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Category Archives: carob

Best ever gluten free sugar free vegan carob slice nom nom nom

Photos to come!

I made up this recipe yesterday and it received rave reviews. I tried some and have to admit, it was one of the better gluten free sweets I’ve ever made. The best thing about it is that it only takes about 15 mins in the oven max, and about 3 mins to throw together! Oh, and did I mention it tastes amazing?

Because I was in a hurry I didn’t measure the ingredients as I went, I just went on consistency to check that it was ok. Read the method for texture details, and let me know how yours go!


5 cups soaked cashews (this is the volume AFTER they are soaked)

2 cups dates, soaked in boiling water

1 cup tapioca starch

50ml coconut cream

1 tsp vanilla essence

1 cup dessicated coconut


3 cups Soaked cashews:

1 cup coconut cream

1/2 cup carob powder

1 cup dates soaked in boiling water

stevia leaf powder – 2 small pinches

1/2 tsp chocolate essence

1/2 tsp vanilla essence

dessicated coconut, to top.


You could be organised and soak your cashews overnight, or you could do what I do and gently simmer them for 10 mins. Depends on how raw you like to be 😉 Either way, you’ll be baking this slice a little bit!

Preheat oven to 180 degrees C

Drain the cashews and the dates. Put in food processor. Process until smooth. Then add rest of base ingredients. You should be able to easily mould it, and it shouldn’t be too sticky. It almost looks like you could eat it already. Press it into a lightly greased pan and bake for about  10 mins.

Meanwhile, prepare the topping. Drain cashews and dates. Process it all together in food processor. It should have a pudding like thickness- you should easily be able to smooth it over the base. If its too wet, add some more cashews. If its too dry, add some of the date water.

Spread it over the partially cooked base, and return to the oven for a few mins, about 5, until its hardened up a bit.

Sprinkle with coconut and serve!


Carob pancakes with avocado carob pudding.. healthy enough to eat for breakfast!

I gave up sugar in January, cold turkey. After more than 10 months completely sugar free (everything, sucrose, honey, molasses, dried fruit, even fresh fruit for some of the time (I don’t recommend giving up fresh fruit, btw, was just what my body needed at the time)) I can report that after a while my desire to eat sweet tasting foods diminished HEAPS. Oh, and my health is way better!

However… as I am beginning to understand, even the seasoned sugar renunciant craves chocolate every now and then. When that happens, I fight back with these!


Carob pancakes

2 cups buckwheat flour

2 tspn egg replacer

2 Tbspn soy milk

1/4 cup carob powder

10 drops liquid stevia

a dash of chocolate essence

About 2 cups water, maybe a bit more

A little oil, for frying.

Mix the flour and the carob powder. In a separate container, whisk together the egg replacer and soy milk. Now add all the wet ingredients to the flour mix. You might need more water- you want it to be nice and runny, easily pourable. Whisk well. Now, you know the drill. Put a little oil into either a non stick or cast iron frypan and set it to medium heat. Pour 1 pancake’s worth of batter into the pan and leave it alone until the bubbles pop. If you want a crepe instead of a pancake (like photo 2), use a spatula to spread to batter out so its very thin. It’ll cook really quickly.

Serve with avocado carob pudding:

1 ripe avocado

1 Tbspn carob powder

1 drop choc essence

4 drops liquid stevia (or if you have a really sweet tooth you can add more!)

As much water as required to make it your desired consistency.

Mash the avocado and add the rest of the ingredients. Serve on the pancakes! .

Voila! Chocolate cravings gone, breakfast sorted!

Sugar free date and carob cake with avocado frosting!

Happy 22nd birthday to a wonderful best friend/ all round good chap Jamie- date and carob cake!

So. It was Jamie’s birthday yesterday, and it definitely called for date (the fruit) cake. Jamie and dates go together like.. uh.. fish and water? Anyway, you get the point, they are her favourite. Jamie is also on the wholefoods buzz and so I decided to make a datey- caroby sugar free cake. Ok, so it still contains white wheat flour and oil, but hey, what better day to eat white flour?! This would be a cinch to make gluten free too with buckwheat flour, rice flour, tapioca starch and xatham gum flours. It may just be slightly drier than the glutenous variety.


3 cups pure plain flour

3 tspns baking powder

1 cup carob powder

1 Tbspn egg replacer

1/4 cup apple cider vinegar

3 cups dates soaked in 3.5 cups water

1.5 cups suflower oil

1 few tbspns soy milk


Preheat oven to 180 degrees celcius.

