Love chocolate but want a healthier alternative? Satisfy your sweet tooth with our Carob, Almond and Blueberry slice.
Carob is a chocolate lover’s delight as it’s not only delicious, but it’s also high in protein, a good source of fibre, contains essential vitamins, and is low in fat and caffeine free.
This recipe also contains Lucuma powder (optional) which is a Low-glycaemic sugar substitute, rich maple-like flavour, full of vitamins and minerals like beta caratone, niacin, calcium and iron.
2 cups almond meal
½ cup coconut flour
2 tbsp ground cinnamon
1 tsp baking soda
¼ tsp sea salt
¼ cup carob
1 tsp lucuma powder (optional)
1 apple grated
¼ cup honey
¼ cup coconut oil
¼ cup orange juice + zest
2 tsp vanilla
½ cup blueberries
Preheat oven 180˚C. Lightly spray a 20cm square cake tin and line with baking paper.
Combine almond meal, coconut flour, cinnamon, baking soda, salt, carob and lucuma powder in mixing bowl. In a separate mixing bowl combine eggs, honey coconut oil, orange juice and zest, vanilla and blueberries. Gradually add wet mix to dry mix and combine together.
Pour mix in baking tray bake for 15 mins approx. Serves 10
Serve slice with Golden Door’s Cashew Cream, fresh blueberries, strawberries and garnish with some fresh mint.
1 ½ cups raw cashew nuts(soak for 30 mins)
1/3 cup coconut water
3 tbls maple syrup or coconut nectar
1 tsp vanilla
Blend together until smooth.
Try our slice today and tag your photos on Instagram and Facebook #goldendooraustralia
Recipe by Golden Door Executive Chef David Hunter