That’s okay. I accept our differences, and love our friendship regardless. If you’d prefer to run away and come back later, for example when I post about Friday’s restaurant birthday dinner (which was neither raw nor vegan) or the curry I cooked for my parents when they returned from Japan, I’ll understand.
I have to say, though, that in doing so you’ll be missing out.
Well, look, if I’m honest, this isn’t a recipe that will convert you if you utterly hate carob. If you utterly hate carob the way I, for example, utterly hate orange-flavoured chocolate, then make this recipe with cocoa instead. Because apart from the carob, how can you not desire the ingredients used here? Nuts, coconut, vanilla, cinnamon, sweetener. What’s not to love?
I don’t perceive carob as a chocolate substitute in the slightest, but I don’t mind it as an entirely unique and slightly-bizarre flavour in and of itself. I like the way the butteriness of the nuts and coconut play off the carob in this raw biscotti to create a treat that is firm straight out of the fridge, yet melts into a soft and undulating richness in your mouth. Yes, my biscotti undulates. Doesn’t yours?
This recipe is my entry into Ricki’s and Kim’s SOS Carob Challenge. Those of you who stuck around for the entirety of this post and didn’t flee in the opposition direction from the get-go, I applaud you.
After all, life is best approached as an adventure, right?
- 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.)
- pinch salt
- 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.