20 Nov 2014


Woah. The deliciousness of this recipe was an accident, but that makes it even better. I made pecan milk yesterday morning and decided to add a little to my smoothie because nut milk in smoothies takes them to the next level. Every time. What I didn't realize was that the tap water I used to make the milk was hot, so I ended up with warm pecan milk. To this I added frozen bananas. What happened? The warm liquid made the bananas taste baked - like banana bread! By chance I had also thrown in some nutmeg so the spicing was perfect. I couldn't believe it! Seriously it tastes like banana bread batter (the main reason I woke up every morning as a child: to eat banana bread batter when my mom so happened to be making BB loaves). I decorated it with some carob syrup and pecans to make it look pretty. Then I inhaled it. 

You might be asking: what is carob syrup? Well lemme tell ya. I have just been to Israel - yes, I know, huge news and trust me I will be sharing ALL my adventures there with you soon - where delicious healthy food is eaten by all as part of tradition. The middle east has a long history of holistic medicine and a diet based around locally grown plants. So without giving too much of my Israeli stories away in this post, I will say that something they grow easily there is the carob fruit! In fact they have so much of it that often you will see carob pods lying around in the dirt, unused. But carob is super good for you! It's cleansing, healing and full of important nutrients. Besides, it tastes great and is often used as a chocolate alternative. So a popular treat in this part of the world is carob "honey". It actually has nothing to do with bees, so I'm calling it syrup. That way my fellow vegans won't get confused and flip out. I say that with love. 

How does one MAKE carob syrup? Take a giant pot filled with carob pods, add water, ferment for a few days, remove the pods. Then reduce the liquid with a bit of heat until all you are left with is a sweet, creamy syrup infused with carob goodness! It's like magic to me. I can't get over it. I personally LOVE carob so I was thrilled when I was given a little jar of this bronze-golden liquid to take home.  I will be using it very sparingly (in other words I will be putting it on everything because it's so damn delicious I can't help myself). 


Pecan milk:
Handful of pecans (preferably soaked for 6 hours)
2 cups warm water 

3 frozen bananas
1 persimmon 
1 teaspoon nutmeg powder
1 teaspoon carob syrup 
A few pecans 

To make the pecan milk: blend the pecans with the warm water until smooth, strain through cheese cloth or a nut milk bag if you want. I did. 

To make the smoothie: blend the pecan milk with the bananas, persimmon and nutmeg until smooth. Decorate with carob syrup and pecans. YUM. 

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Tova said...

This looks sooo good! Never had carob honey/syrup, would love to try it.

Looking forward to hearing about your trip!

Melanie said...

Looks amazing! I've found carob syrup here in North Van, but didn't buy it because I didn't quite know what to do with it - I will try and pick some up soon and give it a go, thanks for the inspiration!

Natasha said...

Yum, looks great, and I do love me a banana smoothie. I sampled some "carob chips" from my grocery store's bulk section when I first saw them and quite liked the taste so I'm sure the syrup is delicious too!

Chavi said...

Can't believe you didnt mention your trip before! I live in Jerusalem!!! Hope it was a good one!

Abby @ The Frosted Vegan said...

Banana bread in a smoothie?! LOVE!

Quincy @ Shugurcån said...

I LOVE carob syrup! I didn't know anyone else even knew about it. It's great mixed with tahini and coconut flour for a bliss ball, or spooned over sweet potatoes.

theveganscholar said...

Ahhhh this looks perfect! :) I really need to prepare my own food more often.

Ana's Rocket Ship said...

This looks amazing!

Meghan said...

This looks and sounds like heaven! x

Süss said...

There is a bottle of carob syrup sitting on my shelf since I came back from holidays in Cyprus... Thank you for this recipe and keep them coming!! I saw allot of carob threes in Ibiza this summer too.
If you visit Spain you can refill your stacks of carob... well in any shape.. flower, syrup, beans...
And if you visit Ibiza, there is amazing RAW food restaurant called 'WILD BEETS'. They have juice and smoothies bar on the beach with most amazing sunset on the island called BENIRRAS. There is the cutest art and craft market on weekends there and people come to salute the sun with drum music at sunset...
Trust me, it should be on the bucket list!
Thanks again for the recipe and this trip down the memory lane. Big hug!!