By Iris Eastwood
2 cups Carob Chips
½ cup pumpkin seeds
½ cup sunflower seeds
½ cup raisins
½ cup chopped walnuts – or your choice of nuts
Add all ingredients together in a double boiler till carob chips melt. Scoop mixture into ice cube tray or mini cupcake pan. Place in freezer for one hour or till mixture has setup.
Options: Can use chopped dried apricots, pineapple, dates, etc. In addition, try adding
shredded coconut. You can also use coconut oil, coconut butter, or even coconut milk. This is a
very versatile recipe.
Yields: At least 24 – depending on the size you wish.
Healthy Lifestyle Center, 4300 No. River Rd., Rogue River – Cooking Class (Rogue River SDA Church)
Email: firstname.lastname@example.org Website: www.rrsda.com