Carob Cocoa Recipes

CAROB POWDER DRINK

Steps:

• Mix almond milk, coconut milk, carob powder and salt in a medium saucepan with a whisk over medium-high heat. Stirring until all lumps disappear.
• As soon as the carob drink is heated through and not boiling. Remove saucepan from the heat and stir in maple syrup and vanilla.
• Delicious served topped with vegan marshmallows or coconut whipped cream.

CAROB ALMOND FREEZER FUDGE

Steps:

• Line a very small loaf pan (4" x 8") with plastic wrap for easy removal.
• Mix all ingredients together in a large bowl until smooth.
• With a spatula, scoop the mixture into the prepared pan and smooth out.
• Freeze for about 20 minutes, or until solid.
• Slice into squares and enjoy! Store leftovers in a container in the freezer as it melts quickly at room temperature.

HOT CAROB

Steps:

• Combine milk and carob powder in a small saucepan over medium heat, whisking to remove any lumps. Stir in honey and vanilla extract. Continue heating to desired temperature.

SUGAR-FREE COCONUT CAROB BARS

Steps:

• Add all ingredients to a food processor and blend to combine until completely smooth, scraping down sides as needed.
• Taste and adjust flavor as needed, adding more carob powder for "chocolate" flavor or sweetness, maca powder for caramel flavor, salt for saltiness, vanilla for vanilla flavor, or coconut butter for creaminess. If it appears too liquidy, add an additional 1 Tbsp (9 g // as recipe is written // adjust if altering batch size) coconut flour. You're looking for a pourable liquid, but not too watery.
• Pour into cupcake liner molds, a lined loaf pan, or silicone chocolate molds like these or these, and let cool until firm. Depending on the temperature of your home, they may solidify at room temperature. If not, carefully transfer to the refrigerator until firm. Then remove from molds and enjoy. Because coconut butter chilled has some texture, don't be worried if the tops of your bars have a bit of ridging to them - that's totally normal!
• Store in a sealed container in the refrigerator up to 2 weeks or in the freezer for 1 month or longer. Let thaw slightly before enjoying for best texture.

CAROB COCOA

Steps:

• Place all ingredients in a small saucepan. Heat until hot (do not boil!).
• Pour into a cup and enjoy!

RECIPE: PLAIN CAROB CUPS

Steps:

• In a small sauce pan over very low heat, or in a bowl in a double boiler, melt the cocoa butter to liquid form.
• Add the roasted carob powder a little at a time (so it doesn't get lumpy) while mixing constantly. Chopsticks are great for stirring the mixture.
• Mix the almond butter into the warm carob powder and cocoa butter mixture and mix thoroughly.
• Spoon or pour the mixture into the molds and let cool/harden a little bit.
• Finish cooling/hardening in the refrigerator.
• Remove from the molds and store in airtight container in the refrigerator.