have raw cake and eat it
I have to say this - I love raw carob - it is sweeter than chocolate so it really works in cakes without needing to add sugars or agave syrup. Paired with raw cacao butter it makes an irresistible chocolaty combination without the stimulating effects that chocolate can give you, while being full of nutrients. I sometimes stir my childrens’ supplements into this recipe in tiny portions. We eat these very regularly!
100g organic almonds (optional)
80g hemp seeds
120g cold pressed, organic cacao butter
40g cold pressed, organic coconut butter
50g goji berries
1tsp organic chlorella (optional)
50g yacon root, chopped with scissors (optional)
1. Grind the almonds and hemp seeds in a grain mill, coffee grinder or grinder attachment.
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2.Melt the cacao butter and coconut butter in a porringer or a bowl over a pan on hot, but not boiling water
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3.Mix the purple cornflour, carob powder, goji berries, yacon root and chlorella with the ground seeds and nuts.
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4.Add the melted butters to the mixture and stir well.
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5.Transfer to a large silicon or glass dish or to small silicon muffin trays and refrigerate.
CAROB CACAO BUTTER CRUNCH
Below, you can add all of the ingredients in this recipe to your basket from our online shop.
After you have made the recipe you will still have plenty of each of the ingredients left.
CAROB CACAO BUTTER CRUNCH INGREDIENTS
If you use the add to basket button above, your basket will not include the following optional ingredients, which you can add separately if you wish: chlorella
You may edit your basket at any time. We don’t stock the following ingredients for this recipe, but the essential ones should be easy to buy anywhere: almonds (you can buy in our bulk pre-order).
