Carob Caramel Energy Squares
Every once in a while I have to think of lunch time snacks that don’t involve chocolate. As much as I love chocolate I do not want to miss out on all the yumminess and nutrition that other flavours have to offer.
I found it very difficult to find a name for these little squares. They have puffed quinoa and puffed millet so I really wanted to add the word “puff” in the title somewhere, but it ended up sounding too messy in the end. These squares are packed full of nutrition, are completely gluten free and also full of super foods like maca and mesquite powder. I also wanted the word “superfood” in the title but couldn’t figure out how to put that in either.
Despite the fact that these are not chocolate, they are incredibly delicious and full of energy, perfect for a lunch time treat. They are very crumbly when you first make them but if you leave them to set overnight in the fridge or freezer they become a lot more manageable. Hope you enjoy the recipe.
| Carob Caramel Energy Squares | Print |
- BASE:
- 2 TBSP coconut oil
- 10 pitted medjool dates
- 1 cup cashew butter
- Handful raw almonds - roughly chopped
- ½ cup puffed millet
- ½ cup puffed quinoa
- ¼ cup sunflower seeds
- ¼ cup pumpkin seeds
- 2 TBSP linseeds
- TOPPING:
- 6 TBSP roasted carob powder
- 6 TBSP coconut oil
- ½ tsp maca powder ( optional)
- ½ tsp mesquite powder ( optional)
- Shredded coconut as garnish
- In a food processor mix together the coconut oil, dates and cashew butter until sticky and creamy.
- Remove mixture from food processor and fold in remaining base ingredients including all the nuts, seeds and puffed grains.
- Once the nuts seeds and puffed grains are evenly mixed through the cashew mixture, press down firmly into a lined square brownie tin and set aside.
- In a small bowl mix together carob powder, coconut oil and optional mesquite and maca powders until a smooth sauce forms.
- Pour the carob sauce over the base and spread out evenly with a spatula
- Sprinkle over a generous amount of shredded coconut
- Keep in the fridge or freezer overnight to set. Once set cut into little squares. They are quite crumbly at first but dry up the longer you keep them in the fridge. Lasts a good couple of weeks in air tight container in the fridge.