Soak the dates in warm but not boiling water (you are going to add them to the cake mix soon and don’t want them too warm so that they react with the baking powder)

Meanwhile, mix the flour, baking powder, carob and dry egg replacer.

With a stick mixer/ blender, mix the date and water mix so it is a smooth thick paste. To this, add the sunflower oil and apple cider vinegar.

Add the wet to the dry ingredients and mix well. I needed a few tablespoons of soy milk to get it to the perfect consistency.

Pour mixture into two greased and lined cake tins.

Bake for.. (I forgot to time it, I ate breakfast while they baked).. I think it was about half an hour. Anyway, I baked them until a knife stuck into them came out clean. It won’t be totally smear free.. this is a very moist, fudgy cake. Someone (I think it was GT) said it had an almost cheesecakey texture. Hmm, I don’t know about that!

Yes, this is a very moist cake…and dense. If you’re a sponge cake kind of person, perhaps this is not your piece of cake 😉

Now, to top it all off.. Avocado and carob frosting


2/3 cup dates

1/2 cup carob powder

1 large ripe avocado

3 tbspns maize cornflour (cornstarch), mixed to a thick paste with 3 tbspns water

10 drops liquid stevia


put everything into a food processor and process!

If you want it thicker, add more corn starch and water mixture.

Use 1/3 of the frosting to stick the two cakes together (once they are cool of course), and the rest to cover the top and sides.


To decorate I put on some halved apricot, date, cashew and coconut bliss balls, and a big sprinkle of coconut- oh, and a few fresh flowers!

Datey caroby coconutty cake, part way through demolition..

Anyway, it must have been ok, because Jamie and I went out, and when we returned, half of the cake had been eaten by some unknown rascal! 😛 Or rascals. It’s ok rascals, we forgive you, apparently it was too rich to eat much more anyway.

World vegan day.. sushi and cupcakes anyone?

It’s world vegan day. I admit, I completely forgot. This happens every year 😛  Still, I cooked a vegan meal for 30 so that’s not a bad way to spend world vegan day! I would never have posted something as boring as I did this morning if I had remembered *face palm*. Ahem, onto bigger and better things like… this little beauty!



The menu today was

  • sushi
  • wasabi sauce (waaay toned down wasabi!)
  • asian-y stir fry
  • Japanese coleslaw with tofu mayo
  • Homemade cola drink

aaand.. vegan jammy vanilla cupcakes topped with carob mousse. These babies are definitely a sometimes food. Don’t be fooled by the word “carob!” But anyway, what better day to blog a treat than today?


I know you’re all perfectly capable of making sushi/ googling how to make sushi! I won’t insult your intelligence. :d

Vegan mousse cakes:

Don’t let the innocent cupcake fool you: these are a vehicle for mousse.

Make a batch of regular vegan vanilla cupcakes such as these.  If you plan to make them gluten free, substitute 1/3 rice flour, 1/3 quinoa flour, 1/3 buckwheat flour and on top of this 1 tspn xantham gum and 1 tbspn tapioca starch. Fill each muffin case up 1/3 full, fill with strawberry jam and add a bit more batter over top. Bake like the instructions say..

Now, mousse.

250 grams firm silken tofu

170g extra virgin coconut oil

1/2 cup soy milk

1/2 cup carob powder

3/4 cup raw sugar OR 75 drops liquid stevia

1 tspn vanilla essence


Melt the coconut oil in a pan. Meanwhile, in a food processor, mix the rest of ingredients until smooth. Add melted oil and process. Transfer to a bowl (stainless steel is good, it makes it firm up faster) and let it set in fridge for 2 hours.

Once cupcakes are cool, pipe a swirl of mousse around them, and sprinkle with coconut.

Happy world vegan day!

Chewy carob coconut cookies.. sugar free, oil free!

Today we all moved out of the flat I’ve called home for months, and for the occasion I decided to make some cookies. Sugar free ones of course! Somehow, a sweet treat or two takes the edge off a day like this. Anyway, this move is the reason I haven’t posted in a few days… it’s been a full on week.

Date cookies- in nz we call them biscuits.. sugar free, oil free, gluten free, vegan but not taste free.

Carob, date & coconut chews

3 cups dates

1 cup carob powder

3/4 cup buckwheat flour

3/4 cup rice flour

1.5 tspn baking powder

1/2 cup soy milk

1 Tbspn vanilla essence

pinch of cinnamon

1/3 cup dessicated coconut




Soak dates in enough boiling water to cover them. Pour off water (you can use it in something else if you like) and mash dates to a smooth paste. You can use your hands for this, but a food processor/ stick blender is the easiest way and yields the best date paste.  Now add all dry ingredients, and then the soy milk!

