February was also a time for Mercury Retrograde, which can make life all the more interesting. I'm sure many of you felt the affects of this wayward time, where things seem to be slightly off kilter or go awry, plans sometimes come to a different fruition, and of course, so many technology issues.
I guess the Retrograde is a perfect time to re-evaluate and reflect on the old adage of 'going with the flow' of events, rather than attempting to resist them. How else can one make sense of, or survive, this four times a year cycle?
These Chewy Carob and Cacao Squares were partly inspired by a delightful Raw Chocolate-Cherry Brownie Bites recipe I encountered over at Mind Body Green, which I made for a candlelight yoga get together with some family and friends.
I had some of the ingredients left over, so I fashioned this truffle recipe into squares, with a few modifications, of course (for one, bring in some carob in place of cacao for a less stimulating treat). My first attempt didn't quite go as planned (such is the Retrograde), so I added in some coconut oil and agave to help thicken and sweeten the mixture.
Keep in mind, I didn't follow specific measurements for this recipe, so what is provided below is an estimate of what ended up in my trusty old food processor. Part of the brilliance of raw vegan desserts - improvisation. So, play around and have fun.
Chewy Carob and Cacao Squares
Makes 16 small squares
1 cup cashews
1/2 cup hazelnuts
1 cup dates
1/4 cup carob powder
2 tbsp dried cherries
2 tbsp coconut oil
2 tbsp agave
1/4 cup cacao nibs, to garnish
Process the cashews and hazelnuts in a food processor using an 's' blade until a fine flour. Add in the rest of the ingredients and process until well-combined.
Transfer to a glass baking dish and chill for at least 30 minutes, or until mixture is easy to cut into squares. Serve with chocolate rooibos tea before or after an impromptu yoga session with friends.
Here's to a sweet March xo