I’m going to have to vote Christa most popular for this really amazing recipe. Besides being a smart candy alternative for your kiddos, it’s also a super healthy, energy-packed treat for pregnant moms or parents in need of a pick-me-up. This one is going to live around our house for a long, long time. Yum.

Some recipes are very magical.

When my family and I relocated to the Comox Valley almost one year ago, I found myself timidly immersed in mom & tot groups week after week, looking to connect with local parents and schedule some sanity-preserving play dates.

It appeared that being a stay-at-home for nearly two years had taken its toll on my social skills. Shyness set in, and over the next several weeks, I was a nearly mute play group mom, watching my son happily interact with his peers, while I tried to muster up the courage to make contact with mine.

It wasn’t a completely debilitating social awkwardness, and my self confidence was sufficiently higher than rock bottom, but still I grappled with an opening line- something smoother than “Hi, I’m Christa. I’m new here. Will you hang out with me?” Nothing seemed to come naturally, and I felt like more of a dorky mom with each week that passed.

Finally, one morning at our usual playgroup, I overheard a group of women talking passionately about the Raw Food Movement. They spoke of raw toddler snacks made with food dehydrators, and other super cool uncooked treats they enjoyed.

Food! Something I could talk about! I piped up and spoke of a fabulous raw recipe I had recently discovered in a 1970’s thrifted cookbook, The Book of Whole Meals by Annemarie Colbin. Excitement ensued.

The following week I showed up with a tin of delicious Tahini Candies to share, and left with a piece of construction paper scrawled with the emails of mommies who simply needed the recipe. I don’t know why it took me so long to realize that good food is the way into any social circle.

Here is the tasty & nutritious recipe- suitable for wheat-free, dairy-free, sugar-free, vegan, and raw food diets, as well as social advancement.

Tahini Candy

1/4 cup almonds
1/2 cup tahini
1/4 cup maple syrup
1/4 tsp almond extract
1 Tbsp carob powder
1/4 cup grated coconut

Preheat oven to 425F.

Spread the almonds on a baking sheet and roast in the oven for 5 minutes. In a small mixing bowl, blend the tahini, maple syrup & almond extract, beating vigorously for 3 minutes until a stiff ball forms and the oil begins to separate; stir in the carob powder. As the mixture stiffens, press the dough against the sides of the bowl with a spoon to express the oil, then pour off. Allow the dough to sit for 1 to 2 minutes. Remove the almonds from the oven. Press and drain dough again and place in a napkin or paper towel; squeeze to absorb excess oil. Chop the almonds and add to the mixture. Place the mixture on a piece of wax paper (so it won’t stick to the chopping board) and roll into a cylinder shape. Slice the roll into bite-sized pieces and cover with grated coconut.