Carob Caramel Energy Squares
 
 
Hazel & Cacao:
Recipe type: Dessert
Ingredients
  • BASE:
  • 2 TBSP coconut oil
  • 10 pitted medjool dates
  • 1 cup cashew butter
  • Handful raw almonds - roughly chopped
  • ½ cup puffed millet
  • ½ cup puffed quinoa
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 2 TBSP linseeds
  • TOPPING:
  • 6 TBSP roasted carob powder
  • 6 TBSP coconut oil
  • ½ tsp maca powder ( optional)
  • ½ tsp mesquite powder ( optional)
  • Shredded coconut as garnish
Method
  1. In a food processor mix together the coconut oil, dates and cashew butter until sticky and creamy.
  2. Remove mixture from food processor and fold in remaining base ingredients including all the nuts, seeds and puffed grains.
  3. Once the nuts seeds and puffed grains are evenly mixed through the cashew mixture, press down firmly into a lined square brownie tin and set aside.
  4. In a small bowl mix together carob powder, coconut oil and optional mesquite and maca powders until a smooth sauce forms.
  5. Pour the carob sauce over the base and spread out evenly with a spatula
  6. Sprinkle over a generous amount of shredded coconut
  7. Keep in the fridge or freezer overnight to set. Once set cut into little squares. They are quite crumbly at first but dry up the longer you keep them in the fridge. Lasts a good couple of weeks in air tight container in the fridge.
Recipe by Talida Voinea at https://talidavoinea.au/carob-caramel-energy-squares/