Thursday, 14 November 2013

Carob Cinnamon Covered Almonds

Grüß Gott! For the past few days, I've been having this urge to create something deliciously raw for myself. With no food processor, blender, or even a lot of ingredients (seriously, I only had some apples,  oranges, almonds, dried fruit, cinnamon, carob, coconut oil, coconut rice milk, and a cucumber in my fridge/pantry), I decided to make the easiest, simplest raw dessert (besides fruit) that I could think of: chocolate. Well, carob 'chocolate'.

Carob 'chocolate' covered almonds, to be precise. I've noticed that almonds seem to be rather popular here in Germany, or at least in Bavaria, based on the numerous stalls selling caramelised almonds (aka 'burnt nuts' according to a friend). I've seen them in the supermarkets, too, covered in chocolate and delicious warming spices.

Naturally, I had to make my own instead of spending a ridiculous 2 Euros for one 50g pack.  The result? Me constantly munching on these carob and cinnamon covered almonds like there's no tomorrow. It doesn't need much more than almonds, carob, coconut oil, coconut nectar and cinnamon, so why the heck not? 

But before I supply you with the recipe, I'd just like to ask for your help regarding Typhoon Haiyan, one of the strongest typhoons ever to make landfall. As some of you might know, my family is originally from the Philippines. Over 11 million people over there need your help, as they lack potable water, food, and shelter. Whatever help you can provide will be greatly appreciated by myself and those people, so please please pretty please consider donating some money for water and food. I myself have done so over at Oxfam, so please consider doing so too. Many thanks from the bottom of my heart.

Carob Cinnamon Covered Almonds

1T carob powder (or cocoa powder)
1T coconut oil
1T coconut nectar (or another liquid sweetener)
1t cinnamon
1/2t vanilla (optional)

Combine all the ingredients, except the almonds, into a small to medium bowl. Mix until thoroughly combined, and adjust to your taste. I did not have any vanilla on hand, but I would highly recommend adding in the extra vanilla. 

Toss in the almonds. Depending on how much chocolate you want covering the almonds, stir in between 1/3 to 1/2 cup of almonds. 

Arrange the coated almonds on a tray, container, or whatever you can use to keep the almonds in before putting into the freezer. Sprinkle a little bit more cinnamon or other spice on top, place in the freezer, and enjoy when its ready. 

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