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  1. Emma (Namaste Everyday)

    thanks you for posting this! I’ve been dying to find an easy recipe for a vegan “chocolate” cookie. And for the record, I adore carob 🙂

  2. Victoria (District Chocoholic)

    I want to graph the undulation function of biscotti. Sounds like fun. For a Saturday night.

    Carob tastes like banana to me. Not saying that’s bad. It just tastes like banana.

  3. Leah

    not sure about the carob, but the last time i tried it was years ago…..would be loverly with cocoa though.
    This is a must try thanks Hannah 🙂

  4. Ricki

    Oh, my goodness, this sounds totally divine to me! And seeing that it doesn’t have the usual dates in raw desserts, I can actually make this–whoo hoo!! Yay! Yippee! Seriously, thanks so much for entering this in the SOS Challenge this month. Such a great entry. 😀 (And sorry to say that I LOVE the combination of orange and chocolate. . .can’t win them all, I guess).

  5. Hannah (tickledtofu)

    Oh dang those look SO GOOD. I’m totally making a batch asap!

  6. Hannah (tickledtofu)

    Oh dang those look SO GOOD. I’m totally making a batch asap!

  7. Fiona

    Looks great 🙂 I used to eat carob all the time.

  8. Johanna GGG

    well I can’t quite come at carob but I could imagine doing these with cocoa – because bizarrely though I am not hugely into raw, I really dislike the crunchiness of biscotti so a raw version appeals – so raw wins over biscotti

  9. Averie (LoveVeggiesandYoga)

    wow, that looks soooo good!

    and per your last comment to me, didnt realize they didnt sell angel food in the stores in your area of the world but you’re right, they probably dont and you’re right, that’s a lot of wasted yolks. lol

  10. msihua

    I had never heard of carob until this post whereby I did some research (Google) and have discovered that they are 100% fat free! Now that is a bonus and I can almost forgive you for another raw vegan recipe 😛

  11. Conor @ Hold the Beef

    My only experience with carob is from primary school. For 10 cents you could get a little paper package of “carob whirls” which were like little chocolate drops. But, you know, made of carob.

    As far as I was concerned, they tasted like chocolate. I didn’t realise the horror and disgust that carob caused, and thought it was a pretty good way to spend 10 cents.

    Of course, back then my favourite lunch was a sausage roll and choc milk so I think my palate has changed a little. I bet I’m still as crap as lifting up that little flap to stick your straw into the choc milk though.

  12. Kari @ bite-sized thoughts

    The title of this post sent a shiver of excitement down my spine 😀 I love carob (as you say, not as an alternative to chocolate, but in addition to) and biscotti are one of the things I’ve missed since cutting out eggs. Thus, this recipe made me happy. I shall be making it!

  13. Anna Johnston

    Well look at you Missy, this actually sounds pretty darn fabulous. Maybe rather than the raw vegan cheese you were going to bring to the party, you might whip up a batch of this here. I wont attempt any raw vegan cooking until our afternoon of baking OKAY?
    Cant wait to hear about Curry for the parentals or birthday dinner. 🙂 PS: My invite clearly must have gone missing in the mail…. right????

  14. Lorraine Not Quite Nigella

    Let us unite in our hate for orange flavored chocolate! And hmm perhaps you’re right, the best way to approach carob is to not think of it as a chocolate substitute at all. Just a different creature entirely!

  15. Lauren

    The biggest Hannah-like change I’ve made recently is the regular consumption of Nutella-topped oatmeal. Pretty much half Nutella, half oatmeal.

    As for this vegan carob biscotti business, I would purchase it from a store, or I would eat it if you made it for me, but I am not nearly patient or skilled enough to make it myself. The first step is finding out what carob is, I think.

  16. Louise

    I do know who I am. And I think as I read the title of this, my shoulders slumped somewhat. I am definitely in the carob hater camp. I hadn’t had any in years, until I tried some a few weeks ago. Had to spit it out, it was so awful. It was something bizarre like carob coated crispbread or something. Bitter, and horrible. Anyway, I read the whole post- how could your loyal public not? And then I found your cocoa suggestion, and thought, hmmm maybe that would be ok. And then, I realised that I had everything I needed sitting in the cupboard except the pecans. And then, I was going out shopping in half an hour anway. So – I bought some pecans. And then I made this! It’s in the fridge right now. I know why you didn’t have a picture of the whole uncut biscotti- it’s rather scatological isn’t it? I’m not going to sell it as raw vegan biscotti to the family- although I suspect I may get more of it to myself if I did. I’m planning on calling it pecan slice. And seeing what they think (they don’t turn down dessert all that often). I made a slight adjustment of course, but you’ll have to wait for my post to see what I did.

  17. Errign

    I tried carob once a long time ago and thought it was yucky, but that’s also probably because I was thinking of it as a healthy chocolate substitution…not saying I’d like it anymore now, but perhaps!

