Recipe Plain Carob Cups
RECIPE: PLAIN CAROB CUPS
Homemade plain carob cups are just the guilt-free treats to give yourself or your family every time a craving kicks in. Made with roasted carob powder and organic cocoa butter, it's easy to to indulge in dessert heaven when you whip these up at home.
Provided by The Australian Carob Co.
Number Of Ingredients 3
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.
PEANUT BUTTER CAROB CUPS
Provided by Taste of Home
Time 30m
Yield 1 dozen
Number Of Ingredients 4
Steps:
- Combine 1/2 cup carob chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave, uncovered, on high for 30 seconds; stir. Microwave, stirring every 30 seconds, until carob is melted and smooth, about 1 minute longer. Carob should not exceed 90°. Spoon teaspoons of carob mixture into silicone molds or foil-lined mini muffin cups; press spoon into center of each cup so mixture coats the sides of liners about halfway up. Freeze until set., Combine peanut butter, 1 teaspoon coconut oil and if using, honey, in a microwave-safe bowl. Microwave, uncovered, on high for 30 seconds; stir until smooth. Cool slightly. Drop 2 teaspoons of peanut butter mixture over carob. Freeze until set., Melt remaining 1/2 cup carob chips and 1 teaspoon coconut oil in a microwave-safe bowl, stirring every 30 seconds. Spoon teaspoons of mixture over set peanut butter mixture. Freeze until set. Store in refrigerator.
Nutrition Facts : Calories 53 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 7g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
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- 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.
- Gently pour some of the mixture into the bottom of a small or medium ice cube tray, or the cupcake foil cups in their pan or into a mold. Allow them to cool and harden.
- Put a portion of the almond butter on top of the hardened carob and in the center of each mold making sure it doesn't touch the sides or the final outer coating won't cover it.
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