coconut carob slice
makes 16 slices : moderate
PREP TIME : 20-35 minutes
COOKING TIME : 2-3 hours (freeze set)
DOSHIC EFFECT + AGGRAVATES - BALANCES
+ Vata - Pitta - Kapha
1 c almonds
(soaked 8 hrs or overnight, peeled, rinsed and well drained)
1/2 c raw carob powder
1 c dates
(soaked for a few hours then drained)
2 c desiccated coconut
3/4 c virgin coconut oil melted but cool
pinch organic sea salt
1/2 c cashews
1/3 c raw carob powder
8 medjool dates pitted
1/4 c virgin coconut oil melted but cool
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.