Carob & Sprouted Pumpkin Seed Bites

I’ve been doing a little experimenting with carob powder. I find it to have such a unique taste! Sweet but not too sweet, similar to chocolate but with other interesting layers of flavor. It’s very enjoyable and it works perfect in these little bites. They work great as little energy bites for a hike or just the right size snack when you’re craving something sweet. They also taste equally delicious straight out of the freezer! Carob is high in fiber and minerals, a good source of antioxidants, doesn’t contain caffeine, low in sodium, naturally low fat, and can also work in many recipes as a chocolate substitution.

Carob & Sprouted Pumpkin Seed Bites

*Makes 24

1/2 Cup of Otto’s Cassava Flour

5 Tablespoons of Rice Bran Oil

1 Cup of Coconut Sugar

3/4 Cup of Carob Powder

1/4 teaspoon of Celtic Sea Salt

1 1/2 teaspoons of Pure Vanilla Extract

2 Eggs

Organic Raw Salted & Sprouted Pumpkin Seeds

Preheat the oven to 325 degrees and lightly oil a mini muffin pan. Whisk the oil, sugar, carob, and salt in a small saucepan and heat on low stirring consistently until smooth. Add the eggs and vanilla to a mixing bowl and slowly add the warmed mixture as you beat the eggs and vanilla. Mix in the flour and spoon into the mini muffin pan. Sprinkle a few pumpkin seeds on each bite and  bake for about 15 minutes or until they bounce back and a center test comes out clean.