Minty Carob Shake Raw Vegan Recipes

CAROB SHAKE

Steps:

• Process the almonds, dates, and water in blender until smooth.
• Add the rest of the ingredients and blend only until smooth(you still want it to be frosty like a shake).
• If you have presoaked almonds on hand, you can replace the 1/3 cup dry almonds with about 1/2 cup presoaked almonds.
• Variation:.
• Pour into pop molds to make carob popsicles!

SUGAR-FREE COCONUT CAROB BARS

Steps:

• Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
• Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but not too watery.
• Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars have a bit of ridging to them - that's totally normal!
• Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.

EASY HOMEMADE CAROB "CHOCOLATE" (SUGAR/DAIRY-FREE)

Steps:

• Sift carob powder into a medium bowl.
• (To 'melt' coconut oil, place sealed jar in a metal/glass bowl partially filled with boiling water for 10-15 minutes).
• Slowly stir in melted coconut oil, taking care to break up any lumps as you mix ingredients together.
• Spread mixture thinly on a flat surface lined with foil or parchment (I used foil) and allow to cool in fridge. Alternatively, you can drizzle into shapes or set the mixture in chocolate moulds. (For a faster result, put in freezer for 15 minutes).
• Once set, chop or break carob block into smaller pieces.
• Store in a fridge or a cool place until ready to use.
• Note: Cooking time is time allowed for mixture to set in fridge. I read one suggestion that these could be used as chips in baked goods (e.g. cookies) but I'm a little sceptical and think this might require some experimentation. Try waiting until baked goods have cooled so that the chips harden up again?