1½ cups raw raisins (unsoaked)
1½ cups raw walnuts (unsoaked)
½ cup raw carob powder (unsweetened)
1 tablespoon raw maca powder
1 tablespoon raw mesquite powder
1 teaspoon raw vanilla powder
1 teaspoon cinnamon
1 tablespoon water
1 tablespoon raw agave nectar
1. Pour all ingredients in a food processor with the S-Blade attached and mix until mixture is smooth (won’t be wet) and starts to ball up. In my case, it did not ball up completely, but that is okay. The food processor just could not mix it any more, so it was ready. Do not add more liquid than what required by the recipe because it will turn out to be wet instead of smooth and dry.
2. Remove mixture from food processor and press into a square or round glass or plastic dish.
3. Freeze until firm, but not frozen (about 45-60 minutes), and then slice.
Jirizarry's ThoughtsBy jirizarry
I found a similar recipe at The Raw Table, but I adapted it.
I used carob powder (no cocoa) and added maca and mesquite powder for an extra rich flavor.
I was amazed by the result when using carob, mesquite and maca powder. It is like a carob brownie mixture. It is delicious, sweet, not to sweet, and creamy flavor.
One even does not notice it contains raisins.
I found this mixture also could be used as a pie crust. I was hesitant to use walnuts, as the recipe calls for, because I find then to have a strong flavor, but it does not taste to walnuts at all.
The flavors of this recipe blend very well into a one flavor mixture. It keeps refrigerated up to 3 days or frozen for about a month.
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