Post by Sheila on Dec 14, 2011 16:24:14 GMT -5
Chocolate / Carob “Bar”
8 T coconut oil (organic palm oil works well too, or butter)
8 T almond butter (any nut or seed butter would work)
1/2 cup sugar or appropriate substitute (for candida diets, xylitol and erythritol work well. Approx 6 scoops stevia extract is a good alternative.)
5 slightly rounded Tbsp carob or cocoa powder
9 tsp honey or other liquid sweetener, or adjust and use a granular sweetener (for candida diets, use vegetable glycerine)
1/2 tsp vanilla
Variation: Add 1/2 cup coconut or chopped nuts or seeds after removing from heat.
Method
1. Melt coconut oil and almond butter over a simmer. To ensure a smooth product, you may wish to sift your carob. Stir in the carob and the granulated sweetener and combine thoroughly. Mix in remaining ingredients. Continuously stir until it slightly thickens, then remove from heat. Stir in the liquid sweetener and vanilla. Pour the mixture into an 8×8 pan if serving alone, or top your favorite bar or candy with a thick layer.
2. Depending on the consistency of your butter, and whether or not you have sifted the carob, your final product may have small chunks in it of carob and/or nuts and seeds. I also recommend using a mixture of alternative sweeteners if you are avoiding sugar. This will give a cleaner taste.
8 T coconut oil (organic palm oil works well too, or butter)
8 T almond butter (any nut or seed butter would work)
1/2 cup sugar or appropriate substitute (for candida diets, xylitol and erythritol work well. Approx 6 scoops stevia extract is a good alternative.)
5 slightly rounded Tbsp carob or cocoa powder
9 tsp honey or other liquid sweetener, or adjust and use a granular sweetener (for candida diets, use vegetable glycerine)
1/2 tsp vanilla
Variation: Add 1/2 cup coconut or chopped nuts or seeds after removing from heat.
Method
1. Melt coconut oil and almond butter over a simmer. To ensure a smooth product, you may wish to sift your carob. Stir in the carob and the granulated sweetener and combine thoroughly. Mix in remaining ingredients. Continuously stir until it slightly thickens, then remove from heat. Stir in the liquid sweetener and vanilla. Pour the mixture into an 8×8 pan if serving alone, or top your favorite bar or candy with a thick layer.
2. Depending on the consistency of your butter, and whether or not you have sifted the carob, your final product may have small chunks in it of carob and/or nuts and seeds. I also recommend using a mixture of alternative sweeteners if you are avoiding sugar. This will give a cleaner taste.