A delightful way to help you family begin to enjoy the taste of Carob. Not just a tasty alternative to chocolate (which by the way is a wonderful food so long as it is prepared well), Carob is an excellent source of calcium, carotenoids, B vitamins, phosphorus, and iron without the stimulants.
You will need
- 2 cups crispy almonds (You can substitute 1 cup of any other type of crisped nuts)
- 1/2 cup carob powder (You can substitute 1 tablespoon of cocoa if you wish)
- 1/2 cup raw honey
- 1 tablespoon vanilla extract
- 1 teaspoon sea salt
- 1 cup dried coconut meat (Dekama pressed coconut is good or just plain dessicated coconut works)
Process nuts in food processor until finely chopped but not nut butter. Place honey, carob powder (cocoa if any), vanilla and salt in a pyrex glass or stainless steel. Set container in simmering water and stir occasionally until ingredients are melted. Add to nuts along with coconut and pulse a few times until mixed. Line a cookie sheet with buttered parchment paper and spread mixture about 2.5 cm thick. Cover with parchment and refrigerate for several hours. Cut into small pieces and store in aritight container in the fridge.
Thanks to Sally Fallon’s Nourishing Traditions for inspiration for this recipe.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
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