to raw - carob bites from darling lemon thyme

And now... Time for these!

chewy carob bites️️️
recipe from@mydarlinglemonthyme  and blog
recipe type: to dessert, to snack, to raw
Makes 16 small bites

Some raisins/sultanas are coated in hydrogenated oil to keep them from sticking together. I like to source 'natural' oil-free ones, or organic whenever possible. Cocoa powder can be used in place of carob if you are unable to find it, or prefer a much more 'chocolatey' taste. To make these nut-free I'd use sunflower or pumpkin (pepita) seeds in place of the almonds.
 

What you need:
1 cup raisins/sultanas (try to find oil-free or organic when possible)
1/2 cup raw almonds
1/4 cup carob powder
1/4 cup desiccated coconut
1 tablespoon freshly squeezed orange juice
1 teaspoon pure vanilla extract
good pinch of fine sea salt

what to do:
Place all the ingredients into the bowl of a food processor and blend until a chunky paste forms. I like to keep it still a little chunky, but you can blend it for as little or as long as you like until it reaches the desired consistency.


Scoop out tablespoonfuls of mixture and shape into little bites. Place on a tray and freeze for at least 30 minutes before serving. I store mine in a airtight container in the freezer and eat them straight from their. But if you like them a little less firm, store them in the fridge for up to 2 weeks. If they make it that long!


Note: To shape these ones above I lightly oiled my tablespoon measure with a touch of coconut oil, pressed the mixture into it and levelled it off before removing them.