Carob Coconut Rough Bites
By Amy Crawford
Sometimes I wish I had never created some recipes, the ones that get whacked on repeat again and again, of course because of their tastiness and ease of 'production'. This carob recipe is no exception. In fact, just a few days ago a friend sent me a message lamenting the fact I had shared this very recipe with her - it was being made, popped in the fridge and devoured within a few short days, a couple of times a week, taunting her incessantly.
So it is that this recipe comes with a warning. It's really easy, it's really healthy, it's really very bloody tasty and it's even more moorish. I therefore take no responsibility for what happens next.
So why carob you ask? In all honesty I created this recipe in an effort to curb my cacao intake last year, with respect to the 'everything in moderation' philosophy. I'd not considered myself much of a carob fan until I'd made this recipe. How quickly things change! Lately it's been put back on repeat as I am off any sweeteners for some time - and this recipe is devoid of added sweeteners.
Some key points of note around carob :
1. Carob contains Gallic acid, said to work as an antibacterial, antioxidant, antiviral and antiseptic.
2. It is caffeine free therefore a great alternative to those sensitive to caffeine in chocolate.
3. Carob is rich in phosphorous and calcium therefore it'll fight against osteoporosis
4. Carob is said to lower cholesterol and improve digestion (due to it's high source of dietary fibre)
5. (A pertinent point for me given my regular intake..) it's said to aid in weight loss by reducing the chances of overeating. I read that the fibre in carob inhibits the release of a hormone that tells the body it is hungry. I think however this fibre falls down in it's efforts to tell my taste buds they've had enough stimulation for one day.
6. Carob is high in saturated fats so is best eaten in moderation (read: don't follow my lead).
* A recipe note before you get started. I used to roll these into balls, until I became such a regular consumer it got fiddly and time consuming. Don't hesitate instead to push the mixture into a slice tin, and when chilled slice it up. Much faster and more efficient.
You will need:
200g walnuts (or your nuts of choice)
100g coconut oil
1 cup desiccated coconut + extra for rolling
1/2 cup carob powder
2 dessertspoons maca powder
2 tablespoons chia seeds
1/2 teaspoon sea salt
Combine all ingredients in a high powered blender and combine until the mixture is moist enough for you to roll it into a ball. Do not blend for too long, the nuts will turn into nut butter!
Use your hands to roll into balls. Roll in extra desiccated coconut.
Store in an airtight container in the fridge, they will otherwise go soft very quickly.
Now, if you make these babies, I demand that you report back and let me know what you think. Perhaps then we can start a Carob Coconut Rough Bites Anonymous Group? Lord knows I could do with the support.
Pin this recipe to your healthy food Pinterest board and certainly feel free to send it to a friend. I promise they'll be thankful you did.