Food recipes
Easy Homemade Carob "chocolate" (Sugar/Dairy-Free)
Easy Homemade Carob "chocolate" (Sugar/Dairy-Free) Ingredients: carob flour shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) Directions: Sift carob powder into a medium bowl. (To 'mel...
Easy Homemade Carob "chocolate" (Sugar/Dairy-Free)
Ingredients:
carob flour
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Sift carob powder into a medium bowl.
(To 'melt' coconut oil, place sealed jar in a metal/glass bowl partially filled with boiling water for 10-15 minutes).
Slowly stir in melted coconut oil, taking care to break up any lumps as you mix ingredients together.
Spread mixture thinly on a flat surface lined with foil or parchment (I used foil) and allow to cool in fridge.
Alternatively, you can drizzle into shapes or set the mixture in chocolate moulds.
(For a faster result, put in freezer for 15 minutes).
Once set, chop or break carob block into smaller pieces.
Store in a fridge or a cool place until ready to use.
Note: Cooking time is time allowed for mixture to set in fridge.
I read one suggestion that these could be used as chips in baked goods (e.g.
cookies) but I'm a little sceptical and think this might require some experimentation.
Try waiting until baked goods have cooled so that the chips harden up again?
Ingredients:
carob flour
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Sift carob powder into a medium bowl.
(To 'melt' coconut oil, place sealed jar in a metal/glass bowl partially filled with boiling water for 10-15 minutes).
Slowly stir in melted coconut oil, taking care to break up any lumps as you mix ingredients together.
Spread mixture thinly on a flat surface lined with foil or parchment (I used foil) and allow to cool in fridge.
Alternatively, you can drizzle into shapes or set the mixture in chocolate moulds.
(For a faster result, put in freezer for 15 minutes).
Once set, chop or break carob block into smaller pieces.
Store in a fridge or a cool place until ready to use.
Note: Cooking time is time allowed for mixture to set in fridge.
I read one suggestion that these could be used as chips in baked goods (e.g.
cookies) but I'm a little sceptical and think this might require some experimentation.
Try waiting until baked goods have cooled so that the chips harden up again?