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.

Raw and Naked Cacao Scones

Yield: 8 Servings

Raw and Naked Cacao Scones

Recipe developed by the Naked Food Chefs


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!