CAROB pods come from the carob tree, which grows in the Mediterranean. Although used as a substitute for chocolate, it has a different flavour – more nutty and caramelly. It’s mostly sold as a powder, and is naturally sweetened and caffeine free. As with the chocolate, carob taste even better served with some fruits.
So if you don’t have much time for baking, you can make that raw (no bake) cake in no time.
* 180g raw walnuts
* 10 Medjool dates, pitted and chopped
* 4 medium ripe avocados
* 45g carob powder
* 60ml maple syrup
* 1 tsp vanilla extract
* fruits for decoration
1. Blitz the walnuts in a food processor until they have a flour-like consistency.
2. Add the dates and process some more until a ball forms. Press the mixture into the bottom of a 22cm-diameter cake tin (could be smaller as well) with a removable base. Place in the fridge while you make the filling.
3. Halve the avocados and take out the stone. Scoop out the flesh and add to the food processor together with carob powder, maple syrup, vanilla extract and pinch of salt. Process until smooth.
4. Remove the walnut base from the fridge and spread the avocado mixture over the base. Chill the cake in the freezer for 2-3 hours.
5. Remove the cake from the freezer 10-15 minutes before serving. Decorate as you like and serve.