    Either way, these look yummy!

  18. veganlisa

    Sounds like an amazing addition to the SOS Round-Up this month! I’m slowly gaining an affinity for carob. I think a bite of biscotti might just push me over the edge into adoration.

  19. Agnes

    See you next post. BFF out!


  20. Kath (My Funny Little Life)

    Whee, fancy! 😀

  21. Alayna @ Thyme Bombe

    I love the stuff! I love orange chocolate too though. What about orange flavored carob, would that make your head explode?

  22. Hannah

    Your non-traditional shapes look quite stylish! Like a more modern interpretation, perhaps? I’m also a fan of carob, and feel like it’s very much sold short because everyone compares it to chocolate. It will always disappoint in that case, because nothing like chocolate, other than chocolate! Anyhow, you’ve done carob justice today- These look fantastic!

  23. Camille

    I’m sure I’m one of those you thought would be scared away. I would definitely eschew carob in favor of cocoa, but I have trouble with the idea of a raw biscotti. I mean, doesn’t biscotti mean “twice cooked?” These aren’t even cooked once! What’s the deal with that? 😉

    1. Louise

      I agree Camille. I decided to call them uncotti. Definitely not biscotti- which does mean twice cooked. There is a lot in a name though. I made these yesterday. I told the family it was “pecan slice”.

      1. Camille

        Pecan slice sounds WAY more appetizing than uncotti. 🙂

  24. Emma

    From the first photo I briefly thought I was looking at some sort of ocean-dwelling clam or mussel. I suppose I left my brain (and heart!) down south at the beach:)

  25. Maria @ Scandifoodie

    With my oven still down (yeah, the new one!) these sound like the perfect thing to make! I love using carob as a chocolate substitute.

  26. Heidi - Apples Under My Bed

    No, Hannah, I LOVE the idea of this. Although the curry does sound amazing too…
    Heidi xo

  27. fatbooo

    You know what?

    … I’ve never eaten carob before… *blush*


  28. muppy

    the raw food trend does intrigue me, looks really tasty, i quite like carob but i hate orange and chocolate too 🙂

  29. Lisa (bakebikeblog)

    ooooh t-t-tasty indeed!!!

  30. Nic@diningwithastud

    I remember having carob as a child and really hating it. Iv not tried it in my adult life – I’ll have to give it a go 🙂

  31. Jerome Pink

    lol, way to put up something I could maybe have just as I am finishing my fast and megga hungry. Looks good, we will have to do a raw food dinner sometime 😛 How was Melbourne?

    PS now have a blog. Very exciting. Probably need to post less but have been having a good time with it.

  32. The Teenage Taste

    I don’t even like carob that much, but even I have to admit that these look pretty darn delicious. I love biscotti!

  33. Helen (grabyourfork)

    I never understood orange chocolate until a stint in the UK where it’s EVERYWHERE. Terry’s Chocolate Orange? So much fun!

  34. Priyanka

    Bookmarked, I am making this today! I actually like carob esp. the chips! Cannot wait to see the curry you made for your parents.

  35. Amber Shea @Almost Vegan

    Oh my gooosh, these look wonderful! Like fudgy brownie carob fridge-cookies. I don’t think I would’ve even bothered shaping them.

  36. Rice Kernel

    So curious! I think my friends will be clamoring over this. Thank you, Hannah!

  37. Aarthi

    This looks yummy….you have a lovely blog…I am having a giveaway in my blog..Y dont you check and join that

  38. Amy @ Simply Sugar & Gluten-Free

    Hi Hannah! I love your take on raw biscotti – I would have never thought to make it that way. I host a weekly link-up event at my blog called Slightly Indulgent Tuesday – I’d love for your to join in. Your spin on food would be a great addition to the other recipes there.


  39. Junia @ Mis Pensamientos

    your sweet and savory carob biscotti looks fabulous! 😉 and congrats on winning that cookbook! i got the maple syrup and i’m psyched!! yay~~ 🙂 have a good day! just found you on twitter! mine is “juniakk” at mis pensamientos!

  40. Yvonne

    Am I the only one who has made this recipe?
    I liked them – they are like the raw nut truffles that are so popular right now.
    The carob gives these a special, quite well pronounced, flavor.
    A nice change to the usual chocolate truffles.
    I made them like normal cookies, flat and round.
    Thank you for the recipe and for having such an entertaining blog!

  41. Heather

    Visiting from A Strong Belief in Wicker

    This sounds great. Will be giving it a try. My post today is a vegan book by interantional award winning athlete Brendan Brazier.

  42. Sarah B @ Bake + Bike

    Well it just so happens that I’m a carob fan, and the idea of raw biscotti is most tantalizing!

    I like your comment about the direction of the wind outside one’s home affecting the food processing =p

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  44. rosyapple

    I love carob. But the whole beans. My grandma used to have a carob tree and she used to give us (and the goats!) carob pods to chew on. yum

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