I am a huge carob fan! Rich in antioxidants, calcium and selenium and tastes spot on! Carob is a fantastic substitute for chocolate, great for those (like myself) sensitive to caffeine! Unlike chocolate, carob contains no caffeine or theobromine, both stimulants to the central nervous system and the cardiovascular and pulmonary systems.  This recipe is incredibly simple; all you need is a blender and a freezer. A great snack to have on hand to give you that healthy, quick option when you want something sweet!

{ Y o u  N e e d }

B a s e

1 cup of almonds- soaked

½ cup carob powder

1 cup dates- soaked

2 cups shredded coconut

¾ cup coconut oil- melted

Pinch of pink salt

T o p p i n g

½ cup cashews- soaked

1/3 cup carob powder

8 dates- soaked

½ cup coconut oil- melted

{ H o w  T o }

B a s e

  • Blend the almonds
  • Add carob powder and pink salt to the blender
  • Add in the soaked dates and blend until all ingredients are combined
  • Place mixture in a bowl and stir through shredded coconut and coconut oil.
  • Press the base mixture into a tray lined with baking paper and set in the freezer.

T o p p i n g

  • Blend the cashews until smooth
  • Add carob powder and dates to the blender and combine
  • Lastly add in the melted coconut oil to the mix
  • Spread the topping over the base and set in the fridge or freezer

E n j o y

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