Elixir Eats: Carob Coconut Loaf.

Feast your eyes on our Carob coconut loaf! It is rich, moist and quite dense, pefect to slice off and smother in jam or coconut butter with afternoon tea!

Carob is a fantastic alternative to cocao if you need to avoid the caffiene. It is still very rich in magnesium and tastes just as good as cocao!

Ingredients

2 cups desiccated coconut

1 1/2 cups buckwheat flour

12 medjool dates, roughly chopped

3 very ripe bananas

4 tablespoons carob powder

3 tablespoons chia seeds

2 tablespoons psyllium husks

2 1/2 cups filter water

3 tablespoons coconut oil

1 cap vanilla extract

pinch himalayans salt + cinnamon + nutmeg

coconut butter + cocao nibs for decorating

makes 1 lovely loaf

Prep

Pre heat oven to 140 degrees.

Line a rectangular loaf tin with greaseproof paper.

How we did it

Place all dry ingredients in a food processor and mix together well.

Add the bananas and coconut oil and continue to blitz well.

Keep adding the water slowly, to allow the mixture to absorb it evenly.

Pour into the loaf tin, then stir in the medjool dates by hand.

Pop into the oven and bake for 1 hour, checking regularly.

Take out of the oven when the loaf is ready and set aside to cool.

In the mean time, melt down coconut butter so it is really runny. This is best done using a baine-marie to avoid burning the coconut butter.

Drizzle over the cooled down loaf, sprinkle with cocao nibs and enjoy!

ELIXIR TIP: Enjoy with a cup of warming herbal tea!