The Raw Truth

Carob Devastation

The creation of this recipe was a celebratory moment in the world of raw cuisine. I always told stories about a cake I loved called “chocolate

devastation,” which was served at an upscale restaurant named Luma, in New York City. At The Raw Experience, we came up with this raw

version of a carob cake. I dubbed it Carob Devastation in honor of my favorite cake, and it became a permanent feature on our menu.

SERVES 8 TO 10

1 cup sprouted almonds

2 cups seeded, soaked dates, drained

1 cup soaked raisins, drained

1 tablespoon pure vanilla extract

3 cups carrot pulp (from juicing carrots)

2 cups chopped walnuts

2 cups sunflower seeds

1 cup fresh, finely chopped coconut meat

1 cup raw carob powder

2 cups Nut Crème

In a food processor, grind the almonds, dates, raisins, and vanilla. In a large bowl, mix the carrot pulp with the almond mixture. In a food processor,
grind the walnuts and sunflower seeds into a fine powder. In a separate bowl, mix the powdered walnuts and sunflower seeds, the coconut, and
carob. Gradually add the dry coconut mixture to the wet almond carrot mixture and stir well. On a serving plate, form into a cake shape and spread
the nut crème over the top.

Brownies