Raw Vegan Carob Pecan Biscotti
- Course/Dish: Cookies
- Meals: Breakfast, Snack
- Difficulty: Moderate
- Cuisine: Italian
- Equipment Needed: Food Processor
- Rainbow Green Cuisine: Phase 2
- Makes: 6-8 biscotti
Rich buttery pecans combine with coconut, carob and agave in this lovable and adventurous recipe for no-bake raw vegan biscotti. This recipe doesn't require any dehydration and will set nicely in the fridge and become a melt-in-the mouth, soft, rich consistency once in you take a bite. If carob isn't your thing you can always substitute regular raw cocoa powder for the carob powder in this recipe. This recipe is based on a recipe from Pure2Raw, as posted on Fitnessista.
1 cup pecans
1/4 cup desiccated coconut
1/2 cup carob (raw or roasted, depending on what you want/can find. Or cocoa! Cocoa would definitely work too.)
1/2 tsp cinnamon
15ml coconut oil
1 tsp vanilla extract
1 tb (20ml) agave syrup (or more to taste)
1. Put the pecans, coconut, carob, salt, and cinnamon in a food processor, and process until the mixture resembles small crumbs. Or, you know, is small crumbs. Because I don’t think it’s possible for something to look like small crumbs without actually being small crumbs, much like how people who look like they aren’t wearing a hat usually aren’t wearing a hat.
2. Add the coconut oil, vanilla, and agave. Pulse until combined (I had to add a little bit of water to make the mixture compressible. Make a judgement call yourself – I’m sure this will depend on your carob/cocoa and also on the direction of the wind outside your house).
3. Shape the dough into a log on a cookie tray lined with baking paper, and then cut into strips, like normal biscotti. Leave to set in the fridge for a few hours, then store for… days. I think I had mine in the fridge for almost a week.
4. Eat all of this yourself or, conversely, offer some to your friends with more “traditional” palates simply for the joy of watching the fear appear in their eyes.