Recipe by Michelle Irwin Raw food chef in Sugar Free Raw Desserts
3/4 cup raw almonds
3/4 cup shredded unsweetened organic coconut
2 tbs raw carob powder
2 tbs raw ( or alkalized) organic, fair trade, cocoa powder
2 tbs pure water
pinch of unrefined sea salt
1/2 tsp NuNatural vanilla stevia drops
1 tbs liquid vanilla (alcohol free) or two pinches of raw vanilla ground
Place nuts in food processor and mix until a fine powder is achieved. Do not over mix, or it will turn into nut butter. Add the coconut and sea salt, and process again until you have a nice desired texture with the coconut.
Add remaining ingredient sand process until mixture sticks together.
With a spatula, press the mixture tightly into the pan and chill for at least an hour. Store in fridge for 3-5 days in a sealed container (Who is she kidding?!)