Sauces & Seasonings
3½ - 4 cups
Chef Savannah Muñoz
2 (7 ounces) packages carob pods, broken into pieces
¼ cup coconut oil
1 cup cashews
½ cup sunflower seeds
½ cup hemp seed
2 tablespoons plus 2 teaspoons granulated sugar
3 tablespoons honey
½ teaspoon pure vanilla extract
Preheat the oven to 350ºF.
Place the carob in a blender or food processor and spin until finely chopped. If needed, you can also process further in a spice grinder. Pass the carob through a mesh strainer into a bowl to remove any large fragments. You should have about 1 cup of carob powder. Mix in the coconut oil and set aside.
Place the cashews and sunflower seeds on a cookie sheet and toast in the preheated oven for 15 minutes. Remove from the oven and let cool.
Once cooled, place the nuts and seeds into a food processor and coarsely chop. Add the hemp seed and the sugar and process to a fine meal, scraping down the sides as you go. Add the rest of the ingredients and mix until it forms a ball. Use warm or store in the refrigerator. Spread on apple slices, toast, veggie crudite, etc.
To warm, place in the microwave for about 30 seconds.