Carob Crunch Cups

The great thing about this sweet snack is that its sugar-free. The natural sweetness of the carob combined with a bit of lucuma and coconut do the trick at sweetening the cups without adding anything else. Enjoy!


  • 1/2 cup lucuma coconut creme
  • 6 tablespoons carob powder
  • 2 tablespoons lucuma powder
  • 1/4 cup melted coconut oil
  • 1/2 teaspoon vanilla bean powder
  • 2 pinches stevia powder, optional
  • 3-4 tablespoons buckwheat crunchies* and/or anything else crunchy


  1. Add the coconut creme to a bowl and sift the carob and lucuma powder in.
  2. Add the remaining ingredients and whisk everything together.
  3. Stir in the buckwheat crunchies.
  1. To make buckwheat crunchies, soak raw buckwheat groats in filtered water for 2-6 hours (not too long or they will start going bad). Drain and rinse very well, until the water runs clear (this is important – get all the slime off or they will taste bitter). Spread on a dehydrator tray and dry at 145 F for 1 hour and then at 115F for 8 hours or until dry and crunchy. Store in a glass jar in the pantry for up to 6 months.
Heather PaceAbout Heather Pace

Heather became a health conscious vegan at the age of 14 after reading the book Fit For Life. She discovered new ways to enjoy her favorite foods, particularly her beloved desserts.  Heather’s curiosity was peaked when she stumbled upon a raw food restaurant at the age of 16, and by the time she was 18, she attended her first raw retreat for a month in California. Her passion for food led her to a two year culinary school program at the age of 18. Despite the fact that she wasn’t interested in most of the food being prepared, she gained valuable experience by learning the basics and all that the food industry has to offer. She went on to work in various restaurants, bakeries, and as a personal chef. Heather's serious sweet tooth led her to author four raw dessert ebooks: Just Desserts, Raw Party Parfait, Moonie Pie Recipes, and The Ultimate Raw Ice Cream Cake. She teaches raw food classes, and hosts dessert challenges on her site:

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