The batter for these was quite moist- like really sticky. I had to drop spoonfulls of it onto the baking tray, I couldn’t roll it into balls. If your mixture is too solid, you should add some water. The moist batter yields chewy  cookies, otherwise they’d be like little rock cakes..!

Bake at 180 degrees Celsius for 15 mins. They’ll firm up a little more when you take them out.

Oh, and these last for ages without going off! Yay! Last time I made them I made a huge batch and we ate them for about a week, and they were still great after 7 days. Then they ran out, so I couldn’t continue the experiment!

Enjoy these healthy “treats!”

To die for vegan coconut cream pie

Vegan coconut pie

This is definitely a treat! And a feast for the eyes too. Pia and I (my wonderful miniature Argentinian friend) were discussing the merits of tofu cheesecake. Well, actually, I was, and she was saying that it was not an appetising thing at all. This left me determined to make a good tofu cheesecake to prove her wrong! The problem with this is, vegan cream cheese is not something you can readily buy in New Zealand- and where you can get it, its so expensive!

So, coconut cream pie was my next idea, and it turned out beautifully (if I do say so myself!)



Shortbread crust (From the joy of vegan baking, page 213)

1/2 cup vegan margarine

1/4 cup icing sugar

1 cup and a couple of tablespoons white flour.


125grams soft, silken tofu

3/4 cup coconut cream

1 cup raw sugar

1/4 cup margarine (or coconut oil) melted

1/3 cup coconut, toasted

3 Tablespoons white flour

1 tspn vanilla essence

Topping (carob icing)

2 tbspn carob

1/2 cup icing sugar

hot water to make a thick paste


Preheat your oven to 180 degrees c and set to bake.

Make the crust by creaming the margarine and sugar with a hand blender/ your hands/ a spoon.. whatever you like, really!

press the crust into a pie pan, preferably with fluted sides (its just so pretty!)

Now, chuck all the filling ingredients into the food processor and give her a whirl. You need to pre toast the coconut, which you can either do on the stove in a fry pan, or in the oven. However, in a fry pan is about 600 times faster. 😉 reserve some of the coconut to sprinkle over the top of your completed masterpie(ce).

Put the filling ingredients into the raw crust, and bake for around 25 mins- 30 mins, until the sides are nice and brown, and the top is going slightly golden in places.  Sprinkle the remaining coconut over the top. Leave on the bench to cool for half an hour, and then refrigerate for an hour before serving. The filling should be nice and firm, kind of like cheesecake, by the time you put it in the fridge. One of the 5 I made didn’t firm up, so I put it back in the oven for another 1o mins.

Make the carob icing and drizzle over the top attractively!

Vegan coconut pie with tofu base

Pie tastic!

Carob banana cake (GF, Vegan)


Today is my friend Radha Prasad’s birthday, and we’re staying out at muriwai beach for a few days, so it was definitely a cake occasion. There was only one small glitch in my plan: Today happens to be ekadasi, a day that happens twice a month, during which practitioners of some yoga paths choose to refrain from eating grains and beans. “A cake without grains?” I hear you say. Well, lucky for us, buckwheat technically doesn’t count as a grain, and neither does quinoa.

Buckwheat flour is great. I love it so much. The only thing is that it has quite a drying quality- it tends to yield baked goods that have very little moisture. However.. bananas balance out the drying effect of the buckwheat, so buckwheat banana cakes are sure to be a winner!


1.5 cups buckwheat flour

3/4tspn baking soda

1/2 cup carob powder

1 tspn cinnamon powder

1 cup sugar

3 bananas (brown bananas are great!)+ 1 for slicing over the top

1 cup oil (I used sunflower)

1/4 cup water

1 tbspn apple cider vinegar


Preheat the oven to 180°C. Mix together all the dry ingredients in a bowl. Then, using a stick mixer, a fork or your hands (I used the latter) mush the bananas into a nice gooey liquid. Add all the wet ingredients to the dry ingredients and mix well. Grease a cake pan (mine was 10 inches/ 25 cms diameter) and pour in the cake mixture which should be pourable but not too liquidy. Bake for 35-40mins until a knife comes out clean. Dust top with carob powder and slice a banana over the top. So easy! That’s all there is to it. 🙂


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