If you want to induge in something a little different this Easter, try these very tasty coconut cashew carob bars!
what you need
1/2 cup cashew nut butter
5 tbsp coconut oil (melted)
4 tbsp The Carob Kitchen roasted carob powder
2 tbsp desiccated coconut
1 tbsp maca powder
1 tbsp coconut flour
1 pinch sea salt
1/2 tsp vanilla paste
1 tbsp raw honey (optional depending on the level of sweetness you are after)
2 tbsp Pomlife Freeze Dried Pomegranate Arils
2 tbsp dessicated coconut, extra
what to do
Line a slice tin with baking paper.
Add all ingredients into a high speed blender or food processor and blend to combine until completely smooth.
The consistency of the mixture should be a pourable liquid, but not too watery. Add another tbsp of coconut oil if the mixture is too thick.
Pour the mixture into the lined slice tin. Sprinkle the pomegranate and extra coconut over the mixture.
Place in the fridge or freezer until firm.
Once firm, remove carob slab from the tin lifting the baking paper. Cut into desired size and shape. Need to be stored in the fridge or freezer.
notes
Instead of pomegranate arils and desiccated coconut, you could sprinkle the bar with a choice of goji berries, roasted shredded coconut, cacao nibs, hemp seeds or a little sea salt.
