Raw Carob Chips Or Bark Recipes

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.

RAW CAROB BARK

Steps:

• This bark is made in a bowl sitting in a hot water bath.
• To do this, fill a large bowl half way or so with very hot water.
• Place your mixing bowl in the hot water.
• Add the coconut oil, as it melts, add in all of the other ingredients.
• Mix until blended.
• Pour into an oiled pan and let cool.
• Break into pieces and enjoy.

RAW CAROB CHIPS OR BARK

Steps:

• Mix all ingredients together in a bowl/saucepan.
• Pour the mix into a rectangular baking dish lined with a sheet of wax or parchment paper. The size of the dish will depend on how thick you want your chips to be.
• Put the dish into the freezer to set. It shouldn't take very long; maybe 20 minutes or less.
• Take out baking dish and break carob into chips/chunks. Store them in the fridge.

RAW CAROB MILK

Steps:

• Place carob powder in bottom of a glass or ceramic mug. Pour scalding water on top and stir well with fork until mixture is smooth. Add agave nectar and stir until smooth.
• Add a little raw milk and blend well. Pour in rest of milk. Blend and enjoy.

DOGGIE BARK

Steps:

• Line a cookie sheet with foil that has been sprayed with non-stick cooking spray.
• Place the carob chips and peanut butter in the top of a double boiler over boiling water, stir until mixture melts and becomes creamy.
• Mix in the nuts and cinnamon.
• Pour the mixture onto the prepared cookie sheet and place in the freezer for 15 minutes or refrigerate for 30.
• Peel off foil and break into 1 x 2 inch pieces.
• Store in airtight container for up to 2 weeks.