Gentle as satin and with a taste of chocolate ganache, but without cocoa – this is for my healthy vegan gluten-free and sugar-free raw candies “Meeting”. They are the perfect gift for someone we meet. A cup of black tea or chicory coffee and a few raw candies, this is the perfect combination for sunny afternoons in our garden.

My husband Danail loves the taste of chocolate and cocoa, and chocolate ganache candies are his favorites. But I am allergic to cocoa, so I do not include foods containing cocoa at home. That is why I often prepare desserts with chocolate flavor, but without cocoa. The combination of sunflower tahini and carob flour /locust bean flour/ gives a taste of chocolate ganache. And dates and green cardamom give a subtle aroma of caramel. Sunflower protein and coconut flour give a soft density to the candies, but the aroma of coconut is almost imperceptible. I often make candies according to this recipe and give them to friends. Raw candies “Meeting” are the ideal healthy vegan gluten-free and sugar-free alternative to the chocolate candies served in stores!

Raw candies ”Meeting”

Course: Desserts, Recipes









Sunflower candies with dates and carob flour


  • 150 g pitted dates

  • 200 ml. hot filtered water

  • 50 g sunflower tahini

  • 30 g carob flour /locust bean flour/

  • 2 g ground green cardamom

  • 40 g coconut flour

  • 90 g sunflower protein /sunflower flour/

  • 5 g husk psyllium powder

  • 15 g carob flour /locust bean flour/ for rolling


  • I wash the dates with water, cut them into pieces and put them in a bowl. Add the warm water to the dates in the bowl and set aside for 30 minutes – the dates soften during this time.
  • With a kitchen scale I weigh all the ingredients of the recipe separately and set aside.
  • In the blender jug I put the softened dates with the water and blend until I get a smooth homogeneous mixture.
  • In a large bowl, I place the date sauce and add the sunflower tahini, stirring with a wooden spatula until smooth. I add husk psyllium powder and ground green cardamom, and then carob flour /locust bean flour/ along with coconut flour. Finally, I add the sunflower protein gradually until you get a mixture with the consistency of a soft dough.
  • With a teaspoon I take from the mixture and with a kitchen scale weigh parts with equal weight of 20 g each. I shape balls with my hands, roll each ball in locust bean flour and leave it on a tray. I put the tray with the finished candies in the fridge for 30 minutes to harden faster – they can be left at room temperature for 3 hours. Then I put the candies in a box with a lid and put them in the fridge – so they can be stored for up to 5 days.
  • Before serving, I put each candy in colored candy paper and serve with a cup of tea or coffee.


  • Nutritional value per 100 g. product:
  • Energy value – 262.52 kcal
  • Protein – 12.49 g
  • Carbohydrates – 40.83 g
  • Fat – 8.21 g
  • Fiber – 11.56 g
  • From the quantities of the ingredients in the recipe, 26 candies are prepared, 20 g each.