Coconut Date Carob Cabin

Carob and date make a naturally rounded combination, while toasted coconut adds a nutty aroma that keeps the sweetness interesting. Blend the date completely so there are no sticky pieces at the bottom. The coconut can be strained out after warming if you prefer a smooth cup. Carob tastes earthier and less bitter than cocoa, so let it have its own character. This is a gently rich evening drink with a toasted finish, rather than an attempt to copy hot chocolate exactly.

Ingredients

• 8 oz Unsweetened oat milk
• 1 tsp Carob powder
• 1 fruit Soft pitted date
• 1 tsp Unsweetened toasted coconut flakes

Make it

1. Prepare the ingredients as listed. Any grain, root vegetable or chestnut listed as cooked must already be fully cooked and cooled.
2. Blend the cold oat milk with any fruit, nuts, seeds, nut paste or cooked ingredients until completely smooth. Whisk powders with a spoonful of milk first if needed.
3. Pour into a small saucepan and add the remaining ingredients. Warm gently for 3–4 minutes while whisking; do not boil. Remove any whole peel or ginger slices before serving.
4. Thin with a splash of water if needed and sip once comfortably warm.

Benefits

Dates · a potassium contribution

Dates brings some potassium to this warm cup—a nutrient involved in normal muscle and nerve function, alongside a mellow, creamy base from oat milk.

Carob · a reason to linger

Warm carob with oat milk, dates, and coconut flakes and you get a gently sweet, roasted cocoa-like flavor in a cup made for small, comfortably warm sips.