Carob Chocolate
Carob is something I got into during my pregnancy and while breast feeding in the interest of keeping my caffeine intake down while yet being able to enjoy something sweet post dinner. Between carob coasted dried bananas from my local bulk shop and "Banjo bears", I thought it was high time I had a crack at some myself.
Now, although I have called this carob chocolate, this does not use any cocoa, BUT, it does use cocoa butter - a sneaky trick I learnt from "Carob Tree's" delicious Bars
Sugar Free, Dairy Free Carob Bites
I modelled this recipe on my raw chocolate recipe, taking inspiration from Carob Tree. Carob frequently uses milk powder/solids, since I did not have any I used a bit of almond butter to round the flavour - hey presto, dairy free!
Furthermore, unlike cocoa, carob powder is naturally sweet, not bitter, so no sweeteners were required. Bonus!
I added roasted almonds to my chocolates (carobs) to add a bit of added interest, but look forward to trying both orange zest, and perhaps peppermint oil, going forward Since first making this recipe, I have also added dried fig, which was also delicious!
As I polished off a couple of these tasty morsels I actually had to remind myself it wasn't actually chocolate! These carob bites have an excellent "mouth feel".
Easy Carob Recipe
This recipe is as easy as melt, mix and pour into silicon moulds. I then set them and store them in the fridge. By making them in silicon chocolate moulds (or isilicon ice trays or cupcake moulds), I could simply pop them out.
Melt cocoa butter in a small saucepan
Add in the remaining ingredient and stir until combined
Pour mixture into silicon moulds - mine made 20 chocolates, with the addition of a roasted almond in each, but this will depend on the size of your mould and if you are adding anything.
Chill in the fridge before unmoulding, Store in an airtight container in the fridge.
Ingredients
Directions
Melt cocoa butter in a small saucepan
Add in the remaining ingredient and stir until combined
Pour mixture into silicon moulds - mine made 20 chocolates, with the addition of a roasted almond in each, but this will depend on the size of your mould and if you are adding anything.
Chill in the fridge before unmoulding, Store in an airtight container in the fridge.
