The slice is baked flat, then cut with a cookie cutter and stacked up and held together by a simple but tasty mix of avocado, honey and carob, as the icing or frosting. The flour used here is coconut flour, but I’m sure any flour that you have will work. Servings will vary according to the size of your cookie cutter and how high you stack. You can make this vegan by using maple syrup instead of honey. I used a bit of molasses sugar as well. Raspberries can be substituted with other types of berries.
Plantain Pear Carob Slice Recipe
2 to 4
1 peeled and diced green plantain, 1 diced pear, 1 punnet or more fresh raspberries, 1 lemon juice, 3 tablespoons coconut flour, 3 to 4 tablespoons honey or whatever you use to sweeten, 5 tablespoons olive oil, 5 tablespoons carob powder, 300 ml coconut milk
1/2 an avocado, 2 tablespoons honey, 2 tablespoons carob
Cook in a pan or pot the plantain, pear, lemon juice and just a few of the berries, leaving most for topping. Add about a quarter a cup of water and let it cook till the plantains turn mushy, occasionally stirring and crushing them. Cook till the water runs dry. Take it off the heat and let it cool down
Once it cools down transfer to a mixer, or blender or bowl for hand mixing. Add the carob, flour, olive oil, honey and coconut milk. Mix very well.
Pour into a wide flat lined baking tray. I used 13,5 by 9,5 inches. Bake at 220 degrees celcius for 30 minutes
When it’s done take if off the oven and cut rounds or whatever shapes with the cookie cutter and leave it cool.
While it’s cooling mix the frosting. Just mix the avocado, honey and carob to a smooth consistency.
Transfer the round slices carefully to a plate and add the frosting using a spoon and a knife to spread, between the slices as you stack them high. To frost all over you may need to make double the frosting.
Tasty Plantain Pear Carob Slice