Friday, February 28, 2014

chewy carob and cacao squares

What a month February has been - do you ever have one of those months that goes by in the blink of an eye? I don't know about you, but for me, the past few weeks were rife with decadent adventures and of course, raw desserts.

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

5 comments:

Alissa said...

Delicious! Carob is something I should experiment more with...

barefootfrolick said...

thanks Alissa! I really enjoy carob, esp. after experimenting with an adrenal-friendly diet some months ago. I recommend carob as a substitute for cacao when you want a less energizing treat ;)

suzi said...

do you know how long treats made with raw cashews stay fresh in the refrigerator vs. the freezer? are they perishable once they are ground and mixed like this? i am definitely trying this recipe and bet they will be far loved and gone before chilling too long in the fridge! but I have been curious lately when i make this type of treat about the fresh factor.

barefootfrolick said...

Hi Suzi, great question - these bars will keep for at least 4-5 days in the fridge, and at least a few weeks in the freezer. Enjoy :)

suzi said...

thanks for all the goodness and the extra info too : )

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