Friday, January 28, 2011

Carob Elly Treats (Vegan, GF)

Jennifer and I are absolutely obsessed with baby elephants, I mean what's not to love?! A flopsi-daisy bundle of pure sweetness! Actually, one of my life goals is to meet a baby elephant up close, and I'm dead serious, that will be the best day ever. In the meantime I can make do with making raw treats with my elephant cookie cutter. I'm excited about this particular recipe because: it doesn't involve a food processor. If you have a coffee grinder or even a magic bullet with a flat blade, you can make these raw treats no problem. (An issue that I had when I first started to incorporate raw foods into my diet was finding recipes that didn't require fancy equipment). You could even buy pre-ground almonds to make your life even easier. I just like to grind my own after I've soaked and dehydrated them. And I've also noticed that almost all of our raw desserts call for coconut oil, so here's one that doesn't (for once). Feel free to add mint extract, orange, or whatever you like. Note: The reason why I used coconut nectar is because it goes really well with carob, you don't have to use it though.



Silly silly Ellies!

1cup ground almonds
1/2 cup unsweetened shredded coconut, ground finer
1/2 cup carob powder
3-4 tbsp coconut nectar / other syrup sweetener
1 tsp vanilla extract
Pinch of sea salt
Water, to make dough consistency


Combine all ingredients in a medium bowl. Roll out with rolling pin and cut out shapes. Freeze until firm. Makes about 16 ellies.

16 comments:

  1. i have a squirrel cookie cutter that I think I should make these with! Any ideas for coconut substitutes? I'm sadly allergic.

    ReplyDelete
  2. this is very adorable. not sure I have any cute animal cookie cutters, but I may haveto invest in a cat one.

    ReplyDelete
  3. looove elephants!!! <3

    check out herbivoreclothing.com...they have the cutest vegan t-shirt featuring an adorable baby elephant :)

    ReplyDelete
  4. @Lauren Montanaro Norster: hey lauren! I made these before without coconut successfully, just add in more almonds, or ground nut/seed of your choice.

    ReplyDelete
  5. Brilliant! Although I do have a food processor and, as of last month, a Vita-Mix, I still love recipes that don't involve using them and the inevitably clean-up ;) Also, thank you for the non-coconut butter recipe! It's incredibly expensive here in Australia, sadly!

    ReplyDelete
  6. The small elephants are super cute!

    Do you know, that you should keep one small elephant statue in your living room, facing the door with it's butt, for good luck :)))

    P.S. We are planning a trip to Indonesia this summer, so I will take some photos of small elephants for you ;)

    ReplyDelete
  7. could you use raw cocoa powder instead of raw carob powder?

    ReplyDelete
  8. @missmarc: of course! add more sweetness though because carob is naturally sweet.

    ReplyDelete
  9. Awww these are so cute! I love how they stand on their own.

    ReplyDelete
  10. Wow, these are adorable! I love how they stand on their own too. They remind me of animal crackers, but healthy!

    ReplyDelete
  11. hey guys, I tried these out today but substituted:

    1/2 cup raw cacao powder for carob
    6 tbsp agave nectar for coconut nectar

    the dough came out pretty thin, even with more coconut and almonds. I managed to roll it out and freeze it though. the thickness/consistency looks completley different from that in the photo. maybe I didnt shred my coconut enough, idk they are still delicious! Im not sure how different it tastes with raw cacao and agave but its good! sweet, chocolatey and coconut filled! I loved these, a great healthy sweet!

    see full post about this recipe on my blog

    ReplyDelete
  12. Thanks for this recipe, it was mighty tasty! I made a few changes - I used plain ol' cocoa powder rather than raw carob powder, and added a teaspoon of instant espresso to the mix and formed them into little logs rather than into animal shapes. I used agave to sweeten (3 tbs) and they weren't too sweet, which I really liked a lot. Great recipe!

    ReplyDelete