Unlike traditional baked scones, these raw cacao scones are prepared in a fraction of the time. They are the perfect accompaniment to a holiday brunch or tea.Print
Raw and Naked Cacao Scones
Recipe developed by the Naked Food Chefs
- Yield: 8 Servings 1x
- 1 cup rolled oats
- 3 organic carrots, washed and peeled
- 1 banana
- 2 Tbsp. raw cacao
- 1/2 cup coconut flakes
- 1 cup dates, pitted
- 1 cup mixed raw nuts and seeds of your choice such as sunflower, pine nuts, Brazil nuts, cashews, or almonds.
- 3 Tbsp. cacao nibs for topping (optional)
- In a food processor, blend all ingredients (except optional cacao nibs) until a paste is formed. Transfer to a silicone pie dish and press the mixture into the dish. (There is no need to oil the dish; the silicone will allow the scones to be removed easily). Refrigerate for 30 minutes if desired. Place a larger serving plate over the pie dish and invert quickly but carefully, so as not to drop either dish or scones. Slice into 8 wedges and sprinkle cacao nibs over each scone. Serve and enjoy!