Raw Carob Bars

Chocolatey layer Roughly chop the pistachios in a food processor for about 20 seconds so you still get some bite from the nuts.  Remove them from the processor and put in a bowl.
Next add the desiccated coconut into the food processor and process until you have a finer coconut.  Add the dates, honey and coconut oil to the food processor and mix until the dates have broken down and the mixture forms a ball.
Add the mix to the bowl with the pistachios, carob powder, vanilla and salt.  Mix and knead with your hands until all the ingredients are well combined. 
Line a baking pan (mine was 10x9’ but any size will do) with grease proof paper, pour the nut mix into the pan and using another piece of grease proof paper over the mixture start to flatten the mixture and work it to the corners of the pan until it is flat and even. 
Put the pan in the fridge while you get on with the chocolatey layer.
Wash the food processor and put all the ingredients for the chocolatey layer in and process until all the ingredients are mixed well.
You can use the same greaseproof paper to smooth the chocolatey layer over the base.
Put in the fridge once more to set well.  After 1 hour remove the pan and slice the carob bars into squares or the shape of your choice.  Serve and enjoy.
If there is any leftover you can store it in the fridge/freezer for later.  It will keep for a very long time. 
I like to keep it in the freezer and take it out 5 minutes before I want to eat it, it makes the nuts crunchier and has that melt in the mouth feel as it rises to body temperature.

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