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.

IMG_4504It’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.

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