Raw Carob Cream Squares and Exciting News

Today I have some exciting news to share with you along with a recipe for one of my favourite new raw treats. As many of you already know, I've been working on a raw vegan dessert recipe book since last October. All my hours of love and dedication to creating new recipes has paid off. Thanks to my beautiful and talented photographer, Melissa Welsh, and the team at Quarry Books, the book is really coming together and will be available to everyone on January 1, 2015.

My book, Sweetly Raw Desserts its available for order on Amazon now! You can check it out HERE.

Now onto carob cream squares. I also have a recipe video for these which I'm posting below. If you haven't tried carob… you should! Its the pod from the carob tree which has been ground down to a powder. It is slightly sweet, high in fiber, and low in calories. It looks like chocolate and is often used as a substitute but doesn't taste like cacao. I really like that it doesn't have any of the stimulating qualities that cacao has so you can eat it any time.

Carob Cream Squares


1 cup almonds
2/3 cup raisins
1/2 cup cashews
1/2 cup shredded coconut
1/3 cup mulberries
1 teaspoon water

Grind the almonds to flour in a food processor. Add the raisins, cashews, coconut, and mulberries. Grind until broken down (this takes a few minutes). Add the water and pulse to combine. press into the bottom of an 8x8" pan.

Carob Cream

1 cup pitted, packed dates
1/2 cup water
1/3 cup carob powder
1 tablespoon maple syrup
1 teaspoon vanilla bean powder or vanilla extract
1/2 cup melted coconut oil

Process the dates in the food processor until they are broken down, like a paste. Add the water, carob, maple, and vanilla powder. Start with pulse (or the water could splash out of from the lid like mind did). Process until completely smooth. Add half of the oil. Process. Add the rest and process again. Spread the mixture over the base. Chill in the fridge for at least 8 hours or freezer for about 4 hours before slicing.

Carob Drizzle

1 tablespoon maple syrup
1 1tablespoon + 1 teaspoon carob powder, sifted
1/2 tablespoon almond butter
1 1/2 teaspoons warm water
1 tablespoon melted coconut oil

Whisk all ingredients together. Drizzle over the chilled bars.


I made these raw wild jungle peanut butter caramel cups the other day and WOW they're SO gooood!!


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