Protein sample with any order!

Carob Cream Squares

Carob Cream Squares
Chef:Heather Pace


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

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!


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
  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!


Boost Any Recipe


Perfect Produce: Best Greens for a Salad
Perfect Produce: Best Greens for a Salad
by Sprout Living

Whether for a hearty lunch or a light dinner, salads are chock full of health, can be customized in endless…

FacebookPinterestTwitterFacebook Messenger
Five Easy Tips to Satisfy Your Sweet Tooth
Five Easy Tips to Satisfy Your Sweet Tooth
by Sprout Living

It’s perfectly fine to give into your sweet tooth every now and then. But if calorie-dense, sugar-laden treats have become…

FacebookPinterestTwitterFacebook Messenger
FacebookPinterestTwitterFacebook Messenger