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Carob and raisin muffins

Prep Time:

30 mins

Total Time:

15 hours





About the Recipe

These muffins are a great raw vegan take on a conventional chocolate muffin and are a lovely treat.



800g of peeled and chopped pumpkin

1.5 cups of ground almonds

2 cups of dates

3 tsp of psyillium husk

4 tbs of raw carob

1 cup of raisins


1 cup of soaked dates

2 tbs of ground almonds

2 tbs of raw carob

1/2 -3/4 cup of water to blend


Step 1 Make the muffins by putting all of the ingredients into high speed blender and blend until smooth but of simular consistancy to dough.

Step 2 Spoon the muffin dough into 8 large muffin cases.

Step 3 Put the muffins into a dehydrator for 15 hours on 110f.

Step 4 After 5 hours dehydration cut the muffin cases off of the muffins and put back into the dehydrator for another 10 hours.

Step 5 Make the syrup by putting all the ingredients into a bullet blender and blend until smooth.

Step 6 Put the muffins onto serving plates, pour the syrup over the top of each one, serve and enjoy.

Chef's Tips

  • For this recipes you will need a high powered blender and also a bullet blender to make the syrup as there is not a large amount and it could be challenging to remove from a large deep blender.

  • For this recipe you will need a dehydrator.

  • For this recipe you will need 8 disposable, dehyrator worthy but sturdy muffin cases, 2 inches wide, 1.5 inches tall, and that are able to be cut open and disposed of after use.